If you have ever had Nepali Momo, or dumplings, you know they are not the same without that spicy, tasty, and aromatic chutney that comes with them. Locally known as Momo Achar or Tomato-Sesame Chutney, this sauce combines roasted tomatoes, sesame seeds, garlic, and chilies to create a delightful blend of heat, tang, and nuttiness.
Whether you are making Momo at home or want to try a new sauce, here is a simple recipe for the perfect Nepali Momo chutney.
Ingredients:
- 2 large ripe tomatoes
- 1 tablespoon sesame seeds
- 4–6 dried red chilies (adjust based on heat preference)
- 3–4 cloves of garlic
- 1 teaspoon ginger
- 1 tablespoon oil (mustard or vegetable oil)
- Salt to taste
- 1 tablespoon lemon juice or vinegar
- Fresh coriander (optional, for garnish)
Instructions:
Step 1: Roast the Tomatoes
Roast the tomatoes over an open flame, in a pan, or bake them until the skin blisters and the flesh becomes soft. Peel off the skin once cooled.
Step 2: Toast the Seeds
Dry roast the sesame seeds and mustard seeds in a pan over low heat until they start to pop and become fragrant. Be careful not to burn them.
Step 3: Soften the Chilies
Boil or soak the dried red chilies in hot water for 5–10 minutes until they soften. This helps in blending and reduces harsh bitterness.
Step 4: Sauté the Garlic
In a pan, add a tablespoon of oil and lightly fry the garlic and ginger until golden.
Step 5: Blend Everything
In a blender or mortar and pestle, add:
- Roasted tomatoes
- Toasted sesame and mustard seeds
- Softened red chilies
- Fried garlic and ginger
- Salt and lemon juice
Blend to a slightly coarse texture. Add a tablespoon or two of water if needed to achieve the right consistency.
Step 6: Taste and Adjust
Taste the chutney and adjust the salt, spice, or acidity. You can also drizzle a little more oil for a richer flavour.
Nepali Momo chutney is more than a dipping sauce. It is a bold, cultural burst of flavour that enhances any dish. Try making it at home and bring a bit of the Himalayas to your kitchen!
