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A fiery, tangy, and slightly sweet red chutney made with tomatoes and dried red chilies. This is the classic spicy dipping sauce that makes a plate of momos truly complete, bursting with flavor.
Prepare Tomatoes and Chilies
Boil the Base Ingredients
Cool and Blend into a Paste
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A fiery, tangy, and slightly sweet red chutney made with tomatoes and dried red chilies. This is the classic spicy dipping sauce that makes a plate of momos truly complete, bursting with flavor.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 82.16 calories per serving with 2.37g of protein, it's a beginner-friendly recipe perfect for snack or side.
Cook and Season the Chutney
Cool and Serve
For a smoky twist, char the tomatoes directly over a gas flame or under a broiler until the skin is blackened before boiling and peeling.
Add 1/4 teaspoon of Sichuan peppercorns to the blender for a unique, tingling 'ma-la' sensation.
Blend in a tablespoon of roasted white sesame seeds or peanuts for a richer, nuttier flavor and slightly thicker consistency.
To reduce the heat, deseed the dried red chilies before soaking them. You can also increase the amount of sugar slightly to balance the spice.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Chilies also contain antioxidants like capsaicin.
The capsaicin found in red chilies is known to have a thermogenic effect, which can temporarily boost your metabolism and aid in calorie burning.
Ginger and garlic are traditional remedies for digestive issues. They can help soothe the stomach and promote healthy digestion.
Garlic and ginger possess natural antimicrobial and anti-inflammatory properties that can help support a healthy immune system.
The easiest way is to reduce the number of dried red chilies. You can also remove the seeds from the chilies before soaking, as they contain most of the heat. Using a milder variety like Kashmiri chili is also recommended.
When stored in a clean, airtight glass jar in the refrigerator, this chutney will stay fresh for up to one week. The vinegar acts as a natural preservative.
Yes, you can, but it will alter the flavor profile. Dried chilies provide a deeper, smokier heat, while fresh chilies will give a sharper, brighter spice. If using fresh chilies, you can skip the soaking step.
If your chutney is too thin, simply return it to the pan and simmer it on low heat for a few more minutes, stirring occasionally, until it reaches your desired consistency. Remember that it will thicken further as it cools.
Yes, in moderation, it can be quite healthy. It is low in calories and fat, and made from fresh vegetables. Tomatoes are a great source of lycopene, while garlic, ginger, and chilies have various anti-inflammatory and metabolism-boosting properties.
A typical serving of Momos Chutney (about 1/4 cup or 60g) contains approximately 30-40 calories, making it a light and flavorful condiment.