Calcutta Kitchen

Recipe

Momo Chutney (মোমো চাটনি)

Smoky Momo Chutney made with charred tomatoes, garlic, ginger, green chillies and Kashmiri chilli powder for a spicy, tangy finish.

Spicy homemade Momo Chutney made with charred tomatoes, garlic, ginger and green chillies.

Recipe information

Prep time
10 min
Cook time
20 min
Total time
35 min
Servings
4
Difficulty
easy

About this recipe

This simple Momo Chutney gets its depth of flavour by charring tomatoes, garlic, ginger, green chillies and coriander stems before blending them into a smooth sauce. The blended chutney is then cooked with Kashmiri chilli powder until the raw flavours disappear and it reaches the right consistency. Tangy, spicy and slightly smoky, it is the perfect accompaniment for freshly steamed Chicken Momos.

Equipment

Atomberg Zenova Mixer Grinder

Atomberg Zenova Mixer Grinder

Powerful mixer grinder designed for grinding spices, making fresh masalas, chutneys, batters, and smooth pastes with consistent results.

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Vinod Triply Stainless Steel Frying Pan

Vinod Triply Stainless Steel Frying Pan

Triply stainless steel frying pan with excellent heat distribution, perfect for searing, shallow frying, and everyday cooking.

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Elisel Silicone Spatula Set

Elisel Silicone Spatula Set

Silicone spatula set designed for stirring, folding, scraping, and mixing without scratching non-stick cookware.

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Ingredients

  • For the Momo Chutney

Cooking method

  1. Char the Ingredients

  2. Cut each large tomato into quarters; if using smaller tomatoes, cut them in half

  3. Heat a pan and add the tomatoes

  4. Char the tomatoes well, turning them as required

  5. After the tomatoes have started charring, add the garlic cloves and roughly cut ginger

  6. Continue charring until the garlic and ginger develop some colour

  7. Add the coriander stems and green chillies

  8. Char everything together for another 1–2 minutes

  9. Remove from the pan and allow the mixture to cool

  10. Blend the Chutney

  11. Transfer the cooled charred ingredients to a mixer grinder

  12. Blend until you get a smooth sauce

  13. Cook the Chutney

  14. Heat 2 tsp oil in a pan

  15. Add 1 tsp Kashmiri red chilli powder to the oil

  16. Immediately add the blended sauce and mix well

  17. Cook until the raw smell disappears and the chutney reaches the desired consistency

  18. Finish

  19. Add salt to taste and ½ tsp sugar

  20. Add lemon juice according to taste

  21. Mix well and switch off the heat

Pro tips

  • Char the tomatoes well to develop the smoky flavour of the chutney
  • Add the garlic and ginger only after the tomatoes have started charring so they develop colour without burning
  • Add the coriander stems and green chillies towards the end as they need less cooking time
  • Let the charred ingredients cool before blending
  • Cook the blended chutney until the raw tomato flavour disappears and it reaches the desired consistency
  • Do not cook Kashmiri chilli powder in hot oil for too long as it can burn and turn bitter
  • Adjust the lemon juice at the end depending on the acidity of the tomatoes
  • The chutney will thicken slightly as it cools

Frequently asked questions

Why are the tomatoes charred?

Charring develops a deeper, slightly smoky flavour and removes some of the raw tomato taste.

Can I reduce the number of green chillies?

Yes. Adjust the green chillies according to your preferred spice level.

Why is Kashmiri chilli powder added?

Kashmiri chilli powder gives the chutney a deeper red colour and chilli flavour without making it excessively hot.

How do I know when the chutney is cooked?

Cook until the raw tomato smell disappears and the chutney reaches a smooth, slightly thick consistency.

Can I make Momo Chutney ahead of time?

Yes. Let it cool completely and store it in a clean airtight container in the refrigerator.

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