If you love the spicy red chutney that goes with momos, you can easily make it at home. A few simple ingredients can be used to make the same red chutney as the market-style momo chutney at home.

Momos Chutney Recipe

Many people's mouths water at the mere mention of momos. Whether steamed or fried, the spicy red chutney that accompanies them makes them even more delicious. Sometimes, even after making momos at home, they don't taste the same as the ones you'd find outside. A major reason for this could be the chutney itself. The spiciness, garlic flavor, and slight sourness of commercially available red chutney pair well with momos. If you'd like to make this chutney at home, you don't need many ingredients. With a few simple ingredients, you can prepare a thick, spicy, and tangy red chutney at home.

First of all prepare the red chillies

To make the red chutney for momos, first take dried red chilies. If you don't want the chutney to be too spicy, you can use some Kashmiri red chilies along with the hot chilies, which will enhance the color of the chutney. Wash the red chilies thoroughly and soak them in hot water for a while to soften them. After this, remove the chilies from the water and put them in a mixer. Add a little water and make a fine paste. Try not to make the paste too thin, as a slightly thicker momo chutney will enhance its taste and texture.

Garlic and spices will bring the real taste.

Now, add a few cloves of garlic, a little ginger, and salt to taste to the prepared red chili paste. A little vinegar can also be added for a slight tang. If you prefer a more commercial chutney-like flavor, you can also add a little soy sauce. Grind all these ingredients thoroughly in a mixer, ensuring the garlic and ginger are completely incorporated into the chutney. At this stage, you can taste the chutney and adjust the salt, spiciness, or sourness to your liking.

Taste will increase by tempering.

To enhance the flavor of the chutney, heat some oil in a pan. Once the oil is hot, add finely chopped garlic and sauté over low heat until lightly golden. Be careful not to over-burn the garlic, as it may taste bitter. Then, add the prepared red chili paste and mix well. Cooking the chutney over low heat for a few minutes allows the chili and garlic flavors to meld and reduces the raw aroma. If needed, add a little water to achieve the desired consistency.

Cool and serve with momos

After cooking the chutney for a few minutes, turn off the heat and let it cool to room temperature. Once cooled, it improves both its consistency and flavor. Store it in a clean, dry glass jar. Serve this red chutney with homemade steamed or fried momos. If you prefer it more spicy, you can sprinkle some chili flakes on top. This way, you can enjoy the spicy and tangy red chutney that accompanies momos at home without going out.