Momos chutney. Spicy, tangy, garlicky- this chutney recipe hits all the right notes for the perfect dip. Traditionally served as an accompaniment for momos, it’s simple, quick and easy to make.
Chutney- the quintessential accompaniment to Indian meals. The one thing I love about chutneys is that they are simple, easy and quick. And of course, incredibly delicious. When they come with the right touch of spicy and sweet flavors, you just really can’t beat the taste.
And in this case, spicy, tangy and garlicky are the keywords. A lip-smacking momos chutney that’s popping with flavors. And again, it’s the must addition to the classic momos (Indian version of Chinese dumplings).
This recipe calls for only three main ingredients - red chilies, tomatoes and garlic. Now you know the secret to the key flavors in this recipe. Best part? It’ll only take a few minutes to whip up this vibrant chutney. And again, it’s totally healthy.
Let’s talk about the ingredients in this vibrant momos chutney.
One. Dried red chilies that are widely used in Indian kitchen. Although I’ve used the regular red chilies, feel free to go with Kashmiri red chilies that are less spicy but gives you a vibrant red color. If you want to bring down the spice quotient, the simple technique is to deseed them.
Two. Tomatoes. Look for bright red tomatoes that in turn gives more color to the chutney. And I love the tangy flavor they add to this momos chutney.
Three. Garlic to add the final touch. The garlicky flavor completes the picture.
The red chilies and tomatoes need to be cooked before you make the chutney. I cooked them in microwave which is actually the quickest method. Just make a couple of criss-cross cuts at one end of the tomatoes, pop them in the microwave along with red chilies and a little water, and cook for about 5 minutes. Done! Soft tomatoes and chilies ready to go into the food processor.
But wait! Let it cool down first. Once the cooked tomatoes and chilies have cooled down, place them in the food processor alongside garlic, a pinch of sugar, and some salt and black pepper. A quick whizz. And you’ve beautifully vibrant momos chutney.
Although this chutney tastes best with momos or dumplings, they’re also perfect as sandwich spread, or as a dip for samosas, pakoras and spring rolls. Yum!
Serve this chutney with:
More chutney recipes:
- Mint Chutney
- Sweet Tamarind Date Chutney
- Tomato Coconut Chutney
- White Coconut Chutney
- Red Chili Garlic Chutney
- Coriander Coconut Chutney
- Broccoli Chutney
Momos Chutney | Video
Ingredients
- 6 dried red chilies
- 2 medium tomatoes
- 5 garlic cloves
- ¼ teaspoon black peppercorns
- A pinch of sugar
- Salt to taste
- Water
Instructions
- Cut off the green ends of the tomatoes. Make two criss-cross slits at the other end. Place them in a microwave safe bowl along with red chilies. Add ¼ cup water. Microwave on high for 4-5 minutes. Leave to cool slightly.
- (To cook on stovetop, place tomatoes and red chilies in a saucepan and cover with water. Boil for 7-8 minutes or until soft)
- Place cooled tomatoes and red chilies in a food processor. Add garlic cloves, black peppercorns and sugar. Season with salt.
- Grind to smooth paste.
- Store in a sterilized air tight container in the refrigerator for a week.
Video
Notes
- In authentic momos chutney recipe, sichuan peppers are used. If available, add a couple of chilies along with the regular red chilies
- You can also use Kashmiri red chilies for more color and less heat
Nutrition
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Alexandra @ It's Not Complicated Recipes says
Simple, yet delicious- this is a recipe you cannot beat! Cannot wait to try 🙂