Preparation
10
minutes
Cooking
25
minutes
Introduction
Momo or dumpling is one of the favorite chinese dishes for many people. I have tried momos at various places, some places serve very authentic ones while others are ok ok. But the dip that they give along with it is very spicy. And that was common everywhere. So, I thought I would try something at home. My experiment was so successful and everyone liked it including kids. It is little spicier than other dishes I make, but yet this goes perfect with homemade hot momos. Also, I tried to make it healthy by keeping tomato skin in it and Byadagi chili gives it perfect color and flavor while not making it unbearably spicy.
What You Need
- Dried red [Byadagi chillies]( https://www.amazon.in/Amazon-Brand-Vedaka-Bydagi-Chilli/dp/B07BXG14V3?tag=priyankadatar-21) - 3 to 4
- Medium tomatoes - 3
- Cooking oil - 1 tablespoon
- Finely chopped garlic - ¼ teaspoon
- Finely chopped ginger - ¼ teaspoon
- Sugar - 1 tablespoon
- Salt to taste
How to Make It
01
In a pot, take 1 cup of water and boil the chillies.
02
Add large pieces of tomatoes to the pot.
03
Cover and boil for 5-7 minutes.
04
The tomato skins should come off easily.
05
Once cooled, blend this mixture into a smooth paste.
06
In a small pan, heat oil and add finely chopped ginger and garlic. Sauté for 2-3 minutes.
07
Add the tomato and chilli paste, along with salt and sugar.
08
Stir continuously and cook for 5-7 minutes.
09
Your spicy and tangy red chutney is ready to be served with momos.
Pro Tips
You may increase the number of chilies if you like spicy chutney.
You can keep it in refridgerator and it can last up to 3-4 days.
This chutney also serves the purpose of ketchup. It is healthy and lacks any preservatives.
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