Momos Chutney Recipe (Momo Sauce)

Hello, my fellow food enthusiasts!

Are you ready to embark on a culinary journey to spice up your taste buds?

Today, I’m delighted to share one of my all-time favorite recipes – the fiery and delicious Momos Chutney!

This lip-smacking sauce is an absolute must-have accompaniment when indulging in momos, the ever-popular Tibetan dumplings that have taken the world by storm.

Get ready to discover the secret to making the perfect, mouthwatering Momos Chutney right at home!

Oh, and did I mention that it’s vegan and gluten-free?

Let’s get started!

5 Reasons You’ll Love This Momos Chutney Recipe

• Burst of Flavor: Combining ripe tomatoes, red chilies, and garlic, this chutney leaves a delightful explosion of taste in your mouth. Its tanginess and spiciness will elevate your momos eating experience up by a notch!
• Easy to Make: With simple and easily accessible ingredients, Momos Chutney takes no time to whip up! Just follow the steps closely, and you’ll have a finger-licking-good sauce in no time.
• Health Benefits: While being utterly delicious, it’s also packed with antioxidants, vitamins, and minerals. Tomatoes and garlic are well-known for their health-boosting properties.
• Versatility: Momos Chutney isn’t just reserved for momos! It makes for an excellent dipping sauce for various types of pakoras, fritters, and patties. Let your creativity run wild!
• Vegan & Gluten-Free: Are you on a vegan or gluten-free diet? Worry not – this scrumptious sauce is perfect for you. It contains no dairy or gluten-based ingredients, making it suitable for all!

Recommended Equipment

• Sharp Knife: For chopping and peeling the tomatoes with precision.
• Strainer: To comfortably drain the water after boiling the tomatoes and chilies.
• Blender: To effortlessly blend the sauce components into a smooth and homogenous mixture.

Ingredients You’ll Need

• Ripe Tomatoes (145 grams): Fresh, plump tomatoes will serve as the rich and tangy base of this delicious chutney.
• Dry Red Chilies (3 to 4): These will pack a spicy punch, so adjust the quantity depending on your heat preference.
• Chopped Garlic (1 teaspoon): This adds a lovely aromatic depth, complementing the other flavors perfectly.
• Sichuan pepper (1; optional): An optional addition, this aromatic spice will add a slightly numbing and unique twist to the chutney.
• Black Peppercorns (¼ teaspoon): Enhances the spiciness and adds another dimension to this lip-smacking sauce.
• Sugar (¼ to ½ teaspoon): Just a touch of sweetness to balance out the tanginess and heat.
• Salt: To taste, to ensure the chutney is seasoned perfectly.
• Water (3 cups): For cooking the tomatoes and chilies until softened.

How To Make Momos Chutney

1. Prepping the Ingredients: Begin by rinsing the tomatoes and red chilies thoroughly. Halve the chilies and remove the seeds, then give them another rinse.
2. Boil ’em Up: In a pan, bring 3 cups of water to a boil. Add the tomatoes and red chilies, and cook them uncovered for about 8 to 9 minutes on medium heat.
3. Drain and Cool: Carefully strain the water from the cooked tomatoes and chilies. Allow them to cool to room temperature.
4. Strip and Slice: Once cooled, remove the tomato skins and slice off the eye part of each tomato.
5. Blend to Perfection: Add the tomatoes, chilies, garlic, peppercorns, and Sichuan pepper (if using) into a blender jar. Season with sugar and salt to taste, then blend until you achieve a smooth and fine consistency. Feel free to strain the chutney for an even finer texture!
6. Serve and Enjoy: Transfer your Momos Chutney to a serving bowl and enjoy it alongside your favorite momos, pakoras, or any other snack of your choice. You can also refrigerate the sauce for 1 to 2 days. Time to dig in and savor the deliciousness!

Tips and Tricks for The BEST Chutney

• Adjust the Spice Level: If you’re not a fan of too much spiciness, reduce the number of chilies or remove the seeds. But for those who love a good kick, consider adding a few more!
• Tomatoes are Key: Ensure you use juicy, ripe tomatoes for the ultimate flavor of the chutney. They are the backbone of the dish and will impart a delicious tanginess to the dish.
• Add Sugar Sparingly: Be mindful when adding sugar to the chutney as it is meant to balance the flavors, not overpower them. Start by adding a little, then adjust after blending.
• Sichuan Pepper is Optional: The Sichuan pepper is an optional component of the recipe, but it’s worth a try! It has a unique flavor profile that elevates the chutney to the next level.
• Strain or Not to Strain: Choose to strain or not according to your preference. While straining results in a smoother texture, some people like the coarser texture that the tomato seeds provide.

Uses For Momos Chutney

1. Dip for Appetizers: Serve alongside other appetizers such as samosas, khichdi kebab, or spring rolls.
2. Chutney for Sandwiches: Use as a spread for sandwiches or burgers for that added kick!
3. Marinade for Grilling: Marinade chicken, pork or tofu with the chutney before grilling, and you won’t be disappointed.
4. Base for Curry: Use as a base for a spicy tomato and onion curry.
5. Dressing on Salads: Add oil and vinegar, and you have a spicy salad dressing right there!

Recipe Variations

• Minted Momo Sauce: Add a handful of fresh mint leaves while blending the chutney for a refreshing and cool twist.
• Masala Momo Sauce: Dry roast whole spices like cumin, coriander seeds, garam masala, and add them to the chutney while blending for a spiced-up version.
• Creamy Tomato Momo Sauce: Add a few tablespoons of heavy cream into the blended chutney for a creamy and rich texture.
• Coconut and Tomato Momo Sauce: Blend together freshly grated coconut, ripe tomatoes, and chilies for a unique twist to the regular momo sauce.
• Smoky Roasted Momo Sauce: Roast your tomatoes and chilies before blending for a smoky twist to the taste.

Substitutions

• Sichuan Pepper: Crushed black peppercorns or crushed red pepper flakes can be used instead of Sichuan pepper.
• Garlic: Use ginger instead of garlic if you’re not a fan of garlic.
• Tomatoes: Canned or pureed tomatoes can be used instead of fresh tomatoes.

Storing, Freezing, and Reheating

• Storing: Store in a glass container in the refrigerator for up to 2 days. Keep covered at all times.
• Freezing: This chutney can be frozen for up to a month in an airtight container. Thaw overnight in the refrigerator before use.
• Reheating: Momos Chutney tastes best at room temperature, but you can microwave it for a few seconds until warm.