As evident from its name, the Tomato Garlic Chutney is made with loads of Tomato and Garlic is added for a twist in taste.
If you are the fan of chinese style Indian made momo, you would have definitely sweat yourself while dipping that spicy red chili chatni with momos.
Even though it is mainly associated with Momos, you can enjoy it with south Indian Dosa or Idli. This is not exactly same red Chatni served with Dosa or Idli in restaurants. The one we share here is specifically for serving red chatni with veg Momos or the chicken ones but there is no reason that you can’t serve it with others.
As a matter of fact, we have served it with Paratha as well to ditch the main course sabzi. You can seriously make it a lunch deal if you just wrap the Aloo paratha with the tomato garlic chutney.
Tomato Garlic Chutney has various versions and everybody likes to make it their way. This is our tried and tested version and dedicated to Maahi’s passion for eating the Veg momos. She has tried many while she was in Delhi and particularly liked the ones sold in the Rohini’s M2K (a movie hall) complex. The vendor is a street side cart located next to the ‘Bittu tikki’ shop.
This recipe is an attempt to re-create the same spicy red chutney at home and we believe we have got quite close to it.
Tomato Garlic Chutney Momos sauce recipe In Words
|Yield:||250 Gms Tomato Garlic Chutney|
- 250 Gms Tomato
- 6 Garlic Buds
- 1/2 Tsp Fenugreek Seeds (Methi dana)
- 3″ Inch Cinnamon Stick
- 2 Tbsp Oil
- 1/2 Tsp Black Pepper
- 1/4 Tsp Roasted Cumin Powder
- 1/2 tsp Red Mustard Seeds (Rai)
- 1 Tsp Salt
- 1-1/2 Tsp Red Chili Powder
- 1 Tsp Deggi Mirch (Optional) (from brand MDH) Or Kashmiri Mirch – Used to add more reddish color
- 1 Tsp Coriander seeds (Optional) (Dhania)
- 3 Green Chili
Making Tomato Puree (Prep time – 2 minutes)
- Chop Tomatoes into small pieces and add in a grinder jar. The aim is to blend all ingredients together and make a smooth puree.
- Now add Garlic Buds, Green Chilies (their cap removed) in the same jar and grind to a smooth paste.
- We will call this ‘Tomato Puree’ and keep aside for use later.
Cooking the Chutney (Cook time – 10 minutes)
- Heat Oil in a pan on high flame for about 1 minute.
- After a minute, add Red Mustard Seeds, Fenugreek Seeds and Cinnamon. Mix well and cook for another 30 seconds. Keep the stove on high flame.
- After 30 seconds, turn the stove on low flame.
- If you are not using Coriander seeds, skip this step. Add Coriander seeds and mix well.
Many people do not like to eat raw coriander seeds and hence it is optional to add. It won’t make a big difference to the final taste.
- Now add the Tomato Puree. Mix well again. Now turn the stove again on to the high flame and wait for 1 boil. It may take 3-4 minutes to get the first boil.
- Once you see the boil, turn the stove to medium flame. Now add Salt and Red Chili Powder along with Deggi Mirch or Kashmiri Mirch.
Adding Deggi Mirch is optional and you can skip it if you do not have it. Its primary purpose in the recipe is to add the red color that we want to achieve.
We do not recommend using any food color to get the red color.
- Mix well. Let it cook for 5 minutes.
- After 5 minutes, Water in the chutney would evaporate and it would appear a bit thick.
- Now switch off the stove. Add Black Pepper and roasted Cumin Powder. Mix well.
- Tomato Garlic Chutney is ready. Let it cool down to room temperature before serving.
Storage and Serving
- You can store it in the refrigerator and consume it within 3-4 days.
- It is generally served cold with Momos.
- We have served it with Aloo Samosa and Paratha too. It tastes awesome.