Nepali roasted tomato achar (Golbheda ko achar)

1. Roast the tomatoes, garlic cloves (in their skins) and green chillies directly over a gas flame or in a hot dry pan, turning, until the skins are blackened all over and the tomatoes have softened (about 10 minutes).

2. Leave to cool a little, then peel the charred skins off the tomatoes and garlic.

3. Toast the sesame seeds in a dry pan until golden brown, then grind finely in a mortar together with the Sichuan pepper (timur).

4. In a mortar, pound the garlic and chillies with the salt to a paste, then add the tomatoes and crush into a coarse, chunky sauce.

5. Stir in the sesame spice powder, lemon juice and chopped coriander and taste.

6. Serve at room temperature with momos, dal bhat or grilled meats.

Tip: Nepal's most popular achar (spicy sauce), the essential partner to momos. Timur, Nepali Sichuan pepper, gives the characteristic, slightly numbing, citrusy flavour; roasting adds smoky depth.