Name: Momos Chutney Recipe – Spicy Chilli Garlic Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 12 nos Garlic cloves (approx. 30g / 1 oz) (peeled (small cloves)); 4 to 6 nos Dried red chillies (approx. 10g / 0.35 oz); 1 to 2 tbsp White vinegar (approx. 15–30 ml / 0.5–1 fl oz) ((adjust to taste)); 1/2 tsp Sugar (approx. 2.5g); Salt (as needed (approx. 1/2 tsp)); 1/2 cup Warm water (approx. 120 ml / 4 fl oz) ((for soaking red chillies))

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Spicy Momos Chutney (Street Style Chilli Garlic Sauce) is a fiery, tangy, and intensely flavorful dipping sauce made with dried red chillies, fresh garlic, vinegar, and a touch of sugar. Ready in just 15 minutes without any tomatoes, this authentic street-style dipping sauce is the ultimate accompaniment to hot steamed veg or chicken momos, spring rolls, and dim sums!

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Street style spicy red chilli garlic momos chutney dipping sauce served in a white bowl

This recipe was requested by a reader. She had specifically told me to post street shop style momos chutney. Recently I ate Veg momos in a famous momos shop near Banashankari BDA complex to know the actual taste of this chutney / dipping sauce. Long back, I had posted a recipe for Veg momos with spicy tomato garlic chutney.

But this time I prepared momo chutney by asking my friend Megha, who is a big fan of chicken momos with dip/chutney, so she knows the recipe very well. She told me this spicy red chilli garlic chutney recipe without tomato. Yesterday I made this chutney for wheat flour momos. It tasted very close to the ones I had in the momos shop. I was completely happy with the outcome. Thanks a lot, Megha!

I couldn’t click a picture with momo as everything vanished before I could click! I will try to update this picture with momos soon. Now let’s see how to make spicy dipping sauce / chutney for momos with step by step photos.

Authentic spicy momo chutney prepared with whole dried red chillies, peeled garlic cloves, and vinegar

Quick Notes for US & Abroad Kitchens

Chilli Selection & Heat Control: Standard Indian dried red chillies (like Guntur) provide fiery authentic street heat. If cooking for kids or those sensitive to heat, substitute half or all of the chillies with Kashmiri or Byadgi dried red chillies. They impart the signature vibrant red hue with a much gentler warmth.
Vinegar Varieties: Plain distilled white vinegar works best for the sharp street vendor flavor. Apple cider vinegar or rice vinegar can also be used as mild, slightly sweeter alternatives.
Garlic Prep: Use plump fresh garlic cloves. Pre-peeled whole garlic cloves available in US grocery stores (like Trader Joe’s or Costco) save prep time and blend smoothly.
Storage & Shelf Life: Because of the natural preserving properties of vinegar and garlic with zero dairy, this sauce stays fresh refrigerated in an airtight glass jar for up to 2 weeks.

Spicy and tangy chilli garlic momos sauce served in a condiment dish alongside freshly steamed momos

Momos Chutney Recipe – Spicy Chilli Garlic Sauce

Chitra

How to make spicy street shop style chilli garlic momos chutney without tomato – easy 15-minute dipping sauce recipe!

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Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Ingredients

Main Ingredients

12 nos Garlic cloves (approx. 30g / 1 oz) peeled (small cloves)
4 to 6 nos Dried red chillies (approx. 10g / 0.35 oz) (use 6 for spicy chutney, or Kashmiri chillies for bright red color with mild heat)
1 to 2 tbsp White vinegar (approx. 15–30 ml / 0.5–1 fl oz) (adjust to taste)
½ tsp Sugar (approx. 2.5g)
Salt as needed (approx. 1/2 tsp)
½ cup Warm water (approx. 120 ml / 4 fl oz) (for soaking red chillies)

Instructions

Soak the dried red chillies in 1/2 cup warm water for 20 minutes (or soak overnight for softer blending). Peel the garlic cloves.
Drain the soaked red chillies, reserving a little soaking water. Transfer the red chillies, peeled garlic cloves, sugar, salt, and vinegar to a blender jar.
Grind to a completely smooth paste, adding a teaspoon of reserved soaking water if needed. Adjust salt and vinegar. If it is too spicy, add a few drops more vinegar or a pinch of sugar. Serve fresh with hot steamed momos!

Notes

Some people grind one tomato instead of vinegar. But I don’t think Nepali versions use tomatoes in the recipe. So it’s your choice.
Please adjust the quantity of red chillies as per your tastebuds.
Here I have used spicy red chillies. You can use byadgi chillies / kashmiri chillies for bright red color with less spicy taste.

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Frequently Asked Questions

Why is authentic momo chutney made without tomatoes?

Traditional street style Nepali and Tibetan momo chutneys rely strictly on red chillies, fresh garlic, vinegar, and salt to create a concentrated, pungent kick that cuts through the savory momo filling without diluting the texture.

How can I reduce the spice level of this chilli garlic sauce?

You can use mild Kashmiri or Byadgi red chillies instead of spicy Guntur chillies, discard the chilli seeds after soaking, or add an extra 1/2 teaspoon of sugar and a few drops of vinegar to soften the heat.

How long can I store homemade momos chutney?

Stored in a clean, airtight glass container in the refrigerator, this chilli garlic momos sauce stays fresh and flavorful for up to 2 weeks.

Can I use this momo chutney as a dipping sauce for other snacks?

Yes! This versatile spicy chilli garlic sauce pairs wonderfully with spring rolls, dim sums, samosas, wontons, and even as a spicy sandwich spread or noodle toss-in.

Enjoy this hot and spicy chilli garlic dip with momos!