Homemade Momo Chutney (Spicy & Tangy)

This momo chutney is bold, garlicky, and perfectly balanced — just like you get in Nepali street-style momos.

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Ingredients

• 5 medium tomatoes

• 7–8 dried Kashmiri red chilies

• 10–12 garlic cloves, peeled

• 3 tbsp vegetable oil

• 1 tsp ginger, crushed

• 1/2 tsp black pepper powder

• 1 tbsp red chili sauce

• 1/2 tsp dark soy sauce

• 1 tsp vinegar

• Salt and sugar, to taste

• Boiling water, as needed

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Method

1. Boil the base:
   In a pan, combine tomatoes, soaked dried red chilies, garlic, and ½ cup water. Boil on medium flame for 8 minutes. Cool slightly, then peel the tomato skins.

2. Grind:
   Blend the boiled mixture to a smooth paste.

3. Cook aromatics:
   Heat oil in a pan. Add crushed garlic, sauté until fragrant.

4. Add tomato paste:
   Stir in the ground tomato-chili mixture. Cook for 8 minutes.

5. Season:
   Add black pepper, red chili sauce, soy sauce, vinegar, salt, and a little sugar. Mix well and cook until the oil starts separating.

6. Adjust consistency:
   Add boiling water as needed and simmer a few more minutes.

7. Serve:
   Enjoy hot with momos or steamed dumplings.

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💡 Tips

• Spice level: Adjust the number of dried chilies according to your taste.

• Storage: Refrigerate in an airtight jar for up to a week.

• Flavor boost: A quick sauté at the end enhances aroma and depth.