Momos chutney: A must-have for any momo lover

Momos chutney: A must-have for any momo lover

Momos are one of the most popular street foods in Nepal. They are steamed dumplings served with momo chutney, a spicy condiment that adds a tangy and sweet flavor to the dish. Momos chutney mixes tomato sauce, vinegar, red chili powder, salt, and garlic paste. It’s easy to make at home, and you’ll be surprised at how delicious it tastes!


  • Tomato sauce – 1 cup
  • Vinegar – 2 tbsp
  • Red chili powder – 1/2 tsp (optional)
  • Salt to taste (1 tsp)
  • Garlic paste – 1 tbsp
  • Cooking oil

Tomato sauce

Tomato sauce is a must-have for any momo lover. It’s a great way to add flavor to the momos and also an excellent accompaniment with your other favorite dishes.

But don’t get me wrong: tomato sauce isn’t just for momos. You can use it on sandwiches, burgers, or even pizza toppings too!


Vinegar is the most common ingredient use to add a tangy taste to momos. It’s also use for sourness and tanginess. Vinegar has been used in Asian cuisine for thousands of years, and its versatility makes it an excellent addition to many dishes.

Red chili powder

Red chili powder is a must-have ingredient for momo chutney. It gives the chutney its spicy taste and can also be used to make other dishes as well. For instance, it can add flavor to dal or curries or put on top of paratha (a flatbread).


Salt is an important ingredient in this chutney. You should add as much salt as you feel comfortable with, but no more than two tablespoons per batch.

You can also add a few pinches of red pepper flakes to the chutney for an extra kick!

Garlic paste

Garlic paste is used to add a garlic flavor to the dish. The garlic paste is best with mashing garlic cloves with a pestle and mortar. Garlic paste you can use in many Indian dishes and Chinese dishes, as well as other foods where adding garlic can enhance the flavor.

Momo chutney is a must-have accompaniment for any momo lover.

Momos are the quintessential Nepali street food, a type of dumpling that is both delicious and easy to make.

Chutneys are often cook with fresh ingredients like coriander leaves, mint leaves, cilantro, and green chilies. They can be eaten with many different kinds of food, including momo, as it helps to bring out the flavors.

Momo chutney is a must-have accompaniment for any momo lover. It’s easy to make at home too!


Momos chutney is a must-have accompaniment for any momo lover. It’s easy to make, tastes great, and will take your momos to the next level.

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Onion pakora recipe

Crispy onion pakoda

Ingredients required
Onion – 5 -6 medium size (thinly sliced)
Ginger garlic paste – 1 tbsp
Green chillies – 3-4 nos. (chopped)
Fresh coriander leaves – 2 tbsp (chopped)
Red chilli powder- 1 tbsp
Coriander powder- 1 tbsp
Turmeric powder – ½ tsp
Ajwain (carom seeds) – 1 tsp
Amchur powder (mango powder) – 1 tsp
Garam masala (a pinch)
Lemon juice -1 tsp
Black salt a pinch
Salt to taste
Besan (gram flour) – 1 & 3/4th cup
Corn flour – ¾ cup + 1 tbsp
Oil for deep frying

How to make crispy onion pakoda
1. Add sliced onion, ginger garlic paste, green chillies, fresh coriander, red chilli powder, coriander powder, turmeric powder, ajwain, amchur powder, garam masala & lemon juice.
2. Mix It well, keep it aside, and heat oil in a Kadai for frying.
3. Add a pinch of black salt for that extra kick & salt to taste. Mix the mixture well and allow it to rest for just about 2 minutes. Do not squeeze the onion just apply the salt well. This will let us make the pakoda without adding any water.
4. Add the besan and cornflour in three batches, and mix the mixture while coating the onions with the flour.
5. The amount of addition of flour depends on the moisture content in the onions. Ensure you coat the onions and do not make a batter.
6. Dip your fingers in water, so the batter doesn’t stick while dropping it in the oil. It is not necessary to shape the pakoda. Any random shape will do, but make sure you flatten the mixture lightly and drop them in hot oil.
8. Add the bhajis, and lower the flame to medium. Once the pakodas are added, do not touch them until the outer covering is set. Otherwise, the pakoda will disintegrate in the oil. Now increase the flame and fry them slowly until crisp & golden brown.
9. Remove on an absorbent paper and serve hot and crispy onion pakoda.