Momos chutney or red chilli dipping sauce served with momos is incredibly flavorful and easy to make. Ever since I posted the veg momos recipe, I have been flooded with requests to post momos chutney recipe. There are many variations based on the region it is made like Nepali chutney, Tibetan momos sauce or an Indian Chinese style momos sauce. Over the years, I have tasted a variety of dipping sauces that are served with momos both in high-end restaurants as well as street hawkers.
Each time, the momos chutney that I tasted differed in flavor and texture. Some of the dipping sauces were either very spicy or overly salty or too sour. Usually, the momos chutney that is served in Indian Chinese joints is spicy with a reddish hue and a texture that is neither too thin nor too thick. If we dunk or dip the momo in the dipping sauce, the smooth sauce sticks to the momo.
Ingredients
Tomato – 1
Garlic 8 cloves
Red chilies 3-4, tear, de-seed and soak in 1/2 cup warm water for 15-20 mins
Soy sauce 1/4 tsp (optional)
Vinegar 1 tbsp
Sugar 1 tsp
Oil – 1 1/2 tbsps
Salt to taste
Method
* Bring 1 1/2 cups of water to a boil, place the tomato in the hot water and cook for 6 mins on high heat. Drain the red chilies from the water and add it to the boiling water. Cook on high for 3 mins. Turn off the heat. Drain water and cool the tomato and red chilies.
* Heat 1/2 tbsp oil in a pan, add the garlic cloves and saute for a min. Turn off heat and set aside.
* Once the tomato and red chilies reach room temperature, peel the tomato and discard the skin. Blend the peeled tomato along with red chilis, roasted garlic, sugar, vinegar, soy sauce, and salt to a smooth paste. Add 1/3 cup water for a smooth flowing consistency.
* Heat a tbsp of oil in a pan, add the ground paste and cook on medium heat for 4 mins stirring constantly so that it does not burn. Turn off heat and remove to a serving bowl.