Momo Chutney

Name: Momo Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 3 pcs tomato (medium, ripe, roughly chopped); 6 pcs dried red chili (deseeded for less heat if preferred); 6 pcs garlic (cloves, peeled); 2 tsp white sesame seeds; 1 pinch salt; 0.5 tsp sugar; 1 tsp lemon juice (freshly squeezed); 2 tbsp water (for blending, as needed)

RATING

4.6/5(148)

TASTE SCORE

9/10

A fiery, garlicky tomato-based chutney with a subtle nutty depth from roasted sesame seeds. This is the essential dipping sauce that brings steamed momos to life with its bold, tangy heat and silky texture.

PREP

COOK

10m

SERVES

1 TBSP

18 cal

SERVINGS

INGREDIENTS

For 8 servings

3 pcstomato · medium, ripe, roughly chopped6 pcsdried red chili · deseeded for less heat if preferred6 pcsgarlic · cloves, peeled2 tspwhite sesame seeds1 pinchsalt½ tspsugar1 tsplemon juice · freshly squeezed2 tbspwater · for blending, as needed

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 22%

Carbs3g · 67%

Fat0g · 0%

Fiber1g

Sugar2g

Saturated fat0g

Cholesterol0mg

Sodium21mg

Potassium132mg

Phosphorus20mg

How we calculate →

METHOD · 5 STEPS

roast · ~10 min
Roast the tomatoes, garlic, and dried chilies.
Heat a dry pan or tawa over medium heat. Place the whole tomatoes, peeled garlic cloves, and dried red chilies in the pan. Roast, turning occasionally, until the tomato skins are blistered and charred in spots and the garlic has softened, about 8-10 minutes.
TIPCharring the tomatoes well adds a smoky depth that is key to the chutney's flavor.
roast · ~1 min
Dry roast the sesame seeds.
1.In the same hot pan, reduce heat to low.
2.Add the white sesame seeds.
3.Toast, stirring constantly, until they turn light golden and aromatic (30-45 seconds).
4.Immediately transfer to a plate to prevent burning.
TIPSesame seeds burn quickly. Remove from heat the moment they change color.
prep · ~2 min
Peel the charred tomatoes.
Allow the roasted tomatoes to cool just enough to handle. Peel off and discard the blistered skins. Roughly chop the soft flesh.
mix · ~2 min
Blend the chutney until smooth.
1.In a blender jar, combine the peeled tomatoes, roasted garlic, roasted dried red chilies, and toasted sesame seeds.
2.Add salt and sugar.
3.Blend to a coarse paste. Add water, a tablespoon at a time, and blend again until smooth and of a thick, pouring consistency.
4.Scrape down the sides as needed.
TIPBlend in short pulses for a coarse texture, or run continuously for a silky smooth dip.
mix · ~1 min
Finish with lemon juice.
Transfer the chutney to a bowl. Stir in the freshly squeezed lemon juice. Taste and adjust salt or sugar if needed.
TIPThe lemon juice brightens all the smoky, spicy flavors. Add it only at the end for the freshest taste.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Char the tomatoes until the skins are blistered and blackened in spots for a smoky depth.
2
Toast sesame seeds on low heat and stir constantly; they burn in seconds once they color.
3
Deseed the dried red chilies before roasting to reduce heat without losing flavor.
4
Let roasted tomatoes cool slightly before peeling to avoid burns and make skin removal easier.
5
Add lemon juice only after blending to keep its bright, fresh acidity intact.
6
Store leftover chutney in an airtight jar in the fridge for up to 5 days.

RECIPE VARIATIONS