Red Momo Chutney is a fiery, spicy, tasty condiment or sauce served as a dip with a range of momos or steamed dumplings. This fiery bright red chutney is typically served with piping hot Momos. This spicy hot chutney simply elevates the taste and experience of the momos.Momos is a Tibetan style dumplings. They are also very popular in many South Asian countries. It is often served steamed or pan-fried. In India, momos is a popular street food snack. Various veg and non-veg momos are made and served with different types of dips and chutneys. Among them, this spicy red chutney is the most preferred dip. This chutney elevates the taste and ignites the hunger to have more. This chutney is that addictive. There are certain combinations of dishes where the side dish may times outshine the main dish, like momos and red momos chutney. You can not imagine momos without this fiery red chutney. There are varieties of recipes for this chutney. The core ingredients, however, remain the same: dry whole red chillies, tomatoes and lots of garlic. The shelf life of this chutney is 1 month. You can make it beforehand and store it in a glass bottle in the refrigerator. Take out before half an hour of serving. Let it come to room temperature and, serve it with delicious piping hot momos, and enjoy!
Utensil and Tools
- Faber Hobtop
- Borosil Glass Mixing Bowl
- Prestige Omega Deluxe Granite Kadai
- Silicon Spatula
- Philips 750W Mixer Grinder
Ingredients
- 16 Dry Kashmiri chillies
- 1 small Onion
- 2 small Tomato
- 8-10 Garlic clove
- 1 tbsp Ginger , finely chopped
- 1 tbsp Garlic , minced
- 6 tbsp Oil
- 2 tsp Sugar
- 1 tsp Soy sauce
- 3 tbsp Vinegar
- 1 tsp Kashmiri chilli powder
- Salt To taste
Video
Instructions
- Cut out the stems of dry chillies. Soak it in hot water for 1 hour, or boil it for 15 minutes (cover the pan with a lid while boiling the chillies) until it becomes soft. (Note: If you don’t want spicy sauce, discard the seeds of half the chillies (discard the seeds of 8 chillies & keep 8 chillies intact).)
- Boil water in a saucepan. Add roughly chopped onion and cook until it becomes tender. Transfer the onions to a plate.
- Blanch the tomatoes in the same water. Put a cross mark on the bottom side of the tomato, then drop it in hot boiling water and cook for 3-4 minutes until the skin starts to separate from the tomatoes. Transfer to a plate and let them cool down. Peel off the skin and keep them aside.
- Add soaked red chilli, garlic cloves, onion, and tomatoes to a blender. Blend it to a coarse paste.
- Heat oil in a pan or kadhai on medium flame. Add finely chopped ginger, minced garlic and Kashmiri chilli powder. Sauté it for 1-2 minutes until the raw smell disappears.
- Now add coarse chilli paste and mix it well. Cook it on low-medium flame.
- Add the soy sauce, vinegar, sugar and salt. Mix it well.
- Cook this chutney and keep stirring until it starts releasing oil from the sides. Check the seasoning and turn off the flame. (Notes: Add tempering of Kashmiri chilli powder to the chutney to make it spicier.)
- Let it cool down completely. Store it in a glass container in the refrigerator for a longer shelf life.
- Red Momo chutney is ready to serve with piping hot momos.
Nutrition
Calories: 931kcalCarbohydrates: 40gProtein: 6gFat: 85gSaturated Fat: 6gPolyunsaturated Fat: 24gMonounsaturated Fat: 53gTrans Fat: 0.3gSodium: 395mgPotassium: 893mgFiber: 7gSugar: 20gVitamin A: 4232IUVitamin C: 43mgCalcium: 108mgIron: 2mg
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