Momos Chutney
by Tarla Dalal
momos chutney recipe | momo sauce | momos red chutney | with 29 amazing images.
momos chutney, the perfect companion to those delicious steamed momos, is a flavorful and fiery condiment. Learn how to make momos chutney recipe | momo sauce | momos red chutney |
momos red chutney is traditionally made with tomatoes, red chillies, garlic and herbs, it offers a burst of tangy, spicy goodness with every dip. momos sauce or momos chutney recipe which is sweet, sour, fiery and taste absolutely delicious with a plate of hot momos.
The bright red hue of this momos chutney depends on the variety of red chilies that you’re going to use. You can adjust the spice level by adding more or fewer chilies, but this chutney definitely adds a kick to the momos and take it to another level. Momos are packed with a lot of flavors but at the same time lack some heat so this combination is a match made in heaven.
This versatile icy goodness with every dip. is not only great with momos but also makes a fantastic dip for any snack. You can also add this chutney in your Chinese noodles, to give some extra spiciness.
pro tips to make momos chutney: 1. Adjust the heat to your preference. Use milder Kashmiri chilies and remove the seeds for a less fiery chutney. 2. For a richer depth of flavor, incorporate a teaspoon of soy sauce.3. Avoid adding water while grinding. The tomatoes and other ingredients will release enough moisture for a smooth consistency.
Enjoy momos chutney recipe | momo sauce | momos red chutney | with detailed step by step photos.
Momos Chutney recipe - How to make Momos Chutney
Preparation Time: Cooking Time: Total Time:
Makes 12 tablespoons
Momos Chutney
4 medium sized tomatoes
8 to 10 whole dry kashmiri red chillies
10 to 12 garlic (lehsun) cloves
1/2 tbsp cornflour
2 tsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp ginger (adrak) paste
1 tsp vinegar
1 tsp sugar
salt and to taste
For momos chutney
- For momos chutney
- To make {span class="bold1"}momos chutney recipe{/span}, in a small bowl, add cornflour and ¼ cup of water and whisk well. Keep aside.
- Take enough water in a saucepan, add the tomatoes, dry red chillies and boil on a medium flame for 10 to 12 minutes.
- Drain well, roughly chop the tomatoes and blend till smooth along with garlic cloves. No water to be used.
- Heat the oil in a broad non-stick pan, add the garlic and ginger paste and sauté on a medium flame for 1 minute.
- Add the prepared tomato-chilli paste, cornflour- water slurry, sugar, salt, pepper and vinegar.
- Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve {span class="bold1"}momos chutney{/span} with momos.
like momos chutney recipe
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like momos chutney recipe | momo sauce | momos red chutney | then do try other chutney recipes also;
- healthy schezwan chutney recipe | Indian style schezuan sauce | homemade schezwan chutney |
- lahsun ki chutney recipe | lehsun ki chutney | red garlic chutney for chaat |
what is momos chutney made of?
- See the below image of list of ingredients for making momos chutney recipe.
how to blanch tomatoes and chillies
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Boil enough water in a saucepan.
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Add the 4 medium size tomatoes.
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Add 8 to 10 whole dry kashmiri red chillies. Kashmiri chillies are known for their deep red hue, which adds a visually appealing pop of color to the chutney.
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Boil on a medium flame for 10 to 12 minutes.
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Drain well.
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Put the boiled tomato and chillies in a mixer jar.
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Add 10 to 12 garlic (lehsun) cloves. Garlic brings a sharp, savory bite that complements the heat of the chilies in the chutney. This creates a more complex and balanced spiciness.
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Blend till smooth. No water to be used.
how to make momos chutney
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To make momos chutney recipe | momo sauce | momos red chutney | in a small bowl, add ½ tbsp cornflour. By adding a cornstarch slurry (a mixture of cornstarch and water), you can achieve a smooth and silky consistency in the chutney.
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Add ¼ cup of water.
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Whisk well. Keep aside.
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Heat 2 tsp oil in a broad non-stick pan.
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Add 2 tsp finely chopped garlic (lehsun). Finely chopped garlic distributes evenly throughout the chutney, ensuring every bite gets a bit of that garlicky goodness.
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Add 2 tsp ginger paste.Ginger can help balance the sweetness of tomatoes or sugar in the chutney, creating a more harmonious taste profile.
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Sauté on a medium flame for 1 minute.
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Add the prepared paste.
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Add prepared cornflour slurry.
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Add 1 tsp sugar. The primary function of sugar is to balance the spiciness of the chilies and the tanginess of tomatoes and vinegar. A small amount of sugar rounds out the flavor profile, making the chutney more enjoyable.
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Add salt to taste and 1/2 tsp black pepper.
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Add 1 tsp vinegar. Vinegar's acidic nature brings a sharp, tangy flavor to the chutney. This tanginess complements the richness of the tomatoes and cuts through the heat from the chilies, creating a more balanced flavor profile.
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Mix well and cook on a medium flame for 2 to 3 minutes.
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Serve momos chutney recipe | momo sauce | momos red chutney | with momos.
pro tips to make momos chutney
-
Adjust the heat to your preference. Use milder Kashmiri chilies and remove the seeds for a less fiery chutney.
-
For a richer depth of flavor, incorporate a teaspoon of soy sauce.
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Avoid adding water while grinding. The tomatoes and other ingredients will release enough moisture for a smooth consistency.
| Energy | 19 cal |
| Protein | 0.4 g |
| Carbohydrates | 2.3 g |
| Fiber | 0.6 g |
| Fat | 0.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 101.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 7.5 mg |
| Folic Acid | 11.3 mcg |
| Calcium | 14.1 mg |
| Iron | 0.2 mg |
| Magnesium | 4.2 mg |
| Phosphorus | 9.2 mg |
| Sodium | 3.7 mg |
| Potassium | 49.5 mg |
| Zinc | 0 mg |