Momos chutney is the spicy red sauce served with momos (dumplings), especially popular in Nepal, Tibet, India, and street food stalls in Pakistan and northern regions.
Here’s a simple and authentic-style recipe:
🌶️ Spicy Momos Chutney (Red Sauce)
Ingredients
- 5–8 dried red chilies (soaked in hot water)
- 2 tomatoes (boiled or roasted)
- 3–4 garlic cloves
- 1 small piece ginger
- 1–2 tsp vinegar or lemon juice
- 1 tbsp oil
- Salt to taste
- ½ tsp sugar (optional, balances heat)
- ½ tsp soy sauce (optional, for umami)
👨🍳 How to make it
- Soak chilies in hot water for 10–15 minutes until soft.
- Blend chilies, tomatoes, garlic, and ginger into a smooth paste.
- Heat oil in a pan and cook the paste for 5–7 minutes until it thickens and the raw smell goes away.
- Add salt, vinegar/lemon juice, sugar, and soy sauce.
- Simmer for 2–3 minutes and adjust spice or tanginess.
- Let it cool — it thickens more as it sits.
🔥 Taste profile
- Spicy 🌶️
- Tangy 🍋
- Slightly smoky (if tomatoes are roasted)
- Garlicky punch
💡 Tips
- For extra heat, add fresh green chilies.
- For smoother chutney, strain it after blending.
- Store in fridge for up to 5–7 days.
