Easy Spicy Momos Chutney
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The perfect chutney that will complement the delicious Indo-Chinese momos can be made in a matter of minutes with a handful of ingredients! This Red Chili Momo Chutney is loaded with tomato goodness and packs in the heat from Kashmiri red chilies!
Momos are one of the most popular street-food items in India! They’re an Indo-Chinese fusion snack, originating from Nepal, that are little bundles of delight! Momos are typically served with a hot and spicy chilli and tomato-based chutney, which is what we’ll be making today! Momos were one of my favourite snacks growing up, and that creamy red chutney packed with heat was totally iconic! It’s super fast and easy to make, and you’ll love the smooth and creamy texture of it!
As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, having a theme can help you with inspiration to try out new recipes! If you’ve wanted to make momos as part of a fusion theme, then this spicy momo chutney is the perfect pair to have a complete street-side experience! If you’ve wanted to more explore Indo-Chinese cooking, then you definitely must make this momo chutney recipe as part of your Live to Cook one-month challenge! I list plenty of other snack ideas to pair with this chutney, so you will certainly be well on your way to trying out lots of delicious new recipes!
Be sure to watch the video at the bottom of this post to follow along with the process from start to finish of how to make this smooth and spicy chutney for momos! I’d love it if you’d subscribe to my YouTube channel if you’re not already, and don’t forget to hit the bell button so you’re notified when all of my video recipes go live! Let’s get blending!
Tools Needed to Make Spicy Momos Chutney
Ingredients for The Best Momos Chutney
All ingredients and their quantities can be found by scrolling at the bottom of this post for the FULL PRINTABLE recipe card, or by pressing the “Jump to Recipe” button. You can save the recipe for later and scale the recipe based on how much spicy momo chutney you want to make so that you’ve got the perfect amount of all ingredients, no mental math required!
Tomatoes
Water
Garlic
Cashews: Alternatively, you can use peanuts.
How to Make Easy Chutney for Momos
Fill a saucepan halfway with water and add the tomato halves and dried red chillies.
Cook until the tomatoes and chillies have softened and the tomato skin is starting peeling off.
In the meanwhile, add the cashews, cumin seeds and coriander seeds to a pan and roast for 3-5 minutes on medium heat until fragrant and lightly browned.
Transfer the roasted cashews, cumin seeds and coriander seeds to a food processor or high powered blender, along with the tomatoes and red chillies.
Don't add any water.
Add garlic cloves. sugar, salt and rice vinegar. Blend until smooth, alternatively you can blend until the texture is coarse.
Taste and adjust for seasoning.
Serve at room temperature or slightly warmed with momos.
Tips For Perfect Momos Chutney
Boil the red chilies and tomatoes until the tomatoes are softened and the tomato skin starts to peel off. This will allow the tomatoes to release cook, become sweeter and give a bright red colour to the chutney.
Instead of cashew nuts, you can also use peanuts or almonds soaked in water and with their skin peeled. The nuts helps add richness to the chutney and give a smooth creamy texture.
The coriander and cumin seeds are optional, they add a ton of fragrance and a unique flavour to the chutney. Try experiment with and without the whole spices and let me know which version you prefer.
The chutney tastes the best when it is not chilled in the fridge. Before serving, warm slightly or let it come up to room temperature and enjoy pairing it with your favour variety of momos.
How Can I Make the Chutney Less Spicy?
Yes, you definitely can adjust the heat! All you need to do is add less garlic and less Kashmiri red chilies.
Do I Have to Add Sugar to the Chutney?
Yes, sugar is definitely a mandatory ingredient in our Spicy Momos Chutney recipe! This is because you need to balance out the spiciness from the chilies and garlic! To be honest, if you don’t balance out the spiciness, all you will taste is heat, and the flavours will be overpowered. A bit of sugar will certainly go a long way!
Serving Suggestions for Momos Chutney
As the name suggests, this chutney is most commonly served with momos! I’ll be serving this with my Chicken Momos recipe (coming soon!), and it’s also amazing with vegetarian momos of course! However, there’s no need to limit serving this delicious chutney with momos! There are plenty of other dishes you can use your chutney for dipping!
Breads: Rotis or parathas, or even stuffed parathas like Aloo Paratha, Paneer Paratha, Broccoli-Cheese Paratha, Gobhi Paratha, or Chicken Keema Paratha.
Snacks: Mushroom Puff Patty, Paneer Jalfrezi Samoas, Indo-Chinese Chicken Lollipops, Air Fryer Aloo Chaat, Aloo Cutlets.
Rice: Plain Basmati Rice, Jeera Rice, Pudina-Dhanya (Mint-Cilantro) Pulao, Turmeric Rice, Vegetable Pulao.
How to Store Chutney for Momos
It’s very easy to store your Spicy Momos Chutney! Simply transfer the chutney into a mason jar or an airtight container. Due to the garlic in the chutney, I would not recommend you keep it in the fridge for longer than 5 days. If you can’t finish your chutney within that time, then you can most certainly freeze the momo chutney! It will last about 4 months in the freezer. Ensure to thaw it in the fridge overnight before using.
Watch How to Make Easy Spicy Momos chutney Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Spicy Momo Chutney
Ingredients
- 4 tomatoes, halved
- 20-24 Kashmiri dried red chillies
- 5-8 cashews
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 6-8 cloves of garlic
- 2 tsp rice vinegar
- 1-2 tsp sugar
- salt to taste
Instructions
- Fill a saucepan halfway with water and add the tomato halves and dried red chillies. Cook until the tomatoes and chillies have softened and the tomato skin is starting peeling off.
- In the meanwhile, add the cashews, cumin seeds and coriander seeds to a pan and roast for 3-5 minutes on medium heat until fragrant and lightly browned.
- Transfer the roasted cashews, cumin seeds and coriander seeds to a food processor or high powered blender, along with the tomatoes and red chillies. Don't add any water. Add garlic cloves. sugar, salt and rice vinegar. Blend until smooth, alternatively you can blend until the texture is coarse.
- Taste and adjust for seasoning. Serve at room temperature or slightly warmed with momos.
Nutrition Facts
Calories
201Fat (grams)
3 gSat. Fat (grams)
0 gCarbs (grams)
41 gFiber (grams)
7 gNet carbs
34 gSugar (grams)
24 gProtein (grams)
9 gSodium (milligrams)
105 mgCholesterol (grams)
0 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
