Nowadays, it’s not uncommon to see streets crowded with momo carts and hawkers in practically every region of the nation. Even though there are a ton of momos to pick from, the “momo eating spree” isn’t complete if a plate doesn’t include the delectable Momos Chutney, also known as Momo Sauce. Garlic, tomatoes, and red chilies are used in this recipe for momos chutney. is also gluten-free and vegan.
Chutney with Momos
The scorching, spicy chutney sauce known as “Momos Chutney” is eaten as a dip with momos, or Tibetan-style dumplings. Momos are a well-known street cuisine snack in India. Many types of momos are prepared, and they are typically served with this hot chutney.
I can’t compromise on having only momos and without the momo sauce or chutney, no matter where I am, even at home. Because this is a unique and fantastic blend of flavors, textures, and taste.
How to make Momos Chutney
Momos Chutney Recipe | Momo Red Sauce – Street Style
Ingredients
Method
- To begin, place a sufficient amount of water in a saucepan and include 3 tomatoes along with 10 dried red chilies.
- Simmer for 5 minutes, or until the tomato becomes tender.
- Wash the tomato and place it into the mixer jar.
- Crush 4 cloves of garlic along with 1 inch of ginger until smooth, then set it aside.
- In a frying pan, warm 2 tablespoons of oil and sauté the tomato chili mixture.
- Incorporate 1 teaspoon of salt, 2 teaspoons of tomato sauce, 2 teaspoons of vinegar, and 2 tablespoons of spring onion.
- Mix and cook until the raw flavour is gone.
- inally, serve Momo Sauce or Momos Red Chutney with Momos
