|2 Dry Red Kashmiri Chillies (halved and seeds removed)|
|2 large Tomatoes|
|1 teaspoon Sugar|
|2 cloves of Garlic|
|1/4 teaspoon Black Pepper Powder|
|Salt to taste|
|1 teaspoon Vinegar|
- Pour 2 cups water in a deep pot/pan and heat it over medium flame. Add dry red chilli and tomatoes in it.
- Let them boil for 7-8 minutes or until the red chillis turn soft and skin of tomatoes start to peel off.
- Turn off the flame and drain excess water by transferring them to a large sieve. Transfer them to a plate.
- Let them cool down until easy to handle. Peel the tomatoes and discard the skin. Cut the tomatoes into halves.
- Transfer tomatoes and dry red chilli to a small jar of a grinder. Add 1 teaspoon sugar.
- Add 2 small garlic cloves, 1/4 teaspoon black pepper powder and salt.
- Add 1 teaspoon vinegar.
- Grind to a smooth puree. Don’t add water while grinding.
- Check for the seasoning and add more if required. Transfer the chutney to a small bowl and serve with Veg Momos. This chutney stays good for 5-7 days when stored in refrigerator.
- Increase the amount of dry red chilli to make Momos Chutney spicier.
- Reduce the amount of dry red chillies to make it less spicier. Use Kashmiri red chilli and don’t forget to remove the seeds as it helps in reducing spiciness.
- Add 2-3 almonds or 2-3 cashew nuts or 7-8 peanuts while grinding the ingredients in step 6 to make it thicker. You can also cook the chutney with 1/2 teaspoon corn flour (dissolved in 2 teaspoons water) for 4-5 minutes.
- To make this chutney for kids, reduce the amount of dry red chilli (add only 1/2 dry Kashmiri red chilli).