Has anyone ever told you that if you soak 15-20 Kashmiri red chilies in hot water for half an hour, then put them in a pan along with tomatoes, cover it, and cook until soft, when the tomatoes become soft, you should add salt, sugar, vinegar, soy sauce, and cook again for 3 minutes? Using this method, you can make a very tasty momo chutney at home. This recipe is simple, flavorful, and perfect for...
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Soak the Kashmiri red chilies in hot water for half an hour.
In a pan, add the soaked chilies and tomatoes. Cover the pan and cook until the tomatoes become soft.
Add salt, sugar, vinegar, soy sauce, and cook for another 3 minutes.
Blend the mixture into a smooth chutney using a blender.
Use Kashmiri red chilies for a vibrant color and mild heat.
Adjust the amount of sugar and salt according to your taste preferences.
Let the chutney cool before blending to avoid any accidents with hot liquids.
Can I use regular red chilies instead of Kashmiri red chilies?
Yes, but Kashmiri red chilies provide a vibrant color and mild heat, which is ideal for this chutney.
How long can I store this chutney?
You can store the chutney in an airtight container in the refrigerator for up to a week.
Can I skip the soy sauce?
Soy sauce adds a unique umami flavor, but you can skip it or replace it with tamari for a gluten-free option.
What can I pair this chutney with?
This chutney pairs well with momos, samosas, pakoras, or any fried snacks.
Can I make this chutney less spicy?
You can reduce the number of chilies or use a milder variety of red chilies to make it less spicy.
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