Spiciest Momo Chutney
Spiciest Momo Chutney
Ingredients
- 12 Guntur dry red chilies, for spiciness (use 6-7 if you don’t want it spicy at all)
- 6-7 byadgi red chilies, for hotness and sweetness (use 5 if using less Guntur chili)
- 7-8 Kashmir dry red chilies, for color (use 5-6 if using less Guntur)
- 2 teaspoons white sesame seeds
- 1 teaspoon cooking oil
- 1-2 onions, medium size, sliced
- 10-12 garlic cloves
- 1/2-1 inch ginger, roughly chopped
- 1 tomato, big, chopped
- salt, as needed
- 1/2 teaspoon MSG, for umami taste
- pinch sugar, for balance
- water, as needed
- 3 tablespoons cooking oil, hot
Instructions
- 1
Place the Guntur dry red chilies, byadgi red chilies, and Kashmir dry red chilies in a bowl. Pour hot water over them and let them soak for 20-30 minutes. This will soften the chilies and make them easier to blend.
⏱️ 30 min
- 2
In a dry pan, add 2 teaspoons of white sesame seeds. Dry roast them over medium heat, stirring frequently, until they turn golden brown and fragrant. Once roasted, immediately remove them from the pan to prevent burning.
⏱️ 3 min
- 3
Add 1 teaspoon of cooking oil to the same pan. Add the sliced 1-2 medium size onions and sauté over medium heat until they become translucent and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 4
Next, add 10-12 garlic cloves and 1/2-1 inch of roughly chopped ginger to the pan. Sauté briefly for about 1 minute until fragrant. Then, add 1 big chopped tomato and cook until the tomato softens and breaks down, about 3-5 minutes.
⏱️ 6 min
- 5
Transfer all the sautéed ingredients (onions, garlic, ginger, tomato), the soaked and drained red chilies (discard the soaking water), and the dry roasted sesame seeds into a blender jar.
⏱️ 2 min
- 6
Add salt as needed, 1/2 teaspoon of MSG for umami, and a pinch of sugar for balance to the blender. Add a small amount of water as required (start with 1/4 cup) to help blend the ingredients into a smooth paste.
⏱️ 1 min
- 7
Blend all the ingredients until a smooth, consistent paste is formed. Add more water, 1 tablespoon at a time, if needed to achieve the desired consistency. Once blended, pour the chutney into a serving bowl.
⏱️ 3 min
- 8
In a small pan, heat 3 tablespoons of cooking oil until it is very hot and begins to smoke. This step is crucial for the tempering (Tadka).
⏱️ 2 min
- 9
Carefully pour the hot oil directly over the prepared chutney in the bowl. The chutney will sizzle vigorously as the hot oil hits it, infusing it with flavor.
⏱️ 1 min
- 10
Stir the chutney gently to incorporate the hot oil. The spicy momo chutney is now ready to be served with your favorite momos.
Kitchen Tools
Nutrition Facts (per serving)
Spiciest Momo Chutney
- 12 Guntur dry red chilies, for spiciness (use 6-7 if you don’t want it spicy at all)
- 6-7 byadgi red chilies, for hotness and sweetness (use 5 if using less Guntur chili)
- 7-8 Kashmir dry red chilies, for color (use 5-6 if using less Guntur)
- 2 teaspoons white sesame seeds
- 1 teaspoon cooking oil
- 1-2 onions, medium size, sliced
- 10-12 garlic cloves
- 1/2-1 inch ginger, roughly chopped
- 1 tomato, big, chopped
- salt, as needed
- 1/2 teaspoon MSG, for umami taste
- pinch sugar, for balance
- water, as needed
- 3 tablespoons cooking oil, hot
Instructions
- 1
Place the Guntur dry red chilies, byadgi red chilies, and Kashmir dry red chilies in a bowl. Pour hot water over them and let them soak for 20-30 minutes. This will soften the chilies and make them easier to blend.
⏱️ 30 min - 2
In a dry pan, add 2 teaspoons of white sesame seeds. Dry roast them over medium heat, stirring frequently, until they turn golden brown and fragrant. Once roasted, immediately remove them from the pan to prevent burning.
⏱️ 3 min - 3
Add 1 teaspoon of cooking oil to the same pan. Add the sliced 1-2 medium size onions and sauté over medium heat until they become translucent and lightly browned, about 5-7 minutes.
⏱️ 7 min - 4
Next, add 10-12 garlic cloves and 1/2-1 inch of roughly chopped ginger to the pan. Sauté briefly for about 1 minute until fragrant. Then, add 1 big chopped tomato and cook until the tomato softens and breaks down, about 3-5 minutes.
⏱️ 6 min - 5
Transfer all the sautéed ingredients (onions, garlic, ginger, tomato), the soaked and drained red chilies (discard the soaking water), and the dry roasted sesame seeds into a blender jar.
⏱️ 2 min - 6
Add salt as needed, 1/2 teaspoon of MSG for umami, and a pinch of sugar for balance to the blender. Add a small amount of water as required (start with 1/4 cup) to help blend the ingredients into a smooth paste.
⏱️ 1 min - 7
Blend all the ingredients until a smooth, consistent paste is formed. Add more water, 1 tablespoon at a time, if needed to achieve the desired consistency. Once blended, pour the chutney into a serving bowl.
⏱️ 3 min - 8
In a small pan, heat 3 tablespoons of cooking oil until it is very hot and begins to smoke. This step is crucial for the tempering (Tadka).
⏱️ 2 min - 9
Carefully pour the hot oil directly over the prepared chutney in the bowl. The chutney will sizzle vigorously as the hot oil hits it, infusing it with flavor.
⏱️ 1 min - 10
Stir the chutney gently to incorporate the hot oil. The spicy momo chutney is now ready to be served with your favorite momos.