Momo chutney is usually blended smooth, but you can keep it a little coarse for texture.

Too spicy — what do I do?

Use fewer chillies or deseed them, and add an extra tomato to mellow the heat.

Momo Chutney

Name: Momo Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 4 medium Tomatoes; 8 pieces Dry red chillies (soaked); 2 tbsp Garlic and ginger; 2 tbsp Roasted peanuts or sesame (optional, for body); 1 tbsp Salt and a little vinegar; 2 tbsp Anveshan Wood-Pressed Groundnut Oil

The fiery red dip that goes with momos — tomatoes, dry red chillies and garlic blended smooth with a tempering of Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time10 min

Cook Time15 min

Total Time25 min

Ingredients

Tomatoes
Dry red chillies (soaked)
Garlic and ginger
Roasted peanuts or sesame (optional, for body)
Salt and a little vinegar
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Momo Chutney

1
Boil or roast the tomatoes until soft; peel.
2
Blend the tomatoes with soaked red chillies, garlic, ginger and peanuts to a smooth chutney.
3
Heat the Anveshan Groundnut Oil, add the blended chutney and cook until it thickens and the oil separates.

Tips for the Best Momo Chutney

✓Cook the blended chutney down until glossy — it deepens the flavour and helps it keep.
✓Add a spoon of roasted peanuts or sesame for a thicker, richer dip.