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.
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.
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