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Fresh ripe tomatoes and a combination of different aromatic spices make momos chutney, further tempered with spring onions and different sauces. Here is a simple recipe to follow if you want to make momos chutney at home.

Table of Contents

KEY TAKEAWAYS

Momos chutney is an aromatic and refreshing condiment.

Serve the chutney with spring rolls, noodles, fried rice, pakoras, kebabs, sandwiches, and wraps, apart from momos.
Refrigerating the chutney in a sealed container will retain its freshness for a long time.
The taste of momos chutney combines spicy, sweet, and tangy notes.

Tomato and tamarind chutney will offer a similar taste as momos chutney.

I learned this recipe from a regional food blog that I came across while looking for forgotten recipes of Indian cuisine. The recipe was new to me but I wanted to try because the constituents looked familiar. So, I followed each step precisely as described in the blog, and of course put in a bit of my imagination here and there. The result was a beautiful blend of tradition and personal touch. It’s now my weekend specialty.

How to Make Momos Chutney? (Step by Step Guide with Images)

Step 1: Take about 1 kg of fresh, ripe tomatoes, wash them nicely, remove the eyes, and then cut each of them into 8 small pieces and keep them in a bowl.

Step 2: Now, take about 15 to 20 pieces of spicy dry red chilies and an equal number of Kashmiri dry red chilies. Cut them both into small pieces. Deseed them.

(Pro tip: You can increase or decrease the number of dry red chilies according to your preference. If you do not have Kashmiri dry red chilies at home, you can use Kashmiri red chili powder in its place as well. It is better not to use food color to get the desired color of the chutney. To deseed them quickly, take a strainer, put the pieces of both types of dry red chilies in it, and shake them to remove the seeds from them).

Step 3: Now, take about 25 to 30 cloves of garlic. You do not need to deskin them. Also, take 2 pieces of fresh ginger of about an inch in size, wash them nicely, and slice them roughly. Also, take the stem along with the roots, if possible, of 4 coriander plants without their leaves.

(Pro tip: If you want you can peel the skin of the ginger, though it is not mandatory. It is better to add the roots of coriander stems if possible. This will eventually add to the flavor of the chutney. Wash them thoroughly. If you do not have the roots, skip them but add the stalks for sure).

Step 4: Now, take a Chinese wok, and heat it on a high flame on your gas stove. Put the pieces of fresh tomatoes, deseeded spicy and Kashmiri dry red chilies, garlic cloves, ginger pieces, and coriander stems and roots in it. Then add 1 tsp of regular table salt and 1 tsp of sugar to the ingredients in the wok. Now, pour a liter of water now in the wok. Stir it once to mix everything nicely. Now, add 1 tsp of Kashmiri red chili powder to it. If you are not using whole pieces of Kashmiri red chilies, make it 2 tsp. Mix it and let it come to a boil.

(Pro tip: Adding Kashmiri red chili powder is just for enhancing the eventual color of the chutney. You can use food color in place of it, but I prefer using chili powder for the same. Since I have taken 1 kg of tomatoes, I have added 1 liter of water. Adding salt not only adds to the taste but also helps in cooking the tomatoes fast. Adding sugar will balance the sourness of the tomatoes giving it a slightly sweet taste).

Step 5: When it comes to a boil, set the flame to medium, and let it cook for another 15 to 20 minutes. This will not only make the tomatoes and chilies softer but will also enhance the flavor of the garlic and ginger added to it. Now, use a spatula to mash and mix the tomatoes nicely.

Step 6: Now, take 1 tsp of corn flour, add a little bit of water to it, mix it so that there are no lumps, pour it to the content in the wok, and mix it nicely. Cook it for another couple of minutes and then turn the flame of your gas stove off.

(Pro tip: Adding corn flour will eventually enhance the texture of the chutney because the water is not separated).

Step 7: Transfer it to a bowl and set it aside to cool down.

(Pro tip: It is better not to cool down the content completely because you will have to cook again and it will take a longer time to come to a boil).

Step 8: Now, transfer the cooked tomatoes to a grinder. Never mind if it is slightly warm. Blend them to get a fine paste.

(Pro tip: Do not grind or blend the mixture all together or when it is very hot because the heat and the excess quantity will create pressure and the mixture will come out. Also, do not grind it for a long time at a stretch. Grinding in short intervals will prevent heat generated by the rotating motors of the grinder from affecting the eventual color of the chutney).

Step 9: Transfer the paste from the grinder to a bowl.

(Pro tip: If you feel that the chutney paste is too thick, you may add a little bit of water and blend it again. Do not add a lot of water at once. Add it gradually and blend it every time until you get your desired consistency of the chutney paste).

Step 10: Now, take a wok and heat it on a high flame in your gas stove. When it is hot, put 5 to 6 tbsp of white oil in it. When the oil heats up, put the garlic paste in it and stir it for a while to cook nicely. When the garlic is cooked nicely and you can smell the aroma of fried garlic, add the finely chopped ginger to the oil. Stir it for about a minute to cook it nicely as well on a high flame. When the ginger and garlic start to change their color, add about 2 tbsp of finely chopped spring onion to the wok. Stir and fry them nicely for about another minute or so.

(Pro tip: You can use any type of white oil to make this chutney but make sure you add as much oil as mentioned. It may seem to be a bit more of oil but it helps in preserving the chutney for a long time. If you do not have spring onion at home, finely chop coriander leaves along with a few stems of them and use them as an alternative).

Step 11: Now, add the chutney paste to the fried ingredients in the wok. Mix everything nicely. Let it cook for about a couple of minutes on a high flame to come to a boil quickly.

Step 12: Now, add ½ tsp of regular table salt, 2 tbsp of tomato sauce, 1 tsp of dark soya sauce, 1 tsp of aromat powder, and 1 tsp of white vinegar to the content and mix everything nicely. Let it cook for another 5 to 6 minutes till it changes its color.

(Pro tip: Taste before adding more of salt because you have already put 1 tsp of salt in it. Adding tomato sauce will add to the sweetness of the chutney, which will be very sour otherwise. You can add Ajinomoto in place of aromat powder but it is recommended that you do not due to the adverse health impact of an excessive amount of monosodium glutamate (MSG) found in it).

Step 13: Now, turn off the gas stove, let it cool down, and transfer it to a bowl. Your authentic, tasty, homemade momos chutney is ready to be served with hot momos.