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Momos are incomplete when served without the red spicy momos chutney, isn’t it? Who likes to eat their momos without dipping it into the rich, fiery & creamy chutney, none of us, right! Momos have become so popular that the whole world is going crazy over them.
In India, every corner of the street can be found occupied with a momos stall, attracting a bunch of crowds every second! The best part of Momos Chutney is that it can not only be paired with mouthwatering momos, but even with fritters, pakoras or patties, and yes, it tastes delicious!
I always wanted to make momos at home, which I think is a daunting task, but I did and prepared the chutney also, which turned out to be fantastic! You can check out my Korean Mandu Dumplings recipe and make it for yourself, too, but don’t forget to pair this up with my momos chutney recipe! Moreover, having a sweet tooth also forced me to make Chocolate Momos for myself!
How To Make Spicy Momos Chutney?
Momos Chutney Recipe
Equipment
- Saucepan
- Strainer
Ingredients
- 580 g Of Fresh Tomatoes
- 14 – 16 Dry Red Chillies Halved & Deseeded
- 4 tsp Garlic Chopped
- 1 tsp Black Peppercorns
- 4 Sichuan Pepper Optional
- 1 or 2 tsp Sugar If Required
- Salt As Required
- 12 Cups Of Water
Instructions
For Preparation
- Rinse the fresh tomatoes in running water a few times and keep aside.
- Break up the dry red chillies and discard the seeds. Rinse them well in water.
- In a saucepan over high heat, add the water and bring it to a boil.
- Add the tomatoes and dry red chillies to the boiling water. Let them boil over medium heat for some time.
- Cook them without covering for about 8 to 10 minutes.
- Once the tomatoes & dry red chillies are cooked and softened, use a strainer to drain out the water. Allow the tomatoes and red chillies to cool down at room temperature.
For Making Momos Chutney
- Start by peeling off the skin of the tomatoes and roughly chop them. Or simply crush them using your hands.
- Into a blender, add the chopped tomatoes, red chillies, Sichuan pepper, chopped garlic and black peppercorns.
- Also add salt and sugar according to your taste preferences.
- Blend the ingredients into a fine, smooth paste. Do not add water. If you prefer it to be of finer consistency, then strain the chutney using a fine mesh strainer.
- Add the momos chutney into a bowl and serve with hot momos immediately!
Notes
- If you prefer your momos chutney to be more spicy, then add more red chillies and chopped garlic. And if you prefer it to be mild and not able to handle the heat, reduce the number of chillies accordingly.
- Tomatoes & dried red chillies are boiled together to achieve a smoother blending process. However, if you don’t prefer to boil them, you can simply soak them in hot water until they become soft.
- Make sure to pick up fresh & ripe tomatoes, and tender garlic cloves to make momos chutney.
- You can roast the whole garlic a little bit to put on a smoky flavour to the momos chutney.
- If you prefer your momos chutney to have an extra thick consistency, then put a few blanched almonds into the blender. This will give the chutney a rich and creamy texture. Also, it will develop a nutty flavour. The taste might vary a bit.
- If the tomatoes are too sour or tart, adjust the amount of sugar accordingly. Also, if you prefer, you can skip the sugar.
Shelf Life
Put the momos chutney in an airtight container and refrigerate. Just ensure to consume momos chutney within the time frame of 1 to 2 days.
Conclusion
Momos chutney is best paired with different types of momos, and are you looking to try momos from different parts of the world? Well, you must check out our article “Delicious Types Of Momos around The World” right now! Also, don’t forget to leave your thoughts about this recipe in the comment section below.
FAQ
What Is Momos Chutney Made Of?
Momos chutney is made using freshly chopped tomatoes, garlic cloves, dried red chillies, black peppercorns and a few more ingredients.
Is Momos Chutney Too Spicy To Consume?
Actually, while making the momos chutney, you can completely adjust the amount of dried red chillies to be added to the chutney. Reduce the quantity for a less spicier version.
