Momos chutney, also known as red chutney or tomato chilli sauce, is a spicy and flavourful dip that perfectly pairs with all types of momos. It is made with fresh, ripe tomatoes, dried red chillies, garlic and soy sauce, which gives the chutney its rich color, tangy taste and umami flavour. Making momos chutney at home is simple and much healthier since it doesn't contain any preservatives.
Momos Chutney Recipe
Chilli Sauce for Momos with step wise pictures. Super spicy and flavourful momos chutney which taste lip smacking delicious. These chutney can be had with any snacks like pakora or spring rolls too.
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Momos sauce is one of the most requested recipe on yummy tummy. But it is one of the most simplest recipe to make and it taste so delicious.
About Momos Chutney
The first time I tried momos was at Wow momos restaurant, they served hot, steamed momos with a red chutney that was chunky, tangy, spicy and slightly sweet.
Unlike regular tomato ketchup or red chilli sauce, this chutney had a unique flavour that I instantly fell in love with and it was totally addictive!
In this recipe post, I've shared two versions of momo chutney along with tips to make it spicy, tangy and mildly sweet.
It has a fresh taste and flavour that makes every momo delicious. Here's how you can make this addictive, street style momo dipping sauce at home.
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Later, I tried making this chutney at home and paired it with homemade wheat flour chicken momos. The taste turned out almost exactly like the ones from the shop. When I served it to my family, the momos and chutney got devoured in seconds.
This momo chutney is packed with bold flavours like spicy, tangy and garlicky that pairs perfectly with any type of momos like fried momos, steamed chicken momos or even with spring rolls.
The main heat of the chutney comes from the dried red chillies and you can use a mix of regular and Kashmiri red chillies to keep the chutney mildly
spiced with bright red color. The tanginess from the ripe tomatoes balances the spice level and gives the chutney a fresh, zesty flavour.
If you enjoy trying these addictive Indo Chinese dips, then check out my other recipes like tomato ketchup, green chilli sauce and red chilli sauce.
The best part of having is momos is the sauce or chutney which is served with the momos. Momos taste even better when it is had with a bowl of spicy, sweet and sour sauce to dip the momos in it.
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Ingredients
- Tomatoes : Use ripe tomatoes as they add a tangy and mildly sweet flavour to the chutney. This forms the main base of the chutney.
- Dry red chillies : Dry red chilli provides the heat, spice and vibrant red color to the dip. For a balanced flavour, use a mix of regular and kashmiri red chillies. You can use any variety of chilli like byadgi, guntur and adjust the quantity based on your spice preference.
- Garlic : Garlic adds a strong aroma that gives the chutney its bold taste.
- Salt : Salt balances the taste and enhances both the spicy and tanginess of the chutney.
- Sugar : Sugar adds mild sweetness without overpowering the other flavours and balances the heat.
- Soy sauce : Soy sauce adds a rich, umami flavour and gives the chutney its signature Indo-Chinese taste.
- Water : Water used to cook tomatoes, dry red chilli and also to blend everything into a chunky or thick chutney.
- Vinegar : it adds tangy taste to the chutney.
Step by Step Pictures
1)Take water, halved tomatoes, dry red chillies in a sauce pan.
2)Cook till tomatoes and chillies gets soft and mushed up. Take it off the heat and allow it to cool.
3)Now take this in a blender, along with garlic, soy sauce, salt, sugar and vinegar.
4)Blend till it gets into a smooth puree. You may add some water if it is too thick.
5)Serve with momos.
No Cook Momos Sauce Recipe
1)For making no cook momo sauce, you need to mix few ingredients together to make this sauce. Take tomato ketchup into a bowl.
2)Add in vinegar into the ketchup and mix well.
3)Add in crushed ginger garlic paste and soy sauce. You can add some water if the sauce is too thick.
4)Now add in sugar or honey.
7)Add in red chilli powder and red chilli flakes for spice.
8)Mix well. Taste and adjust the texture and taste of the sauce. Your no cook momo dipping sauce is ready.
Expert Tips
Bright color : Use Kashmiri red chillies if you want a vibrant color with mild heat.
Use fresh ingredients : Use fresh ripe tomatoes, garlic for the rich flavour.
Avoid over blending : Don't over blend the ingredients. Keep the chutney slightly chunky for best taste.
Storage : Store the momo chutney in an airtight container and it stays well in the refrigerator for 5 to 7 days.
Serving : Serve this momo chutney with veg momos, chicken momos, or fried momos. It also pairs wonderfully with cabbage rolls, spring rolls or noodles.
FAQ
You can use any chilli variety like guntur, byadgi or kashmiri chilli based on your spice level.
Adding too much water or over blending can make the chutney thin. To avoid this, use less water while grinding and add gradually to get the desired consistency.
Yes, you can prepare the chutney and refrigerate in an airtight container. It stays fresh for a few days and tastes great when served with momos, spring roll and other fried items.
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Momos Chutney Recipe (Momos Dipping Sauce Recipe)
Equipment
Ingredients
Momos Chutney Recipe
- 2 large Tomatoes chopped
- 5 no Dry Red Chilies
- 4 cloves Garlic peeled
- 2 teaspoon Salt to taste
- 1 tablespoon Sugar
- 1 teaspoon Soy Sauce
- 2 tablespoon Vinegar or to taste
- 1 cup Water
Instant Momos Sauce Recipe
- ¼ cup Tomato Ketchup
- 2 tablespoon Vinegar
- 2 teaspoon Ginger garlic paste
- 1 tablespoon Sugar
- Salt a pinch
- 2 teaspoon Soy Sauce
- 1 teaspoon Red Chilli powder
- 1 teaspoon Red Chilli Flakes
- Water as needed
Instructions
For Momos Chutney Sauce
- Take tomatoes, dry red chilli and water in a sauce pan and cook till tomatoes get mushy. Cool it down and take it in a blender.
- Add all other ingredients and make it into a fine puree. Serve with momos
For Instant Momos Sauce
- Mix all your ingredients. Taste and adjust seasoning. Serve with momos.
Video
Kashish Bagga
I am also made this chutney but not make tasty this is why?