Fermented soy beans and Tomato Chutney (Kinema ra Golbheda ko Achaar) किनेमा र टमाटर को चटनी
Kinema is fermented soybeans that originates from the Kirati community in Nepal. The Japanese also have something similar called Natto. The fermentation gives kinema a strong, fermented umami flavour that is an acquired taste. This recipe perfectly balances out the heavy pungent flavour of kinema by adding fresh tomato and spices.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Fermented soy beans
- 2 Tomato (Medium sized)
- 1/2 Red Onion (Diced)
- 5 cloves Garlic
- 4 Chillies
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Sesame Powder
- 1/2 teaspoon Timmur Powder (Nepali Sichuan Pepper) (Optional)
- 4 tablespoon Vegetable Oil
- 1/2 teaspoon Salt
- 1 tablespoon Onion (Finely sliced)
- 1 tablespoon Coriander leaves (Finely sliced)
Instructions
- 1
If you are using dried kinema prepare it first- soak the dry kinema in water for 10-15 minutes to soften.
- 2
Heat a frying pan over medium heat and add the vegetable oil. Once the oil is hot, add the minced garlic and diced onion. Cook until the onion is slightly golden, about 3-4 minutes.
- 3
Add the kinema to the pan and fry for about 1 minute, until you can smell the aroma.
- 4
Add the turmeric powder, coriander powder, and chilies (if using) to the pan. Give everything a good stir to evenly coat the kinema with the spices.
- 5
Add the diced tomatoes to the pan and sprinkle in a pinch of salt (or to taste)
- 6
Cook the mixture for about 10 minutes with the lid on and stirring occasionally. Make sure to stir the mixture with a spatula to prevent the bottom from sticking to the pan and burning.
- 7
While the kinema is cooking, finely chop the onion and coriander for garnish.
- 8
When the kinema is cooked to your liking, taste and adjust seasoning as needed. Add the sesame powder and stir well. Sprinkle the finely chopped onion and coriander over the top before serving. Enjoy!