Momos Chutney Recipe - Spicy And Tangy Dip (2024)

In my experience, the joy of biting into a steaming momo is enhanced manifold with the right chutney. As a child, I recall eagerly waiting for the street vendors near my home, not just for the momos but primarily for their tangy, spicy chutney.

However, many might not know the benefits of pairing this delicious dumpling with its indispensable sidekick.

For example, the chutney, made from tomatoes, chili, and a medley of spices, complements the momo’s subtle flavors, elevating the entire eating experience.

If you’re confused about the fuss over a simple sauce, you must taste it once with momos. The right balance of tanginess and spiciness can make all the difference.

I plan to share my family’s cherished momo chutney recipe, passed down for generations. So, if you’re looking to find ways to enhance your momo experience, this chutney might be your best bet.

What Is Momos Chutney?

Momos chutney is a spicy and tangy sauce primarily made from tomatoes, red chili peppers, and various spices. In my experience, this chutney is the perfect accompaniment to momos, a popular dumpling originating from Nepal and Tibet.

The chutney must balance heat and tang to complement the momo’s subtle filling. For example, the vibrant red hue adds color and depth of flavor.

You can adjust the chili content if you’re worried about it being too spicy. Remember to store it properly for prolonged freshness. Your best bet is to enjoy it fresh with hot momos.

History Of Momos Chutney

The precise origin of momos chutney remains elusive; however, its history is deeply intertwined with the Himalayan regions. Momos, the popular dumplings, have their roots in Tibet and Nepal.

As these dumplings migrated to neighboring regions, accompanying condiments like the chutney evolved. In my experience, momos and their chutney have become symbolic of the shared culinary heritage of the Himalayan belt.

We must credit the local communities of these regions for this delicious invention. While no single individual can be pinpointed as the inventor, the chutney is undoubtedly a collective creation, refined over generations by the diverse cultures and palates of the Himalayas.

Interesting Facts About Momos Chutney

• Momos chutney has its roots in the Himalayan regions, reflecting the culinary traditions of Nepal and Tibet.
• The chutney must retain its vibrant red color, often indicating its freshness.
• Sesame seeds might sometimes be added to enhance texture and flavor.
• Some variations plan to incorporate fermented soybean, adding a unique umami punch.
• If you’re confused by its intense red color, it primarily comes from dried red chili peppers.
• In my experience, the longer the chutney is allowed to marinate, the richer the flavors.
• Garlic, a common ingredient, adds depth and pungency.
• If you’re worried about excessive heat, adding a bit of yogurt or cream can mellow it down.
• The best bet for longer shelf life is to store it in airtight containers in the refrigerator.
• Some chefs find ways to incorporate fruits like tamarind or plum for a tangy twist.

What Are The Regional Adaptations Of This Sauce?

Momos chutney has seen various regional adaptations as it traveled across borders. In Nepal, it’s common to find a hint of sesame seeds, adding a nutty undertone. In parts of North India, yogurt or cream might be mixed in to temper the spice and add creaminess.

Bhutanese versions sometimes incorporate fermented cheese. In my experience, Sikkim and parts of Northeast India often use fermented soybeans for an umami kick. If you’re confused about the many variants, remember to appreciate the diversity.

Each adaptation must reflect the unique palate and ingredients of its region. Your best bet is to try them all for a diverse flavor experience.

What Will Make You Love This Momos Chutney?

In my experience, the ability to strike a harmonious balance between tanginess and spiciness sets this momos chutney apart. The rich, vibrant red color is appealing to the eyes and hints at the depth of flavor within.

Including garlic provides a subtle pungency, ensuring every bite is memorable. If you’re worried about the heat, the beauty of this chutney is its adaptability; you can adjust the spice level to your liking.

Enjoy it fresh to reap the most benefits from its robust taste. Furthermore, you must notice its versatility. Beyond momos, this chutney can elevate many other dishes. Your best bet is to try it; the burst of flavors might win your heart.

Ingredients List

Ingredient Tips

• Choose ripe Roma tomatoes for a rich and flavorful base.
• If you’re worried about the heat, reduce the number of dried chilies or opt for a milder variant.
• Fresh garlic is key; avoid using pre-packaged minced garlic for the best flavor.
• Sichuan peppercorns impart a unique numbing sensation; ensure they are fresh.
• Remember to freshly grind black peppercorns instead of using pre-ground pepper for a uniform taste.
• If you’re confused about salt measurements, adjust according to taste after blending the chutney.
• Cane sugar offers a subtle sweetness; however, you might substitute it with regular sugar if unavailable.
• Water quality matters. Using filtered water is your best bet.
• Store dried chilies in a cool, dark place to maintain flavor potency.
• Always plan to taste and adjust seasonings before the final serve.

What Are The Variations Of Momos Chutney Recipe?

• Creamy Version: In Northern India, some add yogurt or cream to mellow the spiciness and give a creamy texture.
• Sesame Twist: In Nepal, roasted sesame seeds are blended in for a nutty flavor.
• Fermented Kick: In parts of Sikkim and Northeast India, fermented soybeans or local fermented cheese enhance umami notes.
• Tamarind Tang: Some regions introduce tamarind pulp for a sour punch.
• Minty Freshness: Fresh mint leaves might be blended for a refreshing note.
• Green Chutney: Using green chilies and coriander leaves instead of red chilies results in a vibrant green version.
• With Fruits: Incorporating local fruits like plums can offer a sweet-tart edge.

Recipe Directions

• Preparation: Before you start, gather all the ingredients. This ensures a seamless blending process.
• Blending: In a blender or food processor, combine the tomatoes, chilies, garlic cloves, Sichuan peppercorns, black peppercorns, water, salt, and sugar. Ensure the lid is secure. Blend until the mixture is mostly smooth. If you’re confused about the consistency, aim for a texture akin to a slightly chunky sauce.
• Storage: Transfer the blended chutney to a clean jar with a tight-fitting lid. Store in the refrigerator. This chutney might last up to 10 days. You must check for any signs of spoilage before consuming after storage.
• Serving: Serve chilled or at room temperature alongside fresh momos or any other dish you choose. If the spiciness feels overpowering, dilute it with water or cream.

Scaling The Recipe

• Proportion: Keep ingredient ratios consistent. For example, if doubling, use 6 Roma tomatoes and 2 ounces of chilies.
• Blending: When increasing quantities, blend in batches to avoid overcrowding the blender.
• Taste Test: You must taste the chutney after scaling. Sometimes, ingredients like salt and sugar might need fine-tuning.
• Storage: If you’re increasing the batch, plan to use multiple containers for storage.
• Reduction: When reducing, be precise. Half of ½ teaspoon is ¼ teaspoon.
• Consistency: If you’re worried about the chutney’s thickness after scaling, adjust with water.

Can This Sauce Be Used As A Marinade, Dipping Sauce, Or Dressing For Salads?

• Marinade: The spicy and tangy notes of the chutney can penetrate and flavor meats, tofu, or vegetables. If you’re planning to grill, bake, or stir-fry, it can serve as an excellent marinade, infusing dishes with depth and zest.
• Dipping Sauce: It’s traditionally used as a side for momos, but it pairs well with spring rolls, samosas, chips, or grilled meats. Its rich texture and fiery taste make it a favorite dip.
• Salad Dressing: The chutney transforms into a spicy salad dressing with olive oil or vinegar. It can elevate greens, adding a punchy flavor contrast.

What Are The Best Dishes To Accompany Momos Chutney?

• Momos: This chutney naturally complements steamed and fried momos, a beloved Tibetan and Nepalese dumpling.
• Spring Rolls: The crispness of spring rolls contrasts beautifully with the spicy chutney.
• Samosas: This Indian snack becomes more delectable when dipped in Momos chutney.
• Grilled Meats: Whether chicken, pork, or beef skewers, the chutney adds a fiery touch.
• Pakoras: Indian fried fritters, whether made of vegetables or meat, taste great with this sauce.
• Noodles: Stir in the chutney with your favorite noodle dish for an extra kick.
• Rice Dishes: Spice up fried rice or pilafs by adding a dollop of the chutney.

What Are Some Classic Dishes That Feature Momos Chutney?

• Momos: Whether steamed, fried, or baked, this chutney is their most traditional accompaniment.
• Thukpa: A Himalayan noodle soup where the chutney can add a spicy kick.
• Spring Rolls: The tangy heat complements the crispy rolls.
• Samosas: This Indian snack gains an extra flavor when dipped in the chutney.
• Pakoras: Fried vegetable fritters paired with this chutney make a delightful combination.
• Sandwiches & Wraps: A dab inside elevates the taste.
• Grilled Meats: As a spicy side sauce, it complements grilled flavors.

What Are The Key Flavor Profiles And Taste Sensations That Momos Chutney Offers?

• Spiciness: Dominantly from dried chilies, it’s the first sensation that might hit your palate.
• Tanginess: Fresh tomatoes provide a bright, acidic note.
• Umami: This deep, savory taste is subtly present, especially if fermented ingredients are added.
• Sweetness: Cane sugar offers a hint, balancing out the chutney’s fieriness.
• Pungency: Garlic cloves introduce this sharp, aromatic kick.
• Warmth: Peppercorns, especially the Sichuan variety, add warmth and a unique numbing sensation.
• Saltiness: Salt not only seasons but also amplifies other flavors.

Can This Sauce Be Stored And Preserved For Future Use? What Is Its Shelf Life?

Yes, Momos chutney can be stored and preserved for future use. Once prepared, transfer the chutney to a clean, airtight jar to minimize air exposure. Store it in the refrigerator to maintain freshness.

Under these conditions, the chutney might have a shelf life of up to 10 days. However, always check for signs of spoilage, like mold or off-odors, before consuming.

If you’re worried about longer preservation, you can explore methods like adding vinegar or citric acid, which can extend its shelf life.

What Are The Substitutes For Momos Chutney?

Suppose you cannot make or find Momos chutney. In that case, several substitutes can mimic its flavors or offer a similar taste profile.

Here are some alternatives:

• Szechuan Sauce: Offers a spicy kick and umami depth akin to Momos chutney.
• Red Chili Garlic Sauce: Widely available, it combines spiciness with the pungency of garlic.
• Tamarind Chutney: Provides tanginess, though it’s sweeter and less spicy.
• Sriracha: This popular chili sauce can give the desired heat.
• Hot Tomato Salsa: Similar ingredients but with a different flavor profile.
• Harissa: A spicy North African paste with red chilies and garlic.
• Thai Sweet Chili Sauce: Offers sweetness and heat, though less tangy.

How To Adjust The Consistency Of The Sauce?

• Thinning: If the chutney is too thick, add water in small increments while blending until the desired consistency is achieved. For a creamy touch, yogurt or cream can also be used.
• Thickening: If the chutney is too watery, blend in more tomatoes or a thickening agent like roasted gram flour.
• Texture: For a chunkier chutney, pulse the ingredients instead of blending them completely smooth.
• Emulsification: If you’re worried about separation, a small amount of oil or an emulsifying agent can help bind the ingredients.
• Taste Test: Remember to taste and adjust the seasonings after altering the consistency.

Should We Serve The Sauce Cold Or Warm?

Momos chutney is traditionally served at room temperature or slightly chilled, especially when accompanying freshly steamed or fried momos. Serving it chilled can offer a refreshing contrast to hot momos.

However, there’s no strict rule. Warming it up might be preferable if you’re using the chutney in a warm dish, like drizzling it over grilled meats or adding it to a stir-fry. If you’re confused about the temperature, consider the dish you pair it with.

For cold salads or snacks, a chilled sauce can be ideal. But for warm dishes, slightly warming the chutney can enhance its flavors. The temperature must complement the dish it’s served with.

Nutritional Values

Nutritional values provide insights into a food item’s vitamins, minerals, and macronutrients. Understanding these values allows one to make informed dietary choices to maintain health and well-being.

What Are The Total Calories In Momos Chutney?

The total calories in Momos chutney depend on the exact quantities and ingredients used.

For a basic recipe that includes Roma tomatoes, dried chilies, garlic, peppercorns, salt, and sugar, a tablespoon might have approximately 5-10 calories, predominantly from the tomatoes and sugar.

However, this is a rough estimate. For precise caloric information, one must use a nutritional calculator or software, inputting the exact amounts of each ingredient in the recipe.

Dietary Restrictions Of The Momos Chutney

Momos chutney is generally versatile, but considering common dietary restrictions, here’s a breakdown:

• Vegan: Yes, the basic recipe doesn’t contain animal-derived products.
• Vegetarian: Suitable for vegetarians.
• Gluten-Free: Naturally gluten-free unless cross-contaminated.
• Nut-Free: It does not contain nuts, but check for cross-contamination if you’re worried.
• Dairy-Free: No dairy products in the basic recipe.
• Low-Calorie: Relatively low in calories when consumed in moderation.
• Low-Sodium: This can be adjusted by reducing or omitting salt.
• Low-Sugar: Limit or skip the cane sugar to reduce sugar content.

Nutrition Table

What Are The Common Mistakes While Making This Sauce?

While making Momos chutney, it’s essential to be mindful of potential pitfalls.

Common mistakes include:

• Over-blending: This can result in a chutney that’s too watery. It’s best to blend until the ingredients are well combined but retain some texture.
• Over-spicing: The chutney must have a balanced flavor. Starting with fewer chilies and then adjusting is a safer bet.
• Skipping roasting: If ingredients like peppercorns are used, roasting them beforehand can elevate the flavor. Missing this step might result in a less aromatic sauce.
• Not adjusting salt and sugar: Depending on the tomatoes’ acidity, you might need to tweak the salt and sugar amounts.
• Using unripe tomatoes: These can make the chutney excessively tangy. Aim to use ripe, juicy tomatoes.
• Improper storage: If you’re worried about shelf life, ensure the chutney is stored in a clean, airtight container in the refrigerator.
• Not tasting as you go: The best bet to achieving the right flavor profile is to taste and adjust seasonings throughout the preparation.

What Are Some Creative Uses Of Leftover Sauce?

• Marinade: Use it as a spicy for meats or tofu before grilling or baking.
• Sandwich Spread: Elevate your sandwiches or wraps by spreading a thin layer.
• Pasta Sauce Base: Mix a little olive oil and cooked pasta for a spicy twist.
• Dressing: Thin it down and drizzle over salads.
• Stir-fry: Add it to vegetable or meat stir-fries for an extra kick.
• Dip: Pair with chips, crackers, or vegetable sticks.
• Pizza Sauce: Use as a base for a spicy fusion pizza.
• Topping: Drizzle over tacos, nachos, or baked potatoes.

Special Tools & Equipment Needed

• Blender or Food Processor: Essential for blending the ingredients into a smooth paste.
• Knife and Cutting Board: For chopping tomatoes and other ingredients.
• Measuring Spoons and Cups: To ensure accurate proportions of ingredients.
• Roasting Pan or Skillet: If you plan to roast certain ingredients, like the peppercorns, to enhance their flavor.
• Airtight Container: For storing the chutney, ensuring freshness and longevity.
• Rubber Spatula: Helps in scraping out every bit of the chutney from the blender.
• Mortar and Pestle: Useful if you prefer to crush ingredients, like peppercorns, manually.
• Sieve: If you wish to attain a finer consistency or texture for the sauce.

Frequently Asked Questions

Is Momos Chutney Very Spicy?

While traditionally, the chutney has a spicy kick, its heat can be adjusted. By controlling the number of chilies or deseeding them, you can modify the spice level to your preference.

Can I Use Other Types Of Tomatoes Instead Of Roma?

Yes, you can. However, Roma tomatoes are preferred for their rich flavor and texture. If you’re using another type, you might need to adjust the seasoning to achieve the desired taste.

How Long Can I Store The Chutney?

The chutney can last up to 10 days and be stored in an airtight container in the refrigerator. It’s crucial that the container is clean to maintain freshness.

I Don’t Have Kashmiri Or Ancho Chilies. What Can I Use Instead?

Dried red chilies can be used if you’re worried about finding a substitute. However, remember that the heat and flavor profile might vary based on the type of chili used.

Can I Freeze The Chutney For Longer Storage?

Yes, you can freeze the chutney. Make sure you use a freezer-safe container. When ready to use, defrost it in the refrigerator and give it a good stir before serving.

Momos Chutney Recipe – An Unforgettable Taste Experience

5 from 1 vote

Recipe by Lana RiveraCourse: Hot Sauces

Servings

16

servings

Prep time

10

minutes

Calories

10

kcal

This Momos chutney is a vibrant blend of fresh Roma tomatoes, fiery Kashmiri chilies, and aromatic spices. Perfect as a dipping sauce, marinade, or flavor booster, its spicy and tangy profile complements a range of dishes. Quick to make, this chutney promises an unforgettable taste experience.

Ingredients

• 3 3 Fresh Roma tomatoes (large, halved)

• 1 ounce 1 Dried Kashmiri or ancho chiles (about 4 peppers), stemmed

• 5, peeled 5, Garlic cloves

• 1 teaspoon 1 Sichuan peppercorns

• ½ teaspoon ½ Black peppercorns

• ½ cup ½ Water

• 1 teaspoon 1 Salt

• 1 teaspoon 1 Cane sugar

Step-By-Step Directions

• Preparation
  Wash the 3 large Roma tomatoes and halve them.
  Remove the stems from the dried Kashmiri or ancho chilies.
  Ensure the 5 garlic cloves are peeled.
• Roasting the Spices
  In a skillet over medium heat, lightly roast the Sichuan peppercorns and black peppercorns. This should take about 2 minutes. Stir occasionally to prevent burning. Once aromatic, remove from heat.
• Blending
  Combine the halved tomatoes, stemmed chilies, peeled garlic cloves, roasted peppercorns, ½ cup water, 1 teaspoon salt, and 1 teaspoon cane sugar in a blender or food processor.
  Blend the mixture until mostly smooth, ensuring there are no large chunks. If you’re confused about the consistency, aim for a thick but pourable texture.
• Taste and Adjust
  Taste the chutney and adjust the seasoning if needed. If you desire more heat, consider adding an extra chili or two.
• Storing
  Transfer the chutney to an airtight container. Store in the refrigerator.
  The chutney is best when consumed fresh, but it can be kept in the refrigerator for up to 10 days.

Recipe Video

https://www.youtube.com/watch?v=uQUCbNpN0VY

Notes

• Adjusting Heat: The spiciness of this chutney is primarily from the Kashmiri or ancho chilies. For a milder version, reduce the number of chilies or deseed them. Conversely, for a spicier kick, add more chilies.
• Consistency: If the chutney is too thick, you can thin it out with more water. Reduce the amount of water in the initial blend for a thicker consistency.
• Roasting: The step of roasting the peppercorns is crucial. It elevates the flavor, making the chutney more aromatic. Don’t skip this step for the best results.
• Storage: The chutney must be stored in a clean, airtight container to ensure its longevity and freshness.
• Usage: This chutney is versatile. Besides being a classic accompaniment for momos, it can be used as a marinade, spread, or added to other dishes for an extra kick.