Momo Chutney (Hot & Spicy Momo Sauce / Dumpling Sauce)

The bright red or orange hot and Spicy chutney is served as a condiment along with Steamed or fried Momos (Nepal-style Dumplings).

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Momo Chutney (Hot & Spicy Momo Sauce / Dumpling Sauce)

® This is a RAS signature Recipe©

♦Prep time: 5 min ♦Cook time: 10 min ♦Soaking Time: 30 min ♦Yield: 250 ml.

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EAT AND TELL!!! Let us know if you tried– Momo Chutney (Hot & Spicy Momo Sauce / Dumpling Sauce)

Momo Chutney (Hot & Spicy Momo Sauce / Dumpling Sauce)

Author: Shana Shameer

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 45 mins

Description

Momo Chutney is the fiery, essential companion to Himalayan dumplings, providing the sharp, vibrant contrast needed to cut through the mild flavors of steamed or fried momos. This signature red sauce is typically made by blending rehydrated dried red chilies with tomatoes, pungent garlic, and ginger. Depending on the regional style, it may include a touch of vinegar for tang or the tongue-numbing zing of Szechuan peppercorns (timur).

Ingredients:

Servings

• 6 dried Red chillies (milder , shrivelled variety prefered)
• 3 fresh,mild and long Red chillies
• 1 fresh,mild and long Green chilli
• 5-6 cloves Garlic (about 20 gms)
• ¹⁄₃ cup Vinegar
• 3 Tbsp Sugar
• ¹⁄₂ Tbsp Salt (or to taste)
• 1 Tomato (optional)

Instructions

Video ON

1. Add water to a saucepan and bring to heat.
2. Add the dried chillies and boil for 5 minutes.
3. Switch off the heat and add the fresh chillies.
4. Cover and set aside for 30 minutes.
5. Discard the water and add all the chillies(dried and fresh) to a small processor.
6. Add garlic, sugar, salt, and vinegar. (Adding 1 chopped tomato is optional).
7. Grind this mixture well and return to the saucepan.
8. Rinse out the processor/blender with 1/2 cup of water and add this to the saucepan also.
9. Boil till thickened.
10. Serve hot or at room temperature with steamed or fried momos or similar dumplings.

Note

• If you like a runnier consistency, add more water and add 1/2 cup of cornstarch-water slurry to thicken it to a sauce.
• The fresh red and green chillies I have used are the milder Thai or Malaysian Variety. You can see below the Longer, milder green chilli compared in size to the hot, small green chillies.

• 
• Dried Red chillies I used, are the long , slender shrivelled up type, which tende to be milder than the deep red and shiny dry chillies.

Key Ingredients: Dried and Fresh Chillies. Vinegar, Sugar, Salt.

Keywords: Momo chutney, spicy dumpling sauce, red chili chutney, Nepalese momo sauce, Tibetan dipping sauce, chili garlic dip, Himalayan condiments, spicy tomato sauce, street food sauce, Recipes are Simple