By Devi Poojari
June 9, 2024
A revered street food favourite across India, the momo chutney is a distinctly smoky-spicy condiment which enjoys a fanbase similar to the hybrid Schezwan chutney. Pair your chicken, prawn or vegetarian momos with a homemade version that surpasses the street-style version in flavour.
2 large tomatoes 4 dry red chillies 6 cloves garlic, peeled ½ teaspoon sugar 1 teaspoon black peppercorns Salt, to taste
Soak the red chillies in some warm water while you roast the tomatoes whole, over an open flame.
Char the skin until blackened on all sides and cool for a few minutes before peeling.
Add the tomatoes, garlic, soaked chillies, peppercorn and sugar to a blender before grinding to a smooth paste.
Season with salt before transferring to a saucepan to simmer for 3-4 minutes. Cool and store for up to 2 days.