When you think about the food culture of North-East region in India, the first thing that comes in your mind is the Momos! These cute little dumplings, which are prepared using steaming or frying technique, have become quite popular across the metro cities in recent years.
And the reason behind their ever-growing popularity is the fact that you always get them hot and fresh in all different varieties. Also, the spicy sauce, locally known as Momos Chutney/Achar, that they serve makes a great combination for these dumplings.
Though the momos have reached to five-star restaurants, its chutney still comes under the easy-to-make category. This means that you can make this simple condiment with the ingredients available at home.
Yes, it doesn’t need any super expensive food item. Its basic ingredients – tomatoes, dry red chillies and soy sauce can be purchased from local grocery stores in all seasons.
So, are you interested in learning this recipe? I’m sure you are!
But, before we begin with the actual recipe, please do read this quick tip –
As we all know, the hot ń spicy food is not always good for our health. Thus, I would recommend you to use the chillies according to your taste.
In the following recipe, I have used Kashmiri red chillies that generally bring more color than pungency to the dish.
This small preparation is absolutely necessary for this chutney.
Soak the Dry Chillies in Water –
If you add just tomatoes in this recipe, you would not get the desired color and taste. Therefore, you will need to add the red chillies instead of other type of chillies.
For better color, I’d suggest you to soak them in water for at least 10-15 minutes. This way, the chillies will also become really soft and will not put more pressure on your grinder’s motor.
There is another way of achieving the best color for this chutney recipe. Boil them along with tomatoes! Due to this, the chillies will lose their spice content in the water, and you will have relatively less spicy sauce in the end.
How to make Momos Chutney –
Total Time – 25 minutes
Serves – 2-4 people
- Tomato – 2, medium sized
- Kashmiri Dry Red Chilli – 5-6 nos.
- Garlic – 4-5 pods
- Soy Sauce – 1/2 teaspoon
- Oil – 1 teaspoon
- Sugar – 1 teaspoon
- Water – 4 cups (for boiling)
- Salt to taste
1. Heat water in a heavy bottomed vessel.
2. Add the whole raw tomatoes in this water and let them boil on medium flame for 10 minutes.
3. When the tomatoes are nearly cooked, sieve the water and let them cool down for few minutes.
4. Now, peel them gently with the help of knife and put into a mixing jar.
5. In the same jar, add the soaked red chillies, garlic pods, soy sauce, oil, sugar and salt.
Note – Do not add too much salt, as we have already used Soy sauce in this recipe.
6. Blend all the ingredients to a fine paste. Do add some water if needed, and blend again.
Done! Your favorite Momos Chutney is now ready to eat. Serve it along with hot Momos.
This spicy Momo sauce also goes well with Indian Pakodas as well as some of the popular South-Indian breads like Appam, Dosa. If you want to serve it to kids, please ensure that it’s not very spicy. As mentioned above, you can reduce the spiciness by adding less amount of chillies and garlic pods.
Variations for Momos Chutney
Apart from serving this chutney with different cuisines, there isn’t much you can do with it. Still, here are a couple of tweaks for you –
Tomato Chutney with Tadka –
The momo chutney is so complete in itself that you may not want to give it extra twists. However, if you wish to serve it with Idli or Appe, pour the desi tadka/tempering on top of it. And, you will get a really fragrant and tasty chutney.
Note – Don’t forget to omit the Soy sauce for this recipe though. It’s not required for Indian version of tomato chutney.
Marination for Fish Fry –
If you are a sea food lover and love to experiment in your kitchen, this special chutney can help you a lot. Here’s a little trick to use it as a marinade –
- Get the chutney in a mixing bowl, and add the turmeric powder (1/2 teaspoon), black pepper powder (1/2 teaspoon, optional) & red chilli powder (1 teaspoon) in it.
- Mix it well.
- Apply this mixture on the fish and make sure it reaches to the bones. Store this marinated fish in refrigerator for 20-30 minutes.
After the time has elapsed, dust it with your favorite flour and put it on the pan for shallow or deep frying. You could also make this type of fish in Airfryer or regular ovens.
Note – Since you have used Soy sauce in the chutney recipe, skip the lime juice (which is often required for fish recipes) for this marinade.