Tomato Garlic Chutney is basically eaten with chinese momo’s and is quite spicy. I love to eat Momo’s with this hair raising chutney!
Even though it is mainly associated with Momo’s, you can enjoy it with Dosa Or Idli to spice up the meal. The red chutney that you might have seen being served along with Dosa or Idli in restaurants is made a bit differently than this Momo’s sauce and we would share it separately.
Tomato Garlic Chutney has various versions and everybody likes to make it their way. If you have any other way or any other ingredient idea that can add to its taste, do share with us and we will try and publish it with your name.
Tomato Garlic Chutney (Momo’s sauce) Recipe In Words
Yield: 2 servings
- 250 Gms Tomato
- 6-7 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 (from brand MDH) Or Kashmiri Mirch – Used to add more reddish color (Optional)
- 1 Tsp Coriander seeds (Dhania)
- 3 Green Chili
- 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
- Heat Oil in a pan on high flame for about 1 minute.
- After a minutes, 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.
- Add Coriander seeds and mix well. Now add the Tomato Puree we made earlier. Mix well again.
- Now turn the stove again on to the high flame and wait for 1 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 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 also store it in the refrigerator and consume it within 3-4 days.
- It is generally served cold with Momos.
- We have tried it with Aloo Samosa and Paratha too. It tastes awesome.