MOMOS CHUTNEY

Momos chutney is a bold, spicy and slightly tangy dipping sauce traditionally served with steamed or fried MOMOS. It is commonly associated with Tibetan and Nepali cuisine and is widely loved as an Indian street food.

Momo chutney is made by boiling tomatoes and blending it with spices like red chillies, garlic and ginger. It has a smooth medium-thick consistency with a bright red or deep orange in color. The momos chutney enhances the mild taste of the dumplings by adding heat, sharpness and depth.

ABOUT THE RECIPE:

Momos chutney can be served immediately after blending. But, this cannot be stored for a longer period of time. Sauteeing the chutney with a tablespoon of oil for 2 to 3 minutes can extend the shelf life of the chutney. It can be stored in refrigerator for about 1 month.

INGREDIENTS FOR MOMOS CHUTNEY:

• TOMATOES (MEDIUM SIZE) – 3 NOS.
• KASHMIRI RED CHILLIES – 6 NOS.
• GARLIC (PEELED) – 10 NOS.
• GINGER – 1 INCH
• CORIANDER STEM – 1/4 CUP
• SALT – AS REQUIRED
• SUGAR – 1 TSP
• LEMON JUICE – 1 TBSP
• OIL – 1 TBSP

HOW TO MAKE MOMOS CHUTNEY:

• Add the tomatoes, kashmiri red chilly, garlic to a cooking pot along with 750 ml of water.

• Turn on the flame and place the cooking pot over it. It has to boil for 5 minutes.

• After 5 minutes, turn off the flame, and let it cool down completely. Once it cools down completely, remove the tomatoes and peel off the skin.

• Add the peeled tomatoes to a blender, along with the boiled kashmiri red chillies and garlic. Also, add ginger, coriander stem, salt, sugar and lemon juice to it.

• Blend them to a fine paste. It doesn’t require any water for blending.

• Heat a kadai, and add 1 tbsp of oil to it.

• Once the oil is heated, add the blended paste to it. On medium-high flame, cook it for 2 minutes stirring continuously.

• After 2 minutes, the oil will start to separate. At this stage, turn off the flame.

YUMMY AND DELICIOUS MOMOS CHUTNEY IS READY.

SERVE IT IMMEDIATELY, OR TRANSFER IT TO AN AIRTIGHT CONTAINER, AND STORE IT IN THE REFRIGERATOR.

I HAD MOMOS CHUTNEY WITH VEGETABLE MOMOS.

MOMOS CHUTNEY

Recipe by foodpassion1513

Servings

8~10

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

50

kcal

Momos chutney is a bold, spicy and slightly tangy dipping sauce traditionally served with steamed or fried MOMOS. It is commonly associated with Tibetan and Nepali cuisine and is widely loved as an Indian street food.
Momo chutney is made by boiling tomatoes and blending it with spices like red chillies, garlic and ginger. It has a smooth medium-thick consistency with a bright red or deep orange in color. The momos chutney enhances the mild taste of the dumplings by adding heat, sharpness and depth.

Ingredients

• TOMATOES (MEDIUM SIZE) – 3 NOS.

• KASHMIRI RED CHILLIES – 6 NOS.

• GARLIC (PEELED) – 10 NOS.

• GINGER – 1 INCH

• CORIANDER STEM – 1/4 CUP

• SALT – AS REQUIRED

• SUGAR – 1 TSP

• LEMON JUICE – 1 TBSP

• OIL – 1 TBSP

Directions

• Add the tomatoes, kashmiri red chilly, garlic to a cooking pot along with 750 ml of water.
• Turn on the flame and place the cooking pot over it. It has to boil for 5 minutes.
• After 5 minutes, turn off the flame, and let it cool down completely. Once it cools down completely, remove the tomatoes and peel off the skin.
• Add the peeled tomatoes to a blender, along with the boiled kashmiri red chillies and garlic. Also, add ginger, coriander stem, salt, sugar and lemon juice to it.
• Blend them to a fine paste. It doesn’t require any water for blending.
• Heat a kadai, and add 1 tbsp of oil to it.
• Once the oil is heated, add the blended paste to it. On medium-high flame, cook it for 2 minutes stirring continuously.
• After 2 minutes, the oil will start to separate. At this stage, turn off the flame.
• YUMMY AND DELICIOUS MOMOS CHUTNEY IS READY.