Momo Chutney (Hot & Spicy Momo Sauce / Dumpling Sauce)
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The bright red or orange hot and Spicy chutney that is served as a condiment along with Steamed or fried Momos (Nepal style Dumplings).
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♦Prep time: 5 min ♦Cook time: 10 min ♦Resting Time: 30 min ♦Yield: 250 ml
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Dried red chillies (milder , shrivelled variety prefered) | 6 | |
| Fresh, mild and Long Red Chillies | 3 | |
| Fresh, mild and Long Green Chilli | 1 | |
| Garlic | 20 gms (about 5-6 cloves) | |
| Distilled White Vinegar | 1/3 cup | |
| Sugar | 3 Tbsp | |
| Salt | 1/2 Tbsp (or to taste) | |
| Tomato (Optional) | 1 |
Method:
- Add water to a saucepan and bring to heat.
- Add the dried chillies and boil for 5 minutes.
- Switch off heat and add in the fresh chillies.
- Cover and set aside for 30 minutes.
- Discard the water and add all the chillies(dried and fresh) to a small processor.
- Add garlic, sugar, salt and vinegar. (Adding 1 chopped tomatoe is optional).
- Grind this mixture well and return to the saucepan.
- Rinse out the processor/blender with 1/2 cup of water and add this to the saucepan also.
- Boil till thickened.
- Serve hot or at room temperature with steamed or fried momos or similar dumplings.
Momo Chutney (Hot & Spicy Momo Sauce / Dumpling Sauce)
Notes:
- 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.
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Dried red chilli
Key Ingredients: Dried and Fresh Chillies. Vinegar, Sugar, Salt.
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