Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium red onion, roughly chopped (approx. 1 cup / 150g)
  • 4 cloves garlic, roughly chopped
  • 1 inch ginger, peeled and roughly chopped (approx. 1 tablespoon / 15g)
  • 2-3 dried red chilies (adjust to taste for heat level)
  • 1 teaspoon Sichuan peppercorns (optional)
  • 1 pound (450g) ripe tomatoes, roughly chopped
  • 1/4 cup (60ml) water
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • Fresh cilantro leaves, chopped (for garnish, optional)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

  1. Heat oil in a saucepan over medium heat. Add the onion, garlic, and ginger and sauté until softened and fragrant (about 5 minutes).
  2. Add the dried red chilies and Sichuan peppercorns (if using) to the saucepan. Cook for about 30 seconds, stirring constantly, to release their aroma.
  3. Add the chopped tomatoes and water to the saucepan. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the tomatoes have softened and broken down.
  4. Carefully transfer the tomato mixture to a blender or food processor. Blend until smooth. Important: Vent the lid while blending hot liquids!
  5. Pour the blended sauce back into the saucepan. Add the soy sauce, rice vinegar, sugar, salt, red pepper flakes and ground black pepper. Simmer over low heat for 5 minutes, allowing the flavors to meld.
  6. Taste the chutney and adjust the seasoning as needed. Add more salt, sugar, or vinegar to balance the flavors. If it's too thick, add a splash of water.
  7. Garnish with fresh cilantro (if using) and serve alongside your favorite momos.