Momo Chutney

Name: Momo Chutney
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10
Cuisine: Indian
Ingredients: 20 dry Red Chillies; 0.5 cup hot Water; 3 piece medium-sized Tomatoes (boiled & skinned); 0.5 cup Tomato Puree; 2 tbsp Oil; 2 tbsp Garlic (finely chopped); 1 tsp Salt (adjust to taste); 1 tsp Sugar; 2 tbsp Vinegar; 2 tbsp Butter (Optional)

by Leena Kohli (@leenakohli)

Prep Time

40min

Cook Time

20min

Total Time

1hr

Indian Appetiser Side Condiment Vegetarian Gluten-Free Nut-Free

Momo Chutney, also known as Momo Sauce, is a spicy and tangy condiment that brings back fond memories of my mom’s cooking. This recipe is her signature creation, and it’s so tasty that every time we wanted to eat momos, she would make this chutney to go along with them....

Ingredients

10 Servings

(1 serving = 2 tbsp)

20
dry Red Chillies
1/2cup
hot Water
3piece
medium-sized Tomatoes (boiled & skinned)
1/2cup
Tomato Puree
2tbsp
Oil
2tbsp
Garlic (finely chopped)
1tsp
Salt (adjust to taste)
1tsp
Sugar
2tbsp
Vinegar
2tbsp
Butter (Optional)

How to make Momo Chutney

Prepare the Chilli Paste

Remove the stems from the dry red chillies and soak them in hot water for 15-20 minutes, or until they become soft and pliable.
Once softened, blend the chillies into a smooth paste. Set aside.

Prepare the Tomatoes

Boil the tomatoes in water until they are soft. Once boiled, remove the skins, grind, and set them aside.

Prepare the Chutney (Sauce)

Heat oil in a pan over medium-high heat. Add the finely chopped garlic and sauté until it turns fragrant.
Add the ground tomatoes to the pan and cook for a few minutes, stirring continuously.
Stir in the tomato puree, salt, sugar, vinegar and ground chillies.
Add the butter (if using) to the pan and stir until it melts.
Simmer the chutney on low heat for 7-8 minutes, until it slightly thickens adjusting the seasoning as needed. Stir occasionally.
Let the chutney cool completely. Transfer it to an airtight container and refrigerate for up to one week or freeze for up to 3 months.

Tips & Tricks

If you prefer a milder version, remove the seeds from the chillies before soaking.
Dry Kashmiri Red Chillies can be used instead of regular dry red chillies for a different flavour and heat level.
If fresh tomatoes are used instead of tomato puree, double the quantity and add 1 tablespoon of Kashmiri red chilli powder to enhance the colour.
This chutney can double as a flavorful base for curries or stews. It also makes a delicious condiment or dipping sauce for other appetisers.