My favorite to pair this with is Paneer Momos!
This is a vegetarian recipe, as are all recipes on my blog.
While momos are a traditional dish in Nepal, it has become known as a popular street food in India.
This is a street style momo chutney recipe or momo sauce that is:
➜Easy to make, like most chutneys or dips! – three steps
➜Flavorful with simple ingredients such as tomatoes and garlic
➜Tasty and spicy flavor (but can be adjusted to your preference of heat)
➜Vegan, vegetarian, and gluten-free
They taste great with Paneer Momos
Momo chutney is a popular condiment in South Asian cuisine, especially in Nepal, Tibet, Bhutan, and parts of India.
It is typically served as a dipping sauce alongside momos, which are steamed or fried dumplings filled with meat or vegetables.
Momo chutney is known for its spicy, tangy, and flavorful profile. It is often made using ingredients like tomatoes, red chili peppers, garlic, ginger, and various spices.
The exact recipe can vary by region and personal preference,
Tips on Momo Chutney Ingredients
Dried Red Chilies – Traditionally, dried Sichuan chillies are used. If you do not have them on hand use dry red chillies, they work great.
Tomatoes – I use canned crushed tomatoes to reduce the cooking time, concentration of flavor, and consistency.
If you do not have crushed tomatoes on hand, you can replace with two small-medium cut tomatoes.
Ensure they are cooked down and remove the skin if you would like a smoother chutney. You may want to add a little lemon juice for additional tang. Taste and adjust.
Onions: I have used spring onions but you can substitute them with the type of onion you have at home.
Keep it simple!
Lemon juice – I use lemon juice which is added at the end of the process.
There is no vinegar needed for this momo chutney.
Soy sauce – As momos, are known as an Indian – Chinese street food I have used soy sauce to give some depth of flavor.
Sugar – The tangy flavors are balanced by a small quantity of sugar.
I’ve used canned crushed tomatoes for convenience and concentration of flavor. If you prefer you can use ripe tomatoes.
It will likely need a little more acidity with fresh tomatoes. Add a little lemon juice.
If the skin of tomatoes interferes with texture, you can run the sauce through a sieve after you blend into a smooth sauce.
Making The Chutney
This is a very easy process:
Saute ginger, garlic, onions and red chillies in oil.
Mix in crushed tomatoes and spices and cook.
Blend to form smooth paste. Pair with your favorite momos recipe.
Spice level can be adjusted according to your preference. An easy way to increase the heat a little for a spicy momos chutney is to add dried red chili flakes or black pepper.
This flavorful dipping sauce also goes great with:
- vegetable momos
- tandoori momos
- spring rolls
- potato wedges
There are several main types of momo chutney:
Tomato-based Momo Chutney: This is a classic and widely enjoyed chutney made from tomatoes, red chilies, garlic, and other spices. It offers a balanced blend of tanginess and spiciness that complements the flavors of momos.
Sesame Momo Chutney: This chutney is made with toasted sesame seeds, red chilies, garlic, and often includes a touch of oil. It has a nutty flavor and a slightly thicker consistency, adding a unique element to the momo dipping experience.
Peanut Momo Chutney: Ground peanuts, red chilies, garlic, and spices come together to create a creamy and nutty chutney that pairs well with both steamed and fried momos.
Garlic Momo Chutney: Roasted or fried garlic is combined with red chilies and other spices to make a strong and aromatic chutney that enhances the overall flavor profile of momos.
Have you tried this momos sauce? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!
Momo Chutney Recipe
- small pan
- ¾ cup crushed tomatoes (canned) 2 medium tomatoes (fresh)
- 1 tsp oil
- 4-5 dried red chillies Use sichuan if available, that is traditional. Remove seeds if want less spicy.
- 1 tsp garlic crushed
- 1 tsp ginger finely shredded
- 2 tsp spring onion greens, chopped (about 1.5 stalks)
- ¼ tsp salt
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp lemon juice
- Heat pan on stove on medium- high. Add oil to pan, once heated add garlic and ginger. Cook and mix 1 minute. Add onions cook another minute.
- Add dried red chilies and mix to coat.
- Add crushed tomatoes, salt, sugar and soy sauce. Mix and let cook 3-4 minutes until it thickens. Turn off gas, add lemon juice and mix.
- Let cool and blend into a smooth chutney.