AI-generated image
Timur ko chhop
टिमुरको छोप (timur ko chhop): dry dipping mix of toasted Sichuan pepper, chilli and salt for fruit and snacks
Outside every school gate in Kathmandu and on bus rides through the hills, someone is selling sliced cucumber, green guava, raw mango or boiled potato with a twist of paper full of chhop, the reddish-brown powder you dip each bite into. It is little more than toasted timur, dried chilli and salt, sometimes with a pinch of cumin, but the combination is electric: salty, fiery, and with the citrusy, mouth-numbing tingle that only Nepali Sichuan pepper gives. Families keep a jar of it to sprinkle on fried snacks, fruit, chiura and boiled eggs. Grinding the timur with its shiny black seeds still inside is a typical error that makes the powder gritty and bitter. Chef's tip: shake the toasted husks in a sieve and pick out the black seeds before grinding, keeping only the open, fragrant red-brown shells.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 6 dried red chilliesstems removed
- 1 /2 tsp cumin seeds
- 2 tbsp salt
- 1 tsp red chilli powder
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Toast 2 tbsp timur (Nepali Sichuan pepper), 6 dried red chillies and 1 /2 tsp cumin seeds in a dry pan over a medium-low heat for 2–3 minutes, shaking, until the chillies darken slightly and the timur smells strong. Do not let it smoke.
3 minStep 2: Tip into a sieve, shake, and pick out the black timur seeds; cool for 2 minutes.
2 minStep 3: Grind to a fine powder with 2 tbsp salt and 1 tsp red chilli powder.
2 minStep 4: Store in a dry, airtight jar for up to 2 months and serve as a dip for sliced cucumber, guava, mango or boiled potatoes.
Nutrition per serving
- Calories
- 5 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does timur ko chhop take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Vietnamese
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.