Momo Chutney

Momos are dumplings stuffed with some interesting fillings made with meat or vegetables enveloped by a thin layer of dough usually prepared with all-purpose flour. The mild yet yummy momos, to be frank, is incomplete without a fiery momo chutney.

Usually, momos are paired with a well spicy momo chutney which could sometimes cause the tear to roll out from the eyes. The heat produced is huge and yes, that makes the momo- momo chutney couple a most wanted food for years.

Eager to know how to make a healthy version of momos?

My version of momo chutney is oil-free, easy-to-make which you can make in no time. I use less spicy Kashmiri chilli variety for this chutney which gives a nice colour to the chutney yet not fiery enough to make us cry. Let us look at the easiest momo chutney recipe.

⏲ Preparation Time: 5 minutes
⏲ Cooking Time: 10 minutes
🍴 Yields: 180 g (approx)

What to Use?
  • Water - 1/2 cup
  • Shallots / small onions - 6
  • Tomato -4 to 5
  • Ginger - 1/2-inch piece
  • Garlic - 6 cloves
  • Dried Red chillies - 10 or more
  • Salt - as needed

How to Make?
  • Switch on the flame, take a saucepan and add water to it.
  • Add shallots / small onions to the saucepan.
  • Add roughly chopped ripe tomatoes to the water in the saucepan.
  • Now, add chopped ginger pieces and garlic cloves.
  • To the boiling water, add dried red chillies. Adjust red chillies to best suit your taste bud. Usually, momo chutney is fiery to gel well with the momos.

  • Cook until all the water gets evaporated, and turn off the flame.

  • Peel off the skins of blanched tomatoes. This ensures the smooth and silky momo chutney.
  • Transfer the cooled ingredients to a mixer jar.
  • Add required sea salt to the mixer jar.
  • Grind to get a fine and smooth paste consistency.
  • Yes, the colour and texture of the momo chutney are really inviting! Perfect chutney to be relished with yummy momos. 

Visual Treat:

  • As the ingredients are cooked in the water, you need not add water while grinding the chutney. Adding water may affect the right chutney consistency!
  • Roughly chopping the tomatoes ensures easier peeling off the skins after blanching them.
  • Pick Guntur chilli variety for an extra-spicy momo chutney and Kashmiri variety for a colourful, non-spicy version. I prefer to use the non-spicy version as my kid has to enjoy the taste of it.
Oil-free, Tasty and Perfect Momo Chutney!


  1. கவிதா பிருத்விFebruary 6, 2020 at 8:38 AM

    சுவை மிக அருமை


Post a Comment

It has been a lot of time & effort spent behind each recipe in innovating, experimenting, time-testing, and presenting them in an informative way. Hope you spend back a little time to leave your valuable comments here...