Chutney for momos

Preparation info

  • Difficulty


  • Makes

    1 x 250 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Plenty of countries claim the momo, but it seems these delicious little dumplings originated in Tibet, and everyone has a special chutney for them. I really like the tomato base in this version, which is similar to the one I enjoyed while trekking in Nepal.


  • 2 tablespoons rice bran oil
  • 2 tomatoes, finely chopped
  • 2 red bird’s eye chillies, chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • ½ teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon salt


Heat a small heavy-based saucepan over medium heat. Add the rice bran oil and once hot, add the tomato and lightly cook for 5–7 minutes, until it starts to soften.

Stir in the remaining ingredients and gently cook for 3–5 minutes, or until fragrant.

Allow to cool slightly, then transfer to a food processor and blend until smooth, adding a little water if the chutney is too thick.

Check the seasoning and serve hot, or spoon into a sterilised jar, seal and refrigerate. This chutney will keep in the fridge for up to 1 week.