Momos Chutney

1. 1
   prep · ~20 min

   Soak the dried red chilies.

   Place dried red chilies in a small bowl, cover with hot water, and set aside to soak for 20 minutes until softened. Drain before using.

   TIPBreaking the chilies in half before soaking helps them soften faster and release more color.
2. 2
   boil · ~7 min

   Boil the tomatoes and aromatics.

   Add chopped tomatoes, 6 whole garlic cloves, and sliced ginger to a saucepan with just enough water to cover. Bring to a boil and cook for 5-7 minutes until the tomato skins loosen and the garlic softens. Drain and let cool slightly.

   TIPDon't overcook the tomatoes — you want them soft enough to blend but not mushy, which can dull the bright tang.
3. 3
   mix · ~2 min

   Blend into a smooth chutney.

   Transfer the boiled tomatoes, garlic, ginger, and drained soaked red chilies to a blender. Add salt, sugar, and 1/4 cup fresh water. Blend to a smooth, thick paste. Taste and adjust salt or sugar as needed.

   TIPStart with less water — you can always thin it out, but a runny chutney won't cling to the momos.
4. 4
   temper · ~2 min

   Prepare the smoky garlic tempering.

   Heat oil in a small tempering pan over medium heat. Add the finely chopped garlic and saute for 1-2 minutes until golden and fragrant. Do not let it burn or it will turn bitter.

   TIPTake the pan off the heat just before the garlic reaches your desired color — the residual heat carries it the rest of the way.
5. 5
   mix · ~1 min

   Finish the chutney with the tempering.

   Pour the hot garlic tempering directly over the blended chutney. Stir well to combine. The hot oil bloomed with garlic adds a smoky, pungent kick that brings the chutney alive.

6. 6
   rest · ~10 min

   Let the chutney rest before serving.

   Allow the chutney to cool to room temperature. This brief rest melds the flavors together. Serve alongside steaming hot momos.

   TIPThis chutney keeps well in the refrigerator for up to a week. The flavors actually deepen overnight.

Cuisines we love