Spicy Momos Chutney
A fiery, tangy chutney made with red chilies, tomatoes, garlic, and a hint of vinegar, served as a classic accompaniment to steamed or fried momos. It delivers a bold, spicy kick with a slightly smoky flavor, enhancing the taste of dumplings.
Ingredients
- Dry red chilli (thick) – 200 gms
- Onion (med, roughly cut) – 1no
- Water – 1lt
- Oil – 2/3 cup + 2tbsp
- Ginger – 1½ tbsp
- Garlic – 1½ tbsp
- Vinegar – 3 tbsp
- Soya sauce – 2½ tbsp
- Salt – to taste
- Sugar – 2 tbsp
- Sesame Oil (Chinese) – 1tbsp
- Tomato Ketchup – ½ cup
Instructions
- Pull out the stems of the dried chillies and empty out the seeds. We will use only the flesh of the chillies.
- Place the chillies in a pan, add water, onion and boil it covered on low heat for 30mins or till it gets tender. Cool it slightly and add them to a grinder to grind them coarsely along with 2/3 cup of oil.
- Heat remaining 2tbsp of oil and saute chopped ginger and garlic till it starts to brown. Add the paste to it and cook it. Add vinegar, soya sauce, salt, sugar and cook till oil surfaces, approx. 10-12mins.
- Remove from heat and add sesame oil and tomato ketchup. Allow it to cool and fill up the jar and use. You can keep this chutney in fridge for up to 3weeks.
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