Momo Chutney
A spicy, tangy, and garlicky red chutney that's the perfect companion for steamed or fried momos. Made with ripe tomatoes and fiery dried red chilies, this dipping sauce comes together in minutes and elevates any dumpling experience. It's vibrant, bold, and incredibly addictive.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Tomatoes and Chilies
- b.Soak both types of dried red chilies in 1 cup of hot water for at least 15-20 minutes to soften them. This ensures a smoother paste.
- c.While the chilies soak, make a small 'X' incision at the bottom of each tomato.
- d.In a saucepan, combine the incised tomatoes, soaked chilies (along with their soaking water), and another cup of water.
- e.Bring to a rolling boil and cook for 8-10 minutes, or until the tomato skins start to blister and peel away easily.
- 2
Step 2
- a.Blend the Chutney Base
- b.Using a slotted spoon, remove the tomatoes and chilies from the saucepan. Reserve the cooking water.
- c.Let the tomatoes cool for a few minutes until they are safe to handle, then peel off the skins and discard them.
- d.Transfer the peeled tomatoes, soaked chilies, garlic cloves, and ginger to a blender.
- e.Blend to a smooth, fine paste. If the mixture is too thick, add 2-3 tablespoons of the reserved cooking water to help it blend.
- 3
Step 3
- a.Cook and Season the Chutney
- b.Heat vegetable oil in a small pan or kadai 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 3-4 minutes, allowing the raw smell of garlic and ginger to dissipate.
- e.Add the light soy sauce, white vinegar, sugar, and salt. Stir everything together until well combined.
- f.Reduce the heat to low and simmer for another 4-5 minutes, stirring occasionally, until the chutney thickens and you see oil separating slightly at the edges.
- 4
Step 4
- a.Cool and Serve
- b.Turn off the heat. Taste the chutney and adjust the salt, sugar, or vinegar if needed to balance the flavors.
- c.Allow the chutney to cool down to room temperature. It will thicken further as it cools.
- d.Serve alongside hot, steaming momos. Store any leftovers in a clean, airtight glass jar in the refrigerator.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best color and flavor, use ripe, red Roma or plum tomatoes.
- 2Adjust the ratio of Kashmiri (mild) to hot chilies to control the spice level to your preference.
- 3For a smoky flavor, you can roast the tomatoes and garlic on an open flame before boiling and blending.
- 4A tiny pinch of Szechuan peppercorns, lightly toasted and ground, can be added for a unique numbing spice (tingling sensation).
- 5Always taste and adjust the final seasoning. The key to a great chutney is the balance between spicy, tangy, salty, and sweet.
- 6Store the chutney in a sterilized glass jar to prolong its shelf life. It stays fresh for up to one week in the refrigerator.
Adapt it for your goals.
Smoky Flavor
Roast the tomatoes, garlic, and chilies over an open flame or under a broiler until charred. Peel the tomatoes and proceed with the recipe for a deep, smoky flavor.
Nutty VersionNutty Version
Add 1 tablespoon of toasted white sesame seeds or a teaspoon of sesame oil during the final cooking stage for a nutty aroma and taste.
Szechuan TwistSzechuan Twist
Add 1/4 teaspoon of ground Szechuan peppercorns along with the other seasonings in Step 3 for a characteristic numbing spice.
Herbaceous NoteHerbaceous Note
Stir in 1 tablespoon of finely chopped fresh cilantro (coriander leaves) after turning off the heat for a fresh, herby finish.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Metabolism Booster
The capsaicin in red chilies is known to temporarily boost metabolism and can aid in fat burning, contributing to weight management.
Immune Support
Garlic and ginger contain potent anti-inflammatory and antimicrobial properties that can help strengthen the immune system and fight off infections.
Aids Digestion
Ginger is well-known for its digestive properties, helping to soothe the stomach and promote healthy digestion.
Frequently asked questions
Yes, Momo Chutney can be quite healthy. It's made primarily from tomatoes, which are rich in lycopene and Vitamin C. Garlic and ginger offer anti-inflammatory benefits, and chilies can boost metabolism. It's naturally low in fat and calories. However, watch the added salt and sugar content.