Kacho timur ko chop

Timur ko chop (टिम्मुरको छोप) is A very tasty Nepalese condiment that bears a strong resemblance to Chilean merkén, in which Nepalese raye timur predominates. You will find it in every household and restaurant in Nepal, just like sambal in Indonesian cuisine and merkén in Chilean cuisine. It is quite easy to make yourself. For the dry version, you use

• 1 1/2 tablespoons raye timur
• 4 chopped dried red chilipeppers
  
• 3 tablespoons cumin seeds (optional)
• 3 tablespoons coriander seeds (optional)
• 1 1/2 teaspoons salty
  

Toast all ingredients in a dry pan over low heat until fragrant.
Grind them into a coarse powder once they have cooled down again.

For the creamy version:

• a few tablespoons of mustard oil
• 4-5 cloves of garlic, cut into pieces
• 2 cm ginger root cut into pieces
• 4 chopped dried red chilipeppers
• 1 1/2 tablespoons raye timur
• 4 chopped dried red chilipeppers

Heat the oil. Sauté the garlic in the oil until it starts to brown (do not cook for too long to prevent it from becoming bitter) and remove the garlic from the oil with a slotted spoon into a bowl. Do the same with the ginger and the chilies. Finally, sauté the timur. Put the ingredients in the bowl of a blender and add some salt. Blend into a smooth paste, which you will store in a well-sealed jar in the refrigerator.