Nepal Momo Chutney Recipe: When exploring the vibrant flavors of Nepal, one dish stands out: the delectable momo. This dumpling is often served with a delicious chutney that adds a perfect kick to each bite.
In this blog post, we will share our favorite Nepalese momo chutney recipe that is simple to make and incredibly flavorful.
As we journeyed through Nepal, we tasted many variations of this sauce, each one unique and delicious. After experimenting in our kitchen, we’ve created a recipe that captures the essence of those authentic flavors.
With ingredients like tomatoes, garlic, and spices, this chutney enhances the momo experience, making it a must-try for any food lover.
Join us as we guide you through the steps to create this delicious chutney. It’s easy enough for beginners yet satisfying for seasoned cooks.
Let’s dive into this culinary adventure together!
About Us
We are John and Laurel Rodgers, an American couple passionate about exploring global cuisines. Our travels take us to various countries, where we collect authentic recipes from local restaurants and cooking classes.
By sharing these recipes, we aim to bring the flavors of the world into your kitchen. We believe that cooking is a way to connect cultures and create memorable experiences.
Our love for food drives us to learn and discover. We focus on traditional dishes, ensuring that each recipe reflects its roots and heritage. Join us as we share our culinary adventures and the recipes that we cherish.
Why You’ll Love This Nepal Momo Chutney Recipe
We believe this Nepal Momo Chutney brings a burst of flavor that perfectly complements the momos. Its spicy and tangy taste enhances the overall dining experience.
Fresh Ingredients
Using fresh tomatoes and garlic offers a vibrant flavor. The addition of red chilies adds just the right amount of heat. This combination makes every bite delightful.
Easy to Make
This chutney is simple to prepare. With just a few ingredients, you can whip it up in no time. The steps are straightforward, making it accessible for everyone.
Versatile Pairing
It pairs wonderfully with different types of momos—be it chicken, vegetable, or mutton. This chutney can also work with other snacks or as a dipping sauce.
Customizable Heat
You can easily adjust the spice level to suit your taste. Whether you prefer it mild or fiery, this recipe allows for personal adjustments.
Perfect for Sharing
This chutney is a fantastic addition to gatherings. It’s sure to impress friends and family, making it a great dish to share during meals.
With its rich flavors and simplicity, we love how this chutney can elevate any meal.
What Makes This Nepal Momo Chutney Recipe Special
This Nepal Momo Chutney stands out for its vibrant flavors and unique ingredients. We love how it perfectly complements steamed dumplings, making every bite a delicious experience.
Key Ingredients:
- Tomatoes: Provide a fresh base with natural sweetness.
- Garlic: Adds depth and a savory kick.
- Dry Red Chilies: Contribute heat and distinctive flavor.
- Onions: Offer a slight crunch and sweetness.
The combination of these ingredients creates a fiery, flavorful sauce that pairs well with momos.
We appreciate that this chutney can be made in various ways. Some recipes include ginger for added warmth, while others suggest spices like cumin and sugar to balance the heat. This flexibility allows everyone to customize the recipe to their taste.
Another interesting aspect is its origin. Traditional Nepali momos are often enjoyed with this chutney, making it a staple in Nepali cuisine. The recipe also reflects the cooking traditions of the region, showcasing local ingredients.
Using simple cooking techniques, we can easily make this chutney at home. All it takes is frying the ingredients and blending them to achieve a smooth consistency.
Cooking Equipment Needed
To make Nepal Momo Chutney, we need some basic kitchen tools. Here’s what we recommend:
- Food Processor: This is essential for blending ingredients smoothly. If you don’t have one, a sharp knife will work too, but it will take longer.
- Steamer: We can use a bamboo steamer or a metal one. It helps cook the momos evenly and keeps them moist.
- Mixing Bowl: A good-sized bowl is needed for combining ingredients.
- Measuring Cups and Spoons: Accurate measurements will help us get the flavors just right.
- Cutting Board: This will protect our counters and make chopping easier.
- Knife: A sharp knife helps with cutting vegetables and garlic quickly.
- Serving Dish: Once the chutney and momos are ready, we’ll need a nice dish to serve them in.
Having these tools will make our cooking process smoother. Preparing for a delicious Nepal Momo experience is both fun and rewarding!
Cooking Instructions
To make delicious Momo Chutney, we’ll follow a few simple steps. Here’s what you need to do:
Steps
- Rinse the Tomatoes
Wash the tomatoes in cold water a few times to remove any dirt. - Boil the Tomatoes
In a pot, bring water to a boil. Add the tomatoes and let them cook for 5-7 minutes. - Remove the Skin
Once boiled, take the tomatoes out and let them cool. Peel the skin off gently. - Blend Ingredients
In a blender, combine the peeled tomatoes, green chilies, garlic, and salt. Blend until smooth. - Adjust Seasoning
Taste the chutney and add salt or lemon juice as needed. - Serve
Transfer the chutney to a bowl. It pairs perfectly with our momos.
This tasty chutney is simple and quick to make, enhancing the flavor of our momos. Enjoy!
Cooking Tips
When making Nepali momo chutney, a few tips can help improve the flavors and texture.
- Select Fresh Ingredients: Use ripe tomatoes and fresh garlic for the best taste. Quality ingredients make a big difference.
- Adjust Spice Levels: Use Thai red chilies for heat. Start with one or two to find the right balance for your taste.
- Cooking Technique: Boil tomatoes until the skin starts to peel. This makes it easier to blend into a smooth sauce.
- Blending: After boiling, blend the tomatoes and garlic until smooth. Add a little water to reach the desired consistency.
- Taste as You Go: It’s important to taste your chutney. Add salt, sugar, or more chilies if needed to balance the flavors.
- Storage: Store any leftover chutney in an airtight container in the fridge. Enjoy it within a week for the best taste.
Ingredients For the Nepal Momo Chutney Recipe:
Tomatoes
Red Chilies
Garlic
Sichuan Pepper
Black Peppercorns
Sugar
Salt
Water
Cooking Instructions For the Nepal Momo Chutney Recipe:
Prep/strong>
Start by rinsing the tomatoes thoroughly in water a couple of times. Break the dry red chilies into pieces and remove the seeds, then rinse them as well.
Next, heat 3 cups of water in a pan and bring it to a boil. Once the water reaches a boil, add the tomatoes and dry red chilies. Let the tomatoes cook on medium heat, uncovered, for 8 to 9 minutes. After the tomatoes have softened, carefully drain the water using a strainer and allow the tomatoes and chilies to cool at room temperature.
Making the Chutney
Once the tomatoes have cooled down, slice off the top eye part of each tomato and peel off their skins. Roughly chop or crush the tomatoes and place them into a blender jar, including any juices. Alternatively, you can crush the tomatoes with your hands before adding them to the blender.
Add the red chilies, chopped garlic, black peppercorns, and Sichuan pepper into the blender. Season with sugar and salt to taste. Without adding any water, blend the mixture until smooth and fine. If you prefer a finer texture, you can strain the chutney.
Transfer the chutney to a bowl and serve with veg momos or any momo recipe. You can also refrigerate the chutney, and it will stay fresh for 1 to 2 days. This spicy chutney also pairs well with pakoras, fritters, or patties.
FAQ For the Nepal Momo Chutney Recipe
Question: What is the Nepal Momo Chutney recipe?
A: The Nepal Momo Chutney recipe is a spicy and flavorful dipping sauce served with Nepali momos. It is made using ingredients such as tomatoes, garlic, sesame seeds, chilies, and spices, blended into a smooth or chunky consistency to complement the dumplings.
Question: What ingredients are used in the Nepal Momo Chutney recipe?
A: The Nepal Momo Chutney recipe typically includes tomatoes, dried or fresh chilies, garlic, ginger, sesame seeds, cumin, coriander, salt, and a bit of oil. Some variations also add soy sauce or Sichuan pepper for extra depth.
Question: How do you make the Nepal Momo Chutney recipe?
A: To make the Nepal Momo Chutney recipe, roast tomatoes and chilies until soft, then blend them with garlic, ginger, sesame seeds, and spices. Cook the mixture briefly to enhance the flavors before serving it as a dipping sauce for momos.
Question: Can the Nepal Momo Chutney recipe be made in advance?
A: Yes, the Nepal Momo Chutney recipe can be made in advance. Store it in an airtight container in the refrigerator for up to a week. Reheat or serve at room temperature when ready to use.
Question: Is the Nepal Momo Chutney recipe spicy?
A: The Nepal Momo Chutney recipe can be spicy, depending on the number of chilies used. You can adjust the heat level by reducing or increasing the chilies or adding a bit of sugar to balance the spice.
Nepal Momo Chutney Recipe
Ingredients
- 2 Tomatoes medium to large
- 4 Red Chilies dry halved and seeds removed
- 1 tsp Garlic chopped
- 1 Sichuan Pepper optional
- ¼ tsp Black Peppercorns
- ½ tsp Sugar add as required
- ¼ tsp Salt as required
- 3 cups Water – for cooking tomatoes
Instructions
Prep
- Start by rinsing the tomatoes thoroughly in water a couple of times. Break the dry red chilies into pieces and remove the seeds, then rinse them as well.
- Next, heat 3 cups of water in a pan and bring it to a boil. Once the water reaches a boil, add the tomatoes and dry red chilies. Let the tomatoes cook on medium heat, uncovered, for 8 to 9 minutes. After the tomatoes have softened, carefully drain the water using a strainer and allow the tomatoes and chilies to cool at room temperature.
Making the Chutney
- Once the tomatoes have cooled down, slice off the top eye part of each tomato and peel off their skins. Roughly chop or crush the tomatoes and place them into a blender jar, including any juices. Alternatively, you can crush the tomatoes with your hands before adding them to the blender.
- Add the red chilies, chopped garlic, black peppercorns, and Sichuan pepper into the blender. Season with sugar and salt to taste. Without adding any water, blend the mixture until smooth and fine. If you prefer a finer texture, you can strain the chutney.
- Transfer the chutney to a bowl and serve with veg momos or any momo recipe. You can also refrigerate the chutney, and it will stay fresh for 1 to 2 days. This spicy chutney also pairs well with pakoras, fritters, or patties.
1 comment
Nepal Momo Chutney Recipe**
This chutney had the perfect mix of heat, tanginess, and smokiness! The tomatoes blended into a smooth, thick sauce, while the garlic and chili added a punch of flavor. I served it with fresh momos, and everyone kept asking for extra chutney—it was that good!