Momos Chutney Recipe (Momo Sauce)
Tarla Dalal
• Updated : Jan 23, 2026
Momos Chutney is a spicy and tangy dip that perfectly complements steamed or fried momos. Made with red chillies, garlic, ginger, and tomatoes, this chutney delivers a bold and refreshing flavour. The ingredients are blended into a smooth paste and lightly cooked with vinegar and salt to enhance the taste and shelf life. This street-style chutney is known for its fiery kick and bright red colour. You can adjust the spice level according to preference and even add a little lemon juice for extra tang. Serve it fresh for the best taste experience.
Table of Content
About Momos Chutney
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Ingredients
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Methods
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How to blanch tomatoes and chillies
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How to make momos chutney
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FAQs
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Related Momos Chutney Recipe
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Tips for Momos Chutney Recipe
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Nutrient values
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momos chutney recipe | momo sauce | momos red chutney | with 29 amazing images.
momos chutney, the perfect companion to those delicious steamed momos, is a flavorful and fiery condiment. Learn how to make momos chutney recipe | momo sauce | momos red chutney |
momos red chutney is traditionally made with tomatoes, red chillies, garlic and herbs, it offers a burst of tangy, spicy goodness with every dip. momos sauce or momos chutney recipe which is sweet, sour, fiery and taste absolutely delicious with a plate of hot momos.
The bright red hue of this momos chutney depends on the variety of red chilies that you’re going to use. You can adjust the spice level by adding more or fewer chilies, but this chutney definitely adds a kick to the momos and take it to another level. Momos are packed with a lot of flavors but at the same time lack some heat so this combination is a match made in heaven.
This versatile icy goodness with every dip. is not only great with momos but also makes a fantastic dip for any snack. You can also add this chutney in your Chinese noodles, to give some extra spiciness.
pro tips to make momos chutney: 1. Adjust the heat to your preference. Use milder Kashmiri chilies and remove the seeds for a less fiery chutney. 2. For a richer depth of flavor, incorporate a teaspoon of soy sauce.3. Avoid adding water while grinding. The tomatoes and other ingredients will release enough moisture for a smooth consistency.
Enjoy momos chutney recipe | momo sauce | momos red chutney | with detailed step by step photos.
Momos Chutney recipe - How to make Momos Chutney
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
17 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
27 Mins
Makes
12 tablespoons
Ingredients
Momos Chutney
- 4 medium sized tomato
- 8 to 10 whole dry Kashmiri red chilli
- 10 to 12 garlic (lehsun) cloves
- 1/2 tbsp cornflour
- 2 tsp oil
- 2 tsp finely chopped garlic (lehsun)
- 2 tsp ginger (adrak) paste
- 1 tsp vinegar
- 1 tsp sugar
- salt and to taste
Method
For momos chutney
- To make momos chutney recipe, in a small bowl, add cornflour and ¼ cup of water and whisk well. Keep aside.
- Take enough water in a saucepan, add the tomatoes, dry red chillies and boil on a medium flame for 10 to 12 minutes.
- Drain well, roughly chop the tomatoes and blend till smooth along with garlic cloves. No water to be used.
- Heat the oil in a broad non-stick pan, add the garlic and ginger paste and sauté on a medium flame for 1 minute.
- Add the prepared tomato-chilli paste, cornflour- water slurry, sugar, salt, pepper and vinegar.
- Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve momos chutney with momos.
Momos Chutney recipe with step by step photos
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Boil enough water in a saucepan.
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Add the 4 medium size tomatoes.
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Add 8 to 10 whole dry kashmiri red chillies. Kashmiri chillies are known for their deep red hue, which adds a visually appealing pop of color to the chutney.
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Boil on a medium flame for 10 to 12 minutes.
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Drain well.
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Put the boiled tomato and chillies in a mixer jar.
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Add 10 to 12 garlic (lehsun) cloves. Garlic brings a sharp, savory bite that complements the heat of the chilies in the chutney. This creates a more complex and balanced spiciness.
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Blend till smooth. No water to be used.
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In a small bowl, add ½ tbsp cornflour. By adding a cornstarch slurry (a mixture of cornstarch and water), you can achieve a smooth and silky consistency in the chutney.
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Add ¼ cup of water.
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Whisk well. Keep aside.
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Heat 2 tsp oil in a broad non-stick pan.
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Add 2 tsp finely chopped garlic (lehsun). Finely chopped garlic distributes evenly throughout the chutney, ensuring every bite gets a bit of that garlicky goodness.
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Add 2 tsp ginger paste.Ginger can help balance the sweetness of tomatoes or sugar in the chutney, creating a more harmonious taste profile.
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Sauté on a medium flame for 1 minute.
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Add the prepared paste.
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Add prepared cornflour slurry.
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Add 1 tsp sugar. The primary function of sugar is to balance the spiciness of the chilies and the tanginess of tomatoes and vinegar. A small amount of sugar rounds out the flavor profile, making the chutney more enjoyable.
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Add salt to taste and 1/2 tsp black pepper.
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Add 1 tsp vinegar. Vinegar's acidic nature brings a sharp, tangy flavor to the chutney. This tanginess complements the richness of the tomatoes and cuts through the heat from the chilies, creating a more balanced flavor profile.
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Mix well and cook on a medium flame for 2 to 3 minutes.
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Serve momos red chutney with momos.
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- What is momos chutney?
Momos chutney is a tangy-spicy red sauce made to accompany steamed momos or other snacks. It’s often fiery, sour, and slightly sweet. - What are the main ingredients in this momos chutney?
The key ingredients include tomatoes, whole dry Kashmiri red chillies, garlic cloves, cornflour, ginger paste, sugar, vinegar, salt, and pepper. - How long does it take to make this chutney?
Total preparation and cooking time is about 27 minutes (10 minutes prep + 17 minutes cooking). - How do you cook the tomatoes and chillies?
Boil the tomatoes and dry red chillies in water for about 10–12 minutes until softened. - Can I adjust the spice level?
Yes use milder chillies or remove chilli seeds to make it less spicy. - Do I need to add water while grinding the chutney?
No the boiled tomatoes and chillies release enough moisture for smooth grinding, so adding extra water isn’t necessary. - What is the purpose of cornflour in this chutney?
Cornflour (mixed with water) helps thicken the chutney and gives it a smooth, consistent texture. - Can this chutney be used with other dishes?
Yes besides momos, it can also be used as a dip for snacks or added to noodles for extra heat and flavour. - Is vinegar necessary in the recipe?
Vinegar adds a tangy flavor that balances the spice and sweetness, but you can adjust or omit it based on taste. - What are some pro tips for this chutney?
Adjust heat to your preference, try adding a teaspoon of soy sauce for richer flavour, and avoid adding water while blending.
If you liked this Momos Chutney Recipe then also check out other recipes like:
1. Adjust the Spice Level to Your Taste
If you prefer a milder chutney, use Kashmiri red chillies and remove the seeds before boiling them this reduces heat but keeps the rich red color.
2. Don’t Add Water While Grinding
Avoid adding extra water when blending the boiled tomatoes and chillies they release enough moisture on their own, resulting in a smooth, naturally thick chutney.
3. Add a Touch of Soy Sauce for Depth
For a richer, more savory depth of flavor, stir in about 1 teaspoon of soy sauce when cooking the chutney. This gives it an umami boost that pairs well with momos.
4. Balance Hot and Tangy Flavors
The recipe already uses vinegar and sugar make sure to taste and adjust these to balance heat with tanginess and a hint of sweetness. Too much sugar can make it overly sweet; too little vinegar can make it flat.
5. Use Fresh Garlic and Ginger
Freshly chopped garlic and ginger (not powdered forms) will give you a brighter, fresher flavor and aroma in the chutney essential for that classic momo-dip experience.
6. Cook on Medium Heat
When sautéing the paste and spices, keep the heat at medium this helps develop flavors without burning the garlic or overcooking the chutney.
7. Serve Fresh for Best Taste
This chutney tastes best when served fresh and slightly warm or at room temperature alongside hot momos the flavors are more vibrant and lively.
Nutrient values (Abbrv)per plate
| Energy | 19 Calories |
| Protein | 0.4 g |
| Carbohydrates | 2.3 g |
| Fiber | 0.6 g |
| Fat | 0.9 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Click here to view Calories for Momos Chutney
The Nutrient info is complete
Chhotu mumar
Oct. 24, 2015, 4:49 p.m.
