Ingredients:

  • 1 pound (450g) ripe Roma tomatoes, roughly chopped
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 2-4 dried red chilies (adjust to taste), roughly chopped and seeds removed for less heat
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon asafetida (hing)
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice or vinegar (white or cider vinegar)
  • 1/2 teaspoon sugar (adjust to taste)
  • Salt to taste
  • 1/4 cup (60ml) water (or as needed to adjust consistency)
  • Fresh coriander leaves, roughly chopped, for garnish (optional)

Instructions:

  1. Roughly chop the tomatoes.
  2. Heat oil in a skillet. Add cumin seeds and asafetida (if using), followed by onion, garlic, and ginger. Sauté until the onions are translucent and fragrant.
  3. Add the dried red chilies and tomato paste, sauté for a minute. Then, add the chopped tomatoes.
  4. Add salt, and sugar. Cover and simmer until the tomatoes are softened and cooked down. Stir occasionally to prevent sticking.
  5. Let the mixture cool slightly. Transfer to a blender or food processor and blend until smooth. Add water to adjust consistency as needed.
  6. Return the chutney to the skillet. Add lemon juice or vinegar. Taste and adjust seasoning as needed.
  7. Garnish with fresh coriander, if desired. Serve warm or at room temperature with momos.