momos chutney recipe with step by step photos – spicy chutney for veg momos made with tomatoes, garlic and red chilies.

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 veg 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 tomato 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.

if you are looking for similar recipes then do check pizza sauce, peri peri sauce, red chilli coconut chutney and schezwan sauce recipe.

momos chutney recipe card below:

5 from 3 votes

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momos chutney recipe

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

course condiment, starters

cuisine world

prep time 1 minute

cook time 9 minutes

total time 10 minutes

servings 3 to 4

rough calories per serving 29 kcal

author dassana

ingredients (1 cup = 250 ml)

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

how to make momos chutney recipe

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, 1/4 teaspoon black pepper and 1 sichuan pepper.
6. add 1/4 to 1/2 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 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 tomato chutney also goes well with any pakoras or fritters or tikkis/patties.

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how to make momos chutney recipe:

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 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 tomato chutney also goes well with any pakoras or fritters or tikkis/patties.