Momo chutney recipe aka Momos red dipping sauce recipe
By Moumita Paul
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A Short intro
A mouth-watering spicy red-colored tomato chili garlic dip is common in every street-side momos stall. Origin in Tibet or Nepal & popular in India.
A mouth-watering spicy red-colored tomato chili garlic dip is common in every street-side momos stall. Origin in Tibet or Nepal & popular in India.
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Wash 2 tomatoes & 10 dry red chilies. Make some slits on the tomatoes. Put it in a vessel with water and boil it.
Tomatoes & chilli
Tomatoes & chilli
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While it will start boiling then add 1 tbsp of vinegar to it. Vinegar will remove the raw smell of tomatoes and retain the red color of this momo dip.
Add Vinegar
Add Vinegar
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After 10 mins boiling turn off the heat. Strain it & make it cool down. Peel the tomatoes & chopped it down.
Peeled tomatoes
Peeled tomatoes
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In a blender jar, add tomatoes, red chilies, 8 garlic cloves, a small piece of ginger, and 1/2 tsp of salt. Blend it nicely to get a smooth lump free puree.
Lump free Puree
Lump free Puree
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Heat a pan on slow-medium, add 1 tbsp oil, heat it up. Cook the puree until the water almost goes off and this sauce got a thick consistency.
Cook The Puree
Cook The Puree
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Cook this puree until the water almost goes off and this sauce got a thick consistency.
Get A Thick Sauce
Get A Thick Sauce
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Add about 1/2 cup of hot water to it. Boil it till the sauce gets little thick & creamy, turn off the flame as momo chutney is ready.
Creamy Chutney
Creamy Chutney
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Enjoy this chutney with veg, non veg, fried or baked any momos or dumplings.
Enjoy
Enjoy
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Thank you
For more recipes visit:
www.spicypunch.com
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