momos chutney | momos red chilli chutney

Momos chutney recipe with step by step photos – spicy chutney for veg momos made with tomatoes, garlic and red chilies. Gluten-free and Vegan.

When I had posted Veg momos recipe, I had got many requests to add momo chutney recipe too. Its been a long time since I added the veg momo recipe. So some time back when I made wheat momos then I also made this chutney to go with it.

The momos chutney recipe is inspired from a Nepali cookbook I have. I have made many changes to the recipe. Apart from skipping some ingredients, I have also added a few.

There is one ingredient in the recipe that makes quite a difference to the taste and gives a certain kind of pungency to the chutney and that is sichuan pepper. If you do not have sichuan pepper, then you just skip it. Yes there will be some loss in the flavor profile, but still the chutney will taste good.

If you live in Goa or Maharashtra, then instead of sichuan pepper, you can use Tirphal or teppal.

The heat and pungency in this momo chutney, can be adjusted as per your taste preferences. E.g. You can add less or more red chilies and black pepper or by using red chilies which have a high heat quotient. I have here used medium hot red chilies.

The color of the chutney will also vary with the type of red chilies used. You can also use less hot red chilies like Kashmiri red chilies or byadagi red chilies.

Apart from veg momos, this spicy momo chutney also goes well with any pakora or fritters or aloo tikki.

How to make momos chutney

1. Heat 3 cups water in a pan and let it come to a boil. When the water comes to a boil, then add 2 medium to large tomatoes (145 grams tomatoes), 3 to 4 dry red chilies in it. If you want you can deseed the red chilies before adding them in hot water.

2. Boil the tomatoes on a medium flame.

3. Cook them for 8 to 9 minutes.

4. Then strain the water and allow the tomatoes and red chilies to cool.

5. When the tomatoes become warm or cool down, then slice off the top eye part of the tomato. Roughly chop or crush them and then add in a blender jar along with its juices. Or you can just crush them with your hands while adding in the blender jar. Also add the red chilies along with 1 teaspoon chopped garlic, ¼ teaspoon black pepper and 1 sichuan pepper.

6. Add ¼ to ½ teaspoon sugar and salt as per taste.

7. Without adding water, grind or blend to a smooth paste.

8. Remove the momos chutney in a bowl and Serve the momos chutney with veg momos or any momo recipe. You can even refrigerate the chutney and it stays good for about a week in the fridge. Apart from veg momos, this spicy chutney also goes well with any pakoras or fritters or tikkis/patties.

Few more chutney recipes for you!

• Tomato chutney
• Tomato pachadi
• Peanut chutney
• Ginger chutney
• Coconut chutney

Please be sure to rate the recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Momos Chutney

By Dassana Amit

Spicy chutney for veg momos made with tomatoes, garlic and red chilies.

5 from 22 votes

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Prep Time 1 min

Cook Time 9 mins

Total Time 10 mins

Cuisine World

Course Condiment, Starters

Diet Vegan

Difficulty Level Easy

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Servings 3 to 4

Units

Ingredients

• ▢ 145 grams tomatoes or 2 medium to large tomatoes
• ▢ 3 to 4 dry red chilies, halved and seeds removed
• ▢ 1 teaspoon chopped garlic or 4 to 5 medium garlic - chopped
• ▢ 1 sichuan pepper (timur)
• ▢ ¼ teaspoon black pepper
• ▢ ¼ to ½ teaspoon sugar or add as required
• ▢ salt as required
• ▢ 3 cups water for cooking tomatoes

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

preparation to make momos chutney

• Heat 3 cups water in a pan and let it come to a boil. When the water comes to a boil, then add 2 medium to large tomatoes (145 grams tomatoes), 3 to 4 dry red chilies in it. If you want you can deseed the red chilies before adding them in hot water.
• Boil the tomatoes on a medium flame.
• Cook them for 8 to 9 minutes.
• Then strain the water and allow the tomatoes and red chilies to cool.

making momos chutney

• When the tomatoes become warm or cool down, then slice off the top eye part of the tomato.
• Roughly chop or crush them and then add in a blender jar along with its juices. Or you can just crush them with your hands while adding in the blender jar. Also add the red chilies along with 1 teaspoon chopped garlic, 1/4 teaspoon black pepper and 1 sichuan pepper.
• Add 1/4 to 1/2 teaspoon sugar and salt as per taste.
• Without adding water, grind or blend to a smooth paste.
• Remove the momos chutney in a bowl and serve with veg momos or any momo recipe. You can even refrigerate the chutney and it stays good for about a week in the fridge.
• Apart from veg momos, this spicy chutney also goes well with any pakoras or fritters or tikkis/patties.

Nutrition Info (Approximate values)

Nutrition Facts

Momos Chutney

Amount Per Serving

Calories 29

% Daily Value*

Sodium 794mg35%

Potassium 259mg7%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 4g4%

Protein 1g2%

Vitamin A 830IU17%

Vitamin C 71.6mg87%

Calcium 19mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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