Momo chutney is a beloved sauce served alongside momos, the famous dumplings from the Himalayas that have spread across Nepal, Tibet, Bhutan, and India. This bold, spicy, and tangy chutney complements the subtle flavors of steamed or fried dumplings, enhancing each bite. In this recipe, we’ll dive into a simple way to make this versatile condiment, while also offering tips for adding optional ingredients like peanuts, sesame seeds, or the Himalayan spice timur (Sichuan pepper).
Key Ingredients for an Easy Momo Chutney Recipe
Here’s everything you’ll need for this chutney, which serves about 4 people:
- Tomatoes – 2 large, chopped
- Dried red chilies – 4 to 5 (Kashmiri chilies work well for mild heat and vibrant color)
- Garlic cloves – 6 to 8, peeled
- Ginger – 1 teaspoon, finely grated
- Oil – 1 teaspoon (use vegetable or any neutral oil)
- Salt – ½ teaspoon or to taste
- Sugar – ½ teaspoon (to balance the heat)
- Lemon juice or vinegar – 1 teaspoon, for tanginess
- Soy sauce – 1 teaspoon (optional, for a savory touch)
Optional Ingredients for Added Flavor
- Timur (Sichuan pepper) – ¼ teaspoon, adds a citrusy, numbing warmth typical in Nepali cuisine.
- Peanuts – 1 tablespoon, roasted (adds a creamy, nutty taste and thicker texture)
- Sesame seeds – 1 teaspoon, roasted (for a rich, smoky flavor)
Cooking Time
- Preparation time: 5 minutes
- Total time: 15 minutes
How to Make Momo Chutney (Step-by-Step Cooking Instructions)
Prepare Tomatoes and Chilies: In a small saucepan, bring water to a boil. Add the chopped tomatoes and dried red chilies. Boil them together for about 5-7 minutes until the tomatoes are soft and the chilies are rehydrated. This step enhances the flavor and makes blending easier.
Optional Step – Roast Peanuts or Sesame Seeds: If you’re using peanuts or sesame seeds, lightly roast them in a dry pan over medium heat for 1-2 minutes. Roasting brings out their flavor and makes the chutney richer and more aromatic. Set them aside.
Drain and Blend: Drain the tomatoes and chilies and let them cool slightly. Transfer them to a blender, and add the garlic, ginger, and roasted peanuts or sesame seeds if using. Blend until you get a smooth, thick paste. If needed, add a splash of water to help with blending.
Cook the Chutney: Heat 1 teaspoon of oil in a pan over medium heat. Add the blended tomato-chili mixture, followed by salt, soy sauce, and sugar. Stir well, and cook the chutney for 3-4 minutes, stirring occasionally to let the flavors combine. The sauce will thicken slightly as it cooks.
Finish with Lemon or Vinegar: Turn off the heat, and add the lemon juice or vinegar to the chutney for a fresh, tangy finish. This final touch brightens the flavor, balancing the spicy and savory notes. Mix well and let the chutney cool before serving.
Add Optional Timur (Sichuan Pepper): If you want an authentic Nepali twist, sprinkle a pinch of ground timur over the chutney. This unique spice has a mild citrusy heat that complements the chutney’s flavors beautifully.
Taste and Texture
This momo chutney is a delicious blend of spicy, tangy, and slightly sweet flavors. The tomatoes give it a smooth, creamy consistency, while the garlic and ginger add a warm, savory depth. If you’ve added peanuts or sesame seeds, the chutney will have a subtle nutty richness, and timur lends a mild, pleasant heat that leaves a tingling sensation on your tongue.
Health Benefits
Rich in antioxidants: Tomatoes and red chilies are packed with antioxidants like vitamins C and A, supporting skin health and boosting immunity.
Anti-inflammatory properties: Garlic and ginger contain compounds known to reduce inflammation and improve heart health.
Low-calorie dip: Unlike store-bought sauces, this chutney is low in calories, thanks to its minimal oil content.
Nutrition Information (Per Serving)
- Calories: 35
- Carbohydrates: 6g
- Protein: 1.5g
- Fat: 1g
This recipe yields approximately 1 cup of chutney.
Expert Tips for Perfecting Momo Chutney
Adjust spice level: For a milder chutney, reduce the number of dried chilies or use Kashmiri chilies, known for their color without intense heat. If you love spiciness, add a pinch of black pepper or chili powder.
Use fresh ingredients: Fresh garlic and ginger enhance the flavor and aroma, making the chutney more vibrant.
Consistency matters: To achieve a thicker chutney, add a bit more peanuts or sesame seeds. Alternatively, cook the chutney longer to reduce water content.
Final Thoughts
This easy momo chutney recipe is a fantastic homemade alternative to store-bought dips, offering fresh, authentic flavors that highlight the dumplings. Perfect for spice lovers, it can also be adapted to milder preferences with minimal changes. Pair this chutney with momos or use it as a dip for spring rolls, samosas, or even a spread for sandwiches.
What is momo chutney made of?
Momo chutney typically includes tomatoes, dried red chilies, garlic, and ginger. Additional ingredients like sesame seeds, peanuts, or Himalayan spices like timur (Sichuan pepper) may be added for extra flavor.
How can I make the chutney less spicy?
To reduce the spice, use fewer dried chilies, or opt for milder varieties like Kashmiri chilies. Adding a small amount of sugar or honey can also balance the heat without changing the flavor significantly.
Can momo chutney be stored?
Yes, momo chutney can be stored in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing it in small portions, as this can extend its freshness for up to three months.
What are some variations of momo chutney?
Momo chutney can be customized by adding peanuts for creaminess, sesame seeds for a smoky flavor, or a pinch of sugar for sweetness. Adding soy sauce or a splash of vinegar can enhance the umami or tangy profile, depending on preference.
Can momo chutney be served with other dishes?
Momo chutney pairs well not only with momos but also with dishes like spring rolls, samosas, pakoras, or as a spicy spread for wraps and sandwiches.
What is timur, and why is it used in momo chutney?
Timur, also known as Sichuan pepper, is a Himalayan spice that has a unique citrusy, tingling heat. It’s used in traditional Nepali cuisine to add depth and a slight numbing sensation, enhancing the overall taste of momo chutney.
Is momo chutney vegan and gluten-free?
Yes, momo chutney is generally vegan and gluten-free, as it’s made from plant-based ingredients. If adding soy sauce, ensure it is gluten-free or opt for tamari as a gluten-free alternative.