Momo Chutney Sauce Recipe

Ingredients

145 grams tomatoes (2 medium to large tomatoes)

3 to 4 dry red chillies – halved (and optionally, seeds removed)

1 teaspoon chopped garlic (4 to 5 medium cloves)

1 sichuan pepper (timur) – optional

1/4 teaspoon black peppercorns

1/4 to 1/2 teaspoon sugar – as required

salt as required

3 cups of water – for cooking tomatoes

Method

Rinse the tomatoes first for a couple of times in water. Break the dry red chillies and remove the seeds. Rinse them in water.

Heat 3 cups water in a pan and let it come to a boil.

When the water comes to a boil, then add the tomatoes, dry red chilies in it. Boil the tomatoes on a medium heat.

Cook them uncovered for a total of 8 to 9 minutes.

When the tomatoes have cooked and softened, carefully drain the water using a strainer. Let the tomatoes and red chilies cool at room temperature.

When the tomatoes become warm or cool, then slice off the top eye part of the tomato. Peel the skins from the tomatoes.

Roughly chop or crush them and then add in a blender jar along with its juices. Or you can just crush them with your hands while adding in the blender jar.

Also add the red chilies along with chopped garlic, black peppercorns and sichuan pepper.

Add both sugar and salt according to taste.

Without adding water, grind or blend to a smooth and fine consistency. If you prefer you can strain the chutney to get an even more finer consistency.

Remove the momos chutney in a bowl and serve with veg momos or any momo recipe.You can even refrigerate the momo sauce and it stays good for 1 to 2 days in the fridge.

Apart from veg momos, this spicy momos chutney also goes well with any pakora or fritter or patties.