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Spicy and tangy chilli garlic momos sauce served in a condiment dish alongside freshly steamed momos
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Momos Chutney Recipe – Spicy Chilli Garlic Sauce

How to make spicy street shop style chilli garlic momos chutney without tomato – easy 15-minute dipping sauce recipe!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 4 servings
Author: Chitra

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.
    Soaking dried red chillies in a bowl of warm water with fresh peeled garlic cloves for momos chutney
  • 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!
    Smoothly blended fiery red momo chutney dipping sauce ready to be served

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.