momos chutney | momos red chilli chutney

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

momos chutney recipe, momos chutney recipe

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.

tomatoes for momos chutney recipe

2. Boil the tomatoes on a medium flame.

tomatoes for momos chutney recipe

3. Cook them for 8 to 9 minutes.

tomatoes for making veg momos chutney recipe

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

tomatoes for making veg momos chutney recipe

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.

making veg momos chutney recipe

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

making veg momos chutney recipe

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

preparing veg momos chutney recipe

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.

veg momos chutney recipe, momos chutney recipe
Few more chutney recipes for you!

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momos chutney recipe, momos red chilli chutney

Momos Chutney

5 from 16 votes
Spicy chutney for veg momos made with tomatoes, garlic and red chilies.
Prep Time 1 min
Cook Time 9 mins
Total Time 10 mins

Cuisine World
Course: Condiment, Starters
Diet: Vegan
Difficulty Level: Easy

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

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

Calories: 29kcalCarbohydrates: 6gProtein: 1gSodium: 794mgPotassium: 259mgFiber: 1gSugar: 4gVitamin A: 830IUVitamin C: 71.6mgCalcium: 19mgIron: 0.6mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.

8 Comments

  1. Hi,

    The chutney tasted lovely. I guess I added a little more water than it called for and hence turned out to be a bit on the runnier side. However I am curious about the original recipe. Can you share it?
    Thanks again! Cheers

    1. thanks p. the original recipe has coriander leaves, ginger, garlic and methi seeds in it. plus the tomatoes are roasted in the oven. roasting tomatoes would give a different taste than cooking them in water. there is also one more ingredient added which we do not get in india and thats ‘jimbu’.

    2. Thanks for the wonderful recipe.. many a time, it happens that the comments are closed and it’s difficult to ask a question. I’ve been an ardent follower of your blog and have tried n no of dishes from your blog..
      I’ve recommended your blog to many of my friends too..
      one recipe request, could you do a detailed post on rajma chawal.. a briefing on the recipe here would be helpful too..
      Thanks in advance!

      1. thank you ashritha. yes we did close the comments as at times we get some technical issues related with the comments, but we have resolved it now. i have a recipe on rajma masala and it is one of the most popular and loved recipes. in this rajma masala post, i have not mentioned cooking of rice. but i can update it on the post. or do you mean rajma chawal where rajma is mixed with rice or some other recipe type? let me know.

        recipe link for rajma masala is here – https://www.vegrecipesofindia.com/rajma-masala-recipe-rajma-masala/

      2. Thanks so much for the link, and the tips for making rice. I thought rajma chawal was some kind of biryani like stuff made in a single pot. I am planning to make the rajma masala recipe and serve it along with steamed rice the next week. Would let you know how it turned out ???? thanks again for updating the post for me!! Feel so special ????

        1. welcome ashritha. sure do let me know how the rajma masala recipe goes for you. i have posted two versions. one rajma masala is how we make often at home and is like the rajma one gets to taste in punjabi homes. another one is restaurant style rajma masala. bot the versions taste good. i have not yet updated the post with the cooking rice method, but have given a link to cook basmati rice in a pan on the rajma masala post.