Momo chutney recipe aka Momos red dipping sauce recipe

By  Moumita Paul

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.

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

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

After 10 mins boiling turn off the heat. Strain it & make it cool down. Peel the tomatoes & chopped it down.

Peeled tomatoes

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

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 this puree until the water almost goes off and this sauce got a thick consistency.

Get A Thick Sauce

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

Enjoy this chutney with veg, non veg, fried or baked any momos or dumplings.


Thank you

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