“MAKE MARKET LIKE MOMOS CHUTNEY EASILY AT HOME.”
•Momos chutney or red chili dipping sauce served with momos is very tasty and easy to make. It is a spicy chutney made with dry red chillies, garlic and tomatoes. Chinese momos are loved by everyone, whether kids or adults. You can enjoy it with any other dumpling or snack.
•Momos are a popular street food among Nepalese and Tibetan communities in India, Nepal, Tibet as well as Bhutan.
Do you know how to make momos chutney? If not then today we are telling you how to make momos chutney.
INGREDIENTS OF MOMO CHUTNEY.
•Tomato – 1
•Garlic 8 cloves
•3 to 4 red chilies, soaked in 1/2 cup hot water for 15-20 minutes
•Soya Sauce 1/4 tsp (optional)
•Vinegar 1 tbsp
•Sugar 1 tsp
•Oil – 1 1/2 tbsp
•Salt to taste
~Device:-
•Pan/Blender
~Method:-
STEP 1: Boil Tomatoes and Red Chillies.
Bring 1/2 cup of water to a boil, put the tomatoes in the hot water and cook on high heat for 6 minutes. Remove red chilies from water and put them in boiling water. Cook on high for 3 minutes. Turn off the flame. Drain the water and cool the tomatoes and red chillies.
STEP 2: Fry the Garlic.
Heat 1/2 tbsp oil in a pan, add garlic cloves and fry for a minute. Switch off the flame and keep it aside.
STEP 3: Tomato and Red Chili Paste.
Once the tomatoes and red peppers reach room temperature, peel the tomatoes and remove the rind. Make a smooth paste by mixing peeled tomatoes with red chilies, roasted garlic, sugar, vinegar, soy sauce and salt. Add 1/3 cup water to a smooth runny consistency.
STEP 4: Cook the Paste.
Heat a tablespoon of oil in a pan, add the ground paste and cook on a medium flame for 4 minutes, while stirring continuously so that it does not burn. Switch off the flame and take it out in a serving bowl.
~Nutrition Information:-
•Calories: 28kcal
•Carbohydrates: 6g
•Protein: 1g
•Fat: 1g
•Polyunsaturated Fat: 1g
•Sodium: 918mg
•Potassium: 49mg
•Fiber: 1g
•Sugar: 4g
•Vitamin A: 40IU
•Vitamin C: 4mg
•Calcium: 11mg
•Iron: 1mg
~Tips for changing taste and texture:-
•To make chili less spicy, take out the seeds of chili.
•You can use up to 6 red chilies for a spicy chutney.
•You can add vinegar except tomatoes
•If the texture is too thin, mix a teaspoon of cornflour with some water.
•You can skip roasting the garlic and mix it in with the rest of the ingredients.
•Adding more oil makes it tastier, but it depends on how much oil you want to cook.
•Always Choose Ripe Tomatoes.
•It is necessary to soak red chilies for at least 2 hours so that a smooth mixture can be obtained.
•If you want the chutney to be more spicy, add less sugar and increase the number of dry red chilies.
~Storage tips:-
•Store the momos chutney in an air tight container and keep it in the fridge for 1 week.
•You can also freeze them.