Name: Chutney for momos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 1 x 250 ml (9 fl oz/1 cup) jar
Cuisine: Indian
Ingredients: 2 red bird’s eye chillies, chopped; 1 onion, finely chopped; 2 tablespoons rice bran oil; 4 garlic cloves, chopped; 2 tomatoes, finely chopped; ½ teaspoon grated fresh ginger; 1 teaspoon curry powder; 1 teaspoon salt

Preparation info

Makes
1 x 250 ml
jar

Difficulty
Easy
Ready in
20 min

Appears in

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.

Ingredients

2 tablespoons rice bran oil
2 tomatoes, finely chopped
2 red bird’s eye chillies,

Method

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