Momos Chutney
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Tomatoes and Chilies
- b.Remove the stems from the dried red chilies. Place them in a bowl and soak in 1 cup of hot water for at least 20-30 minutes to soften.
- c.Wash the tomatoes and make a shallow 'X' incision on the bottom of each one. This will make them easier to peel after boiling.
- 2
Step 2
- a.Boil the Base Ingredients
- b.In a medium saucepan, combine the scored tomatoes, the soaked red chilies along with their soaking water, and another cup of fresh water.
- c.Bring the mixture to a rolling boil over medium-high heat. Cook for 10-12 minutes, or until the tomato skins begin to wrinkle and peel away easily.
- 3
Step 3
- a.Cool and Blend into a Paste
- b.Remove the saucepan from the heat and allow the mixture to cool down completely. This is important for safe blending.
- c.Once cool, carefully peel the skins off the tomatoes and discard them.
- d.Transfer the peeled tomatoes, boiled chilies (with their cooking liquid), garlic cloves, and ginger to a blender. Blend until you achieve a smooth, vibrant paste.
- 4
Step 4
- a.Cook and Season the Chutney
- b.Heat the vegetable oil in the same saucepan over medium heat.
- c.Carefully pour the blended tomato-chili paste into the hot oil. Be cautious as it may splatter.
- d.Stir and cook for 2-3 minutes until the paste starts to bubble.
- e.Add the soy sauce, white vinegar, sugar, and salt. Stir well to combine all the seasonings.
- f.Simmer for another 3-5 minutes, stirring occasionally, until the chutney thickens slightly and the raw smell of garlic has disappeared.
- 5
Step 5
- a.Cool and Serve
- b.Turn off the heat and let the chutney cool to room temperature. The flavors will meld and intensify as it cools.
- c.Serve alongside hot, steaming momos. Store any leftovers in an airtight container in the refrigerator.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best color and flavor, use bright red, ripe tomatoes.
- 2Adjust the number of dried red chilies to your preferred spice level. Using Kashmiri chilies provides a brilliant red color without overwhelming heat.
- 3For an even smoother texture, you can pass the blended chutney through a fine-mesh sieve before the final cooking step.
- 4Don't skip the final cooking step after blending; it helps cook out the raw taste of garlic and melds the flavors together.
- 5The chutney will thicken as it cools. Keep this in mind when deciding when to take it off the heat.
Adapt it for your goals.
Smoky Flavor
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.
Sichuan StyleSichuan-Style
Add 1/4 teaspoon of Sichuan peppercorns to the blender for a unique, tingling 'ma-la' sensation.
Nutty TextureNutty Texture
Blend in a tablespoon of roasted white sesame seeds or peanuts for a richer, nuttier flavor and slightly thicker consistency.
Milder VersionMilder Version
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.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Chilies also contain antioxidants like capsaicin.
Boosts Metabolism
The capsaicin found in red chilies is known to have a thermogenic effect, which can temporarily boost your metabolism and aid in calorie burning.
Aids Digestion
Ginger and garlic are traditional remedies for digestive issues. They can help soothe the stomach and promote healthy digestion.
Immunity Support
Garlic and ginger possess natural antimicrobial and anti-inflammatory properties that can help support a healthy immune system.
Frequently asked questions
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.