Directions

1. In a medium-sized pan, heat the oil over medium heat. Add the Kathmandu Curry to the pan and stir to combine. Cook until the oil is fragrant, about a minute or two.

2. Add the tomatoes, sesame seeds, and salt to the pan and stir well to coat the tomatoes. Cook until the tomatoes are soft and the mixture is thickened, 5–10 minutes. 

3. Remove the pan from the stove and add the lime juice and cilantro. Allow the mixture to cool for 5 minutes, then transfer it in small batches to a blender. Blend until smooth.

4. Transfer the achar to a serving bowl and serve immediately. 

5. The achar will keep for up to a week, tightly covered and refrigerated.