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Momos Chutney
Momos chutney, a spicy red sauce made with dry red chillies, garlic and tomatoes, is a must have dipping sauce for Veg Momos. This hot and spicy sauce/chutney is also known as Tomato Chilli Garlic Sauce and has little watery consistency. This Momos Chutney Recipe explains entire cooking process with step by step photos and also provides tips on how to give it a thicker consistency using almonds or corn flour (read the tips given below in Tips and Serving Ideas section).
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 servings
Ingredients:
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
Directions:
  1. Pour 2 cups water in a deep pot/pan and heat it over medium flame. Add dry red chilli and tomatoes in it.
  2. Let them boil for 7-8 minutes or until the red chillis turn soft and skin of tomatoes start to peel off.
  3. Turn off the flame and drain excess water by transferring them to a large sieve. Transfer them to a plate.
  4. Let them cool down until easy to handle. Peel the tomatoes and discard the skin. Cut the tomatoes into halves.
  5. Transfer tomatoes and dry red chilli to a small jar of a grinder. Add 1 teaspoon sugar.
  6. Add 2 small garlic cloves, 1/4 teaspoon black pepper powder and salt.
  7. Add 1 teaspoon vinegar.
  8. Grind to a smooth puree. Don’t add water while grinding.
  9. 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.
Tips and Variations:
  • 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).
Taste:   Spicy
Serving Ideas:  Serve momos chutney with steamed of fried veg momos. It can also be served with veg spring rolls or pakoda.

Recipe printed from : https://foodviva.com

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