Timru Chutney
A sharp, numbing chutney made from timru, the Himalayan Sichuan-pepper-like berry, ground with green chilli and salt, a pungent hill condiment.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 40 kcal
Equipment
- •Griddle
- •Mortar and pestle or mixer
Nutrition
Per serving, approximate
- Calories
- 40 kcal
- fat
- 2 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 40 kcal
Instructions
- 1
Toast the timru berries dry on a griddle over low heat until fragrant. Do not let them burn.
- 2
Let them cool slightly. Grind them into coarse pieces using a mortar and pestle or mixer.
- 3
Add the green chilli, garlic and coriander leaves to the crushed timru.
- 4
Grind everything again into a rough, slightly wet paste. Add a little water as needed.
- 5
Transfer the paste to a bowl. Stir in the lemon juice and salt.
- 6
Taste the chutney. Adjust the salt and chilli if needed.
- 7
Serve straight away in small amounts, as timru has a strong numbing flavour.
Chef's tips
Use timru in small amounts, as its tongue-numbing, citrus heat is very strong. Toast it gently, because burnt timru tastes bitter.
Ingredient substitutions
- timru berries → Sichuan peppercorns, as the closest available substitute
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Not applicable; served at room temperature.
Common mistakes to avoid
- •Using too much timru, which overpowers the chutney
- •Roasting the berries for too long until they turn bitter
Serving suggestions
Cooked Timru Chutney?
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