Your search for “How to make momos chutney” comes to an end. In this short article, we will teach you how to make momos chutney in 5 simple steps! The recipe will be an all-in-one chutney, as you can enjoy it not only with momos but also with nachos, samosas, pakoras, and all the other snacks you can think of.
Momos And Chutney
If you ask an average Indian about what should we grab for a quick evening snack, you are most likely going to hear ‘momos khatey hain’! Originating from the Tibetan region, the snack has taken over the Indian street food market like and how. The entire “momo eating binge” is incomplete without the tangy and spicy Momos Chutney, also known as Momo Sauce.
Should we jumo onto the recipe for how to make momos chutney then? We think YES 😛
About This Recipe
The type of red chilies you use in this recipe will determine the vibrant red colour of your momos chutney, resulting in a change of taste and flavour. Red chilies from Kashmir or Byadgi are the two most popular varieties you can use for this chutney. However, north east India uses Naga Viper Pepper- hottest chillies you can get! We suggest using red chilies that are mildly hot. Again, to achieve the ideal level of fierceness for your palate, you can use spicier ones in less or more quantity.
- Tomatoes: 2-3 medium
- Dried Red Chillies: 3-4 Chopped
- Water: 3 Cups
- Spices: Black Pepper, Garlic
- Sugar and Salt [As per taste]
3 Step Guide –
How to make Momos Chutney
Heat 3 cups of water in a pan and bring it to boil. When the water comes to a boil, add fresh tomatoes and finely chopped dried red chilies to the boiling water.
Cook the ingredients for a total of 8 to 9 minutes. You’ll notice that the tomato peeling has detached, cracked, and reduced.
After cooking tomatoes and dried red chilies, the water should be properly drained using a strainer. The tomatoes and dried red chilies should then be allowed to cool at room temperature.
Peel the skin of the tomatoes when they are warm or cooled off. The tomatoes should then be roughly chopped and transferred in the blender jar. Add 1 teaspoon of minced garlic, 1/4 teaspoon of black pepper, and 1/2 teaspoon each of sugar and salt.
Blend the mixture without adding water to a fine and smooth consistency. After blending, you can strain the chutney if you prefer.
Remove the Momos Chutney in a bowl and serve with momos. You can even refrigerate the chutney and it stays good for about 1 to 2 days.
Congrats! You learnt how to make Momos Chutney in 3 easy Steps
This Momo Sauce would pair wonderfully with momos, pakoda, tikki or patties and even dosa, appam and idli. Or make spicy sandwiches, wraps and rolls with it.
- Want the chutney to be more spicy?
Add more red chiles. Deseed the chiles and adjust the number if you can’t manage a lot of heat or are making the chutney for children.
- For a more seamless blending procedure, the tomatoes and dried red chilies are first cooked. If you don’t want to boil them, you may also soak them in boiling water for a while.
- While making this Momo Sauce, be sure to use ripe and fresh tomatoes, soft garlic cloves. Even better, you may briefly toast the garlic to give the chutney a smokey taste.
- How long can this chutney last?
This chutney lasts for about one to two days in the refrigerator.
- What can I serve with this momo chutney, apart from momos?
You can have this chutney with tikka or patties, pakoda, fritter, dosa, appam, stuffed parathas or idli. This chutney also serves as a great spread for sandwiches, rolls, burgers and frankies.
- Is it necessary to add sugar in this chutney?
No, you can choose to not add it.
- Can the number of red chilies be increased or decreased?
Yes, they can be.
Did You Know?
Now you know how to make momos chutney, but while cooking dishes at home seems fun, I\t is a fact that cooking consumes a lot of time and energy and not to mention the aftermath of washing all the plates and spoons.
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