Momo achar is the spicy, tangy, and aromatic chutney that makes a plate of momos even better. This version uses tomatoes cooked with garlic and onions, along with a roasted spice and sesame mixture blended into a smooth, flavourful achar.

What is Momo Achar?

Momo achar is a spicy Nepali-style tomato chutney traditionally served with momos. It gets its flavour from roasted spices, sesame seeds, dried red chillies, garlic, and cooked tomatoes.

Main Ingredient of Momo Achar:

1. Tomatoes – 3 medium

2. Garlic – 5–6 cloves

3. Onion – 1 small

4. Kalonji – ½ tsp

5. Jeera – 1 tsp

6. Peppercorns – ½ tsp

7. Sesame seeds – 2 tbsp

8. Dried red chillies – 3–4

9. Turmeric – ½ tsp

10. Red chilli powder – 1 tsp

11. Salt – to taste

12. Oil – 2 tbsp

13. Coriander leaves – handful

14. Ginger – sliced, for serving

What Is So Special About Momo Achar?

The tomatoes are cooked in the same pan along with the fond left behind from cooking them. A separate roasted spice mixture adds depth and nuttiness before everything is blended together into a rich momo dipping sauce.

Quick and Easy Momo Achar:

Cook tomatoes in oil until soft, remove their skins, and cook them again with garlic, onion, and spices. Separately roast the whole spices, sesame, and dried chillies. Blend them into a paste, then add the cooled tomato mixture and coriander and blend again.

How to make Momo Achar

1. Heat oil in a pan and add the tomatoes.

2. Cook until the tomatoes become soft.

3. Remove the tomatoes and peel off their skins.

4. In the same pan, add garlic, onion, salt, turmeric, and red chilli powder.

5. Add the peeled tomatoes and cook until the mixture becomes jammy.

6. In a separate pan, roast kalonji, jeera, peppercorns, sesame seeds, and dried red chillies.

7. Allow the roasted mixture to cool completely.

8. Blend the roasted spices into a fine paste.

9. Add the cooled tomato mixture and coriander leaves to the same blender jar.

10. Blend until smooth.

11. Serve with momos and sliced ginger.

Expert Tips

1. Cook the tomatoes until completely soft before removing the skins.

2. Roast the spices gently so they become aromatic without burning.

3. Cool the roasted spices before blending for a smoother paste.

4. Cook the tomato mixture until jammy for a deeper flavour.

Recipe Card

Momo Achar

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Category

Condiment

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

100

Momo achar is the spicy, tangy, and aromatic chutney that makes a plate of momos even better. This version uses tomatoes cooked with garlic and onions, along with a roasted spice and sesame mixture blended into a smooth, flavourful achar.     T...

Author:

Varsha saxena

Ingredients

• Tomatoes – 3 medium

• Garlic – 5–6 cloves

• Onion – 1 small

• Kalonji – ½ tsp

• Jeera – 1 tsp

• Peppercorns – ½ tsp

• Sesame seeds – 2 tbsp

• Dried red chillies – 3–4

• Turmeric – ½ tsp

• Red chilli powder – 1 tsp

• Salt – to taste

• Oil – 2 tbsp

• Coriander leaves – handful

• Ginger – sliced, for serving

Directions

1. Cook tomatoes in oil until soft.

2. Remove their skins.

3. Cook garlic, onion, salt, turmeric, red chilli powder, and tomatoes until jammy.

4. Separately roast kalonji, jeera, peppercorns, sesame seeds, and dried red chillies.

5. Cool and blend the roasted mixture into a fine paste.

6. Add the cooled tomato mixture and coriander.

7. Blend until smooth.

8. Serve with momos and sliced ginger.

Recipe Note

Roast the spices carefully without burning them. The same-pan tomato fond adds extra depth and flavour to the achar.