Quick And Easy Spicy Momos Chutney Recipe

As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, having a theme can help you with inspiration to try out new recipes! If you’ve wanted to make momos as part of a fusion theme, then this momo sauce recipe is the perfect pair to have a complete street-side experience! If you’ve wanted to more explore Indo-Chinese cooking, then you definitely must make this street-style momo chutney recipe as part of your Live to Cook one-month challenge! I list plenty of other snack ideas to pair with this chutney, so you will certainly be well on your way to trying out lots of delicious new recipes!

Be sure to watch the video to follow along with the process from start to finish of how to make this smooth and spicy chutney for momos! I’d love it if you’d subscribe to my YouTube channel if you’re not already, and don’t forget to hit the bell button so you’re notified when all of my video recipes go live! Let’s get blending!

Smooth and spicy orange-red momo chutney in a white bowl on a gray surface.

Dietary Information for Spicy Momos Chutney

This Nepali spicy momo chutney recipe is…

Spicy red momo chutney in a white bowl with chunks of ingredients visible in the smooth sauce.

Tools Needed to Make This Momo Sauce Recipe

Ingredients for the Best Spicy Momos Chutney

All ingredients and their quantities can be found by scrolling at the bottom of this post for the FULL PRINTABLE recipe card, or by pressing the “Jump to Recipe” button. You can save the recipe for later and scale the recipe based on how much spicy momo chutney you want to make so that you’ve got the perfect amount of all ingredients, no mental math required!

Ingredients for spicy momos chutney laid out including fresh tomatoes, dried red chilies, garlic, peanuts, and various condiments in bowls.

Tomatoes
Water
Dried red chillies
Cumin seeds
Garlic
Cashews: Alternatively, you can use peanuts.
Rice vinegar
Coriander seeds
Sugar
Salt

How to Make Easy Spicy Momos Chutney

Fill a saucepan halfway with water and add the tomato halves and dried red chillies.

Saucepan halfway filled with water and tomato halves simmering on stovetop for momos chutney.

Hand holding a red tomato with a fork over a saucepan of water containing tomato halves and dried red chillies.

Saucepan of simmering water with halved tomatoes and dried red chillies softening during cooking.

Cook until the tomatoes and chillies have softened and the tomato skin is starting to peel off.

Cooked tomatoes and dried red chillies in saucepan with water, being stirred with a spatula.

Saucepan with simmering water, tomato halves, and dried red chillies softening on stovetop

Saucepan with softened tomatoes and dried red chillies simmering in water for spicy momos chutney.

In the meanwhile, add the cashews, cumin seeds and coriander seeds to a pan and roast for 3-5 minutes on medium heat until fragrant and lightly browned.

Cashews, cumin seeds, and coriander seeds roasting in a pan on a stovetop.

Cashews, cumin seeds, and coriander seeds being roasted in a gray pan on a stovetop until lightly browned.

Cashews, cumin seeds, and coriander seeds toasting in a gray non-stick pan on medium heat.

Transfer the roasted cashews, cumin seeds and coriander seeds to a food processor or high powered blender, along with the tomatoes and red chillies. Don't add any water.

Blender filled with roasted cashews, seeds, tomatoes, and red chillies ready to blend into chutney.

Blending roasted cashews, cumin seeds, coriander seeds, tomatoes, and red chillies in a food processor for spicy momos chutney.

Add garlic cloves, sugar, salt and rice vinegar. Blend until smooth, alternatively you can blend until the texture is coarse.

Ingredients for spicy momos chutney in a blender: red chillies, tomatoes, garlic cloves, and sliced almonds.

Ingredients for spicy momos chutney blended in a food processor, showing tomatoes, red chilies, cashews, and spices.

Spicy red chutney blending in a food processor, showing smooth brown-red mixture with visible ingredients.

Taste and adjust for seasoning.

Serve at room temperature or slightly warmed with momos.

Tips for Perfect Spicy Momos Chutney

Boil the red chillies and tomatoes until the tomatoes are softened and the tomato skin starts to peel off. This will allow the tomatoes to release flavor, become sweeter and give a bright red color to the chutney.
Instead of cashew nuts, you can also use peanuts or almonds soaked in water and with their skin peeled. The nuts helps add richness to the chutney and give a smooth creamy texture.
The coriander and cumin seeds are optional, they add a ton of fragrance and a unique flavor to the chutney. Try experiment with and without the whole spices and let me know which version you prefer.
The chutney tastes the best when it is not chilled in the fridge. Before serving, warm slightly or let it come up to room temperature and enjoy pairing it with your favorite variety of momos.

How Can I Make the Chutney Less Spicy?▼

Yes, you definitely can adjust the heat! All you need to do is add less garlic and less Kashmiri red chilies.

Do I Have to Add Sugar to the Chutney?▼

Yes, sugar is definitely a mandatory ingredient in our spicy momo chutney recipe! This is because you need to balance out the spiciness from the chilies and garlic! To be honest, if you don’t balance out the spiciness, all you will taste is heat, and the flavours will be overpowered. A bit of sugar will certainly go a long way!

Serving Suggestions for Momos Chutney

As the name suggests, this chutney is most commonly served with momos! I’ll be serving this with my Chicken Momos recipe, and it’s also amazing with vegetarian momos of course! However, there’s no need to limit serving this delicious chutney with momos! There are plenty of other dishes you can use your chutney for dipping!

Breads: Rotis or parathas, or even stuffed parathas like Aloo Paratha, Paneer Paratha, Broccoli-Cheese Paratha, Gobhi Paratha, or Chicken Keema Paratha.
Snacks: Mushroom Puff Patty, Paneer Jalfrezi Samoas, Indo-Chinese Chicken Lollipops, Air Fryer Aloo Chaat, Aloo Cutlets.
Rice: Plain Basmati Rice, Jeera Rice, Pudina-Dhanya (Mint-Cilantro) Pulao, Turmeric Rice, Vegetable Pulao.

How to Store Chutney for Momos▼

It’s very easy to store your momo sauce! Simply transfer the chutney into a mason jar or an airtight container. Due to the garlic in the chutney, I would not recommend you keep it in the fridge for longer than 5 days. If you can’t finish your chutney within that time, then you can most certainly freeze the momo chutney! It will last about 4 months in the freezer. Ensure to thaw it in the fridge overnight before using.

Spicy momo chutney in a white bowl, showing a smooth, vibrant orange-red sauce texture.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra