Knockyoursocksoff Momo Chutney
Recipe Introduction
Quick Hook
Ever find yourself craving that perfect Momo Chutney Recipe | Momo , the one that dances on your tongue? I know I have! This recipe nails that street food zing.
It is also known as the Momo Sauce Recipe that will leave you wanting more.
Brief Overview
This fiery red chutney recipe originates from the Himalayas. It's an easy recipe with a prep time of 15 minutes and a cook time of 20 minutes .
This homemade momo sauce makes about 1 cup. This is enough for 4-6 servings.
Main Benefits
This Momos Chutney Recipe packs a flavorful punch. Plus, it uses simple ingredients. It's perfect for those Veg Momos nights.
Or anytime you want a spicy kick! This easy momo dipping sauce will become a staple.
Ready to make this amazing sauce? Let's dive in to the ingredients you will need. Oh my gosh I can't wait to share this spicy momo chutney recipe with you!
What You Need: The Secret Ingredients
This Tibetan Momo Chutney uses simple ingredients, but the flavors are amazing. I tweaked this recipe over time, you know? It's my go-to for Momos Recipe night.
Here's what you will need: vegetable oil, red onion, garlic, ginger, dried red chilies, Sichuan peppercorns (optional), ripe tomatoes, water, soy sauce, rice vinegar, sugar, salt, fresh cilantro leaves, ground black pepper, and red pepper flakes.
I once forgot the rice vinegar. The Momo Red Sauce Recipe just wasn't the same!
Let's gather these bits and bobs and get this show on the road! You'll need about 15 minutes to prep your spices and veg. Remember, fresh ingredients give the best flavor!
Alright, let's dive into the ingredients and gear you'll need for this Momos Chutney Recipe | Momo . Trust me, this isn't rocket science.
It's more like a chilled Sunday afternoon in the kitchen.
Ingredients & Equipment for the Best Momo Red Sauce
Honestly, this Momo Sauce Recipe is all about simple ingredients singing in harmony. You know? Like the Spice Girls, but for your taste buds.
Main Ingredients
Here's what you'll need. Remember, freshness is key!
- Vegetable oil: 1 tablespoon
- Red onion: 1 medium , roughly chopped (that's about 1 cup or 150g )
- Garlic: 4 cloves , roughly chopped
- Ginger: 1 inch piece, peeled and roughly chopped (about 1 tablespoon or 15g )
- Dried red chilies: 2-3 (around 5-7g ). Adjust based on your spice tolerance. I once added 5. Oh my gosh, never again!
- Sichuan peppercorns (optional): 1 teaspoon (about 2g ). They give it that zing!
- Ripe tomatoes: 1 pound (450g) , roughly chopped. Canned diced tomatoes are fine too, don't stress.
- Water: 1/4 cup (60ml)
- Soy sauce: 1 tablespoon . Get a decent one.
- Rice vinegar (or white vinegar): 1 tablespoon
- Sugar: 1/2 teaspoon
- Salt: 1/4 teaspoon (or to taste)
- Fresh cilantro: For garnish, optional
- Ground black pepper: 1/4 teaspoon
- Red pepper flakes (optional): 1/2 teaspoon
Look for bright red, firm tomatoes. Avoid any that are bruised or too soft. Quality tomatoes are the secret ingredient of every great Red Chutney Recipe !
Seasoning Notes: Level up your Momo Dipping Sauce
The right spice combo is what makes this chutney pop. We're aiming for that perfect balance of heat, tang, and savory depth.
| Essential spice combinations | Chilies + ginger + garlic. |
|---|---|
| Flavor enhancers and aromatics | Sichuan peppercorns (trust me!). |
| Quick substitution options | Red pepper flakes for dried chilies. |
Or, swap rice vinegar with white vinegar. It will be fine, honestly.
Equipment Needed
We're keeping it simple here.
- Blender or food processor. Crucial!
- Medium saucepan
- Measuring cups and spoons
- Knife and cutting board
A food processor is fantastic, but a blender does the trick. Don't buy new stuff just for this!
Alright, that's it for ingredients and equipment. Easy peasy, right? Now, let's get cooking this Spicy Momo Chutney !
Knock Your-Socks Off Momo Chutney: Recreate the Street Food Sensation! (AKA Momo Red Sauce )
Honestly, who doesn't love a good Momos Chutney Recipe | Momo ? But getting that proper street flavour at home? It's a mission! I've messed this up more times than I'd like to admit.
Too bland, too watery, not enough oomph . But trust me, I've cracked the code. This recipe is it. Get ready for Homemade Momo Sauce that'll make your taste buds sing!
Prep Steps to Easy Momo Chutney
First things first: the mise en place . Basically, get your act together before you start. Chop the red onion, garlic, and ginger.
Get those dried chilies ready. It saves you a massive headache later. I always peel my garlic first, hate those papery bits.
For time saving, you could roughly chop the tomatoes the night before and keep them covered in the fridge. Safety wise, mind your fingers when chopping those chilies! Maybe wear gloves if you're a bit of a wimp.
step-by-step to Momo Sauce Recipe
- Heat 1 tablespoon of vegetable oil in a saucepan over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté for around 5 minutes until softened and fragrant.
- Chuck in the dried red chilies (2-3, depending on how brave you are!) and 1 teaspoon of Sichuan peppercorns. Cook for 30 seconds , stirring, until fragrant. Don't burn 'em!
- Add the chopped tomatoes and 1/4 cup of water. Simmer for 10- 15 minutes until the tomatoes are soft.
- Blend the tomato mixture. Be careful, hot liquids spit! Make sure you leave the lid open a tiny bit.
- Pour the blended sauce back into the saucepan. Add soy sauce ( 1 tablespoon ), rice vinegar ( 1 tablespoon ), sugar ( 1/2 teaspoon ), and salt ( 1/4 teaspoon ).
- Simmer for 5 minutes .
- Taste and adjust. More salt? More sugar? You do you! Garnish with coriander, and done!
Pro Tips for Spicy Momo Chutney
Here's a little secret. Start with fewer chilies. You can always add more, but you can't take it away! Also, simmer, simmer, simmer! It makes a world of difference.
And one mistake I always did at the start: not venting the blender. Blended tomato everywhere. NOT fun. The Tibetan Momo Chutney can be made a day or two in advance, keeps in the fridge, no problem.
Get your momos ready, this is going to be good!
Alright, let's dive into some extra bits about this Momos Chutney Recipe | Momo . It's not just about the cookin', it's about making it your own !
Recipe Notes: Tweak It 'Til You Make It!
Serving Suggestions: Make It Look Insta Worthy
Right, so you've got this killer Momo Sauce Recipe , now what? Honestly, presentation matters, innit? Think vibrant! A swirl of the red chutney recipe on a white plate, those juicy momos nestled alongside, maybe a sprinkle of extra cilantro.
Ooh-la-la! It is perfect with veg momos . Fancy a bevvie? A cold lager or even a sparkling water with a lime wedge cuts through the spice perfectly.
And for sides, consider a light cucumber salad to balance out the richness.
Storage Tips: Keep That Flavor Fresh!
You've made a huge batch of Spicy Momo Chutney . Sorted! Now, keeping it fresh is key. Once cooled, whack it into an airtight container.
It'll happily sit in the fridge for up to a week. Want to freeze it? Go for it! Portion it into ice cube trays for easy use later.
Just thaw it overnight in the fridge and give it a good stir before serving. It does mean you have easy momo chutney whenever you want.
When reheating the Tibetan Momo Chutney , just a gentle simmer on the stove or a quick zap in the microwave.
Variations: Your Chutney, Your Rules
Fancy a change-up? Ditch the sugar for a squeeze of honey if you like it sweet. If you're watching the calories, you can reduce the amount of oil.
Honestly, no one will notice the difference. Seasonal swaps? In the summer, try using fresh, ripe tomatoes. In the winter? Canned tomatoes work just as well.
Want a homemade momo sauce with less kick? Halve the amount of chilies.
Nutrition Basics: Goodness in Every Bite
This Momo Dipping Sauce ain't just tasty, it's got some good stuff in it too! Tomatoes are packed with vitamins, and chilies give you a kick of antioxidants.
It does have some fat and sugar, but honestly, in moderation, it's all good.
So there you have it! Everything you need to make this Momos Chutney Recipe | Momo your own. Get in the kitchen, have a laugh, and most importantly, enjoy!
Frequently Asked Questions
Help! My Momos Chutney is too spicy! What can I do?
Right, don't panic! First, try adding a touch more sugar (a teaspoon at a time) to balance the heat. A squeeze of lemon or lime juice can also cut through the spice. If it's still too much, stir in a tablespoon of plain yogurt or even a dollop of cream cheese to mellow it out like a culinary "Keep Calm and Carry On!"
Can I make this Momos Chutney Recipe | Momo ahead of time, like the day before a big get-together?
Absolutely! In fact, making it ahead of time is a great idea. The flavors actually meld and deepen overnight, making it even more delicious. Just store it in an airtight container in the fridge and it will happily keep for up to a week. Think of it like marinating - the longer it sits, the better it gets!
I don't have Sichuan peppercorns. Is the Momos Chutney Recipe | Momo still worth making?
Crikey, yes! While the Sichuan peppercorns add a lovely, tingly sensation, the chutney will still be delicious without them. They’re not essential, more of a nice-to-have. Just skip them and focus on getting the other flavors spot on. You could also add a pinch of white pepper for a bit of complexity.
My chutney is too thick or too thin. How can I fix the consistency?
If it's too thick, simply add a tablespoon of water at a time while simmering until you reach your desired consistency. If it's too thin, simmer it for a few more minutes to allow some of the liquid to evaporate. The aim is to achieve a saucy, dippable texture.
Think gravy you don’t want it setting like jelly, nor do you want it water thin.
Is there a way to make a less spicy version of this momo chutney recipe?
Definitely! The easiest way is to reduce the number of dried red chilies you use. Start with just one or two, and taste as you go. You can also remove the seeds and membranes from the chilies before adding them, as that's where most of the heat is concentrated.
Remember, you can always add more spice later, but you can't easily take it away.
Can I freeze momo chutney?
Yes, you can absolutely freeze momo chutney! Portion it into freezer safe containers or bags, leaving a little room for expansion. It can be frozen for up to 2-3 months. When ready to use, thaw it in the refrigerator overnight. The texture might change slightly after freezing, but the flavor will still be great.
Give it a good stir before serving. Perfect for batch cooking, innit?
Knockyoursocksoff Momo Chutney
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 50 calories |
|---|---|
| Fat | 3g |
| Fiber | 1g |
