Momo Chutney, also known as Momo Sauce, is a spicy and tangy condiment that brings back fond memories of my mom’s cooking. This recipe is her signature creation, and it’s so tasty that every time we wanted to eat momos, she would make this chutney to go along with them. The combination of soft, steamed momos with this zesty chutney was a family favourite, and each time I make it, I’m reminded of those warm,...
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Remove the stems from the dry red chillies and soak them in hot water for 15-20 minutes, or until they become soft and pliable.
Once softened, blend the chillies into a smooth paste. Set aside.
Boil the tomatoes in water until they are soft. Once boiled, remove the skins, grind, and set them aside.
Heat oil in a pan over medium-high heat. Add the finely chopped garlic and sauté until it turns fragrant.
Add the ground tomatoes to the pan and cook for a few minutes, stirring continuously.
Stir in the tomato puree, salt, sugar, vinegar and ground chillies.
Add the butter (if using) to the pan and stir until it melts.
Simmer the chutney on low heat for 7-8 minutes, until it slightly thickens adjusting the seasoning as needed. Stir occasionally.
Let the chutney cool completely. Transfer it to an airtight container and refrigerate for up to one week or freeze for up to 3 months.
If you prefer a milder version, remove the seeds from the chillies before soaking.
Dry Kashmiri Red Chillies can be used instead of regular dry red chillies for a different flavour and heat level.
If fresh tomatoes are used instead of tomato puree, double the quantity and add 1 tablespoon of Kashmiri red chilli powder to enhance the colour.
This chutney can double as a flavorful base for curries or stews. It also makes a delicious condiment or dipping sauce for other appetisers.
How do I make Momo Chutney from scratch?
To make Momo Chutney from scratch, soak dry red chillies in hot water for 15-20 minutes until soft. Blend them into a smooth paste. Boil and skin medium-sized tomatoes, then grind them. Sauté finely chopped garlic in oil, add the ground tomatoes, tomato puree, salt, sugar, vinegar, and the blended chillies. Optionally, stir in butter and simmer for 7-8 minutes until thickened.
Is Momo Chutney suitable for vegans?
Yes, Momo Chutney can easily be made vegan by substituting butter with a plant-based alternative like vegan margarine or coconut oil. The other ingredients are naturally vegan, making it a great option for those following a plant-based diet.
What are some good substitutes for ingredients in Momo Chutney?
If you don't have dry red chillies, you can use Kashmiri red chillies for moderate heat or even bird's eye chillies for extra spice. For fresh tomatoes, double the amount and consider adding a tablespoon of Kashmiri red chilli powder for color and flavor. If you want to reduce the tanginess, you can adjust the vinegar or add a bit more sugar.
How should I store Momo Chutney for maximum freshness?
Store Momo Chutney in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it in a freezer-safe container for up to three months. Just make sure to let it cool completely before freezing.
What dishes pair well with Momo Chutney?
Momo Chutney is incredibly versatile! While it's traditionally served with momos, it also pairs wonderfully with samosas, pakoras, and other appetizers. You can even use it as a spread for sandwiches or as a flavorful base for curries and stews.
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