Momos chutney is a delicious, hot, vegan and gluten-free chutney served with Tibetan dumplings -momos. It’s a sin to serve momos without this hot chili dip. You can also enjoy it with any other dumpling or snacks.
This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases without any extra cost to you.
There are certain combinations of dishes where the side dish overshadows the main dish like momos and Tibetan momos chutney.
Momos are dumplings from Tibet and Nepal. They are very popular in many South Asian countries. In India also, it’s a very popular street snack. You can check the recipe of momos here.
These Tibetan dumplings are generally eaten with a very hot red dipping sauce made with tomatoes, garlic, and dry whole red chilies.
No matter how tasty your momos are, if the chutney is not good or you serve it without this red chili momos chutney, the dish will fail. Most of the momo lovers will agree with me on this.
I decide my favorite momos corner based on the taste of momos chutney they serve with it. If you ever try making momos at home, please don’t miss to serve this yummy Tibetan momos chutney with it.
More easy chutney recipes
3. Bengali style tomato chutney
4. Mint chutney
If you try any of my recipes then please don’t miss to share your feedback and rate the recipe in the comments section below.
You can also follow me on Facebook, Pinterest, and Instagram.
Step by step photo instructions
Momos chutney
Ingredients
- 3 tomatoes
- 8 dried red whole chilies adjust as per your taste
- 1 tbsp finely chopped garlic
- 1/2 teaspoon finely chopped ginger
- 1 teaspoon vinegar
- 1/2 teaspoon soy sauce
- Salt as per taste
- A pinch of sugar
- 1 teaspoon oil
- 1/2 cup water
Instructions
- Wash the tomatoes, red chilies and put in a pot. Add around 1/2 a cup of water. Cover and boil for around 5 minutes. Discard the water,
- Put the chilies and tomatoes in a grinder. Let them reach room temperature before grinding to make a paste.
- In a pot heat some oil. Add garlic saute till it's raw smell goes away and then add the ginger, saute for another few seconds.
- Add the tomato chili paste, vinegar, soy sauce, sugar, and salt. Mix and cook for a few minutes till the chutney starts thickening.
- Switch off the gas. Let it reach room temperature and then serve with momos or any other snack of your choice.
Notes
- Adjust the number of chilies depending upon your heat tolerance.
- You can remove the chili seeds to make it less spicy.
Nutrition
Absolutely delicious!
For years I've been trying to recreate the delicious momo chutney I loved in Nepal. This recipe does it. It's so good.
Thank you!
Hi Beth. Thanks a lot for sharing your feedback.