Eager to know how to make a healthy version of momos?
See MUTTON WHEAT 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.
- 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!
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