If you’ve ever enjoyed a plate of steaming hot momos, you know they’re incomplete without a generous side of fiery, flavorful chutney. This vibrant red sauce is what transforms the humble dumpling into an irresistible street-style treat. Bursting with the tang of tomatoes, the heat of chillies, and the depth of garlic and ginger, momo chutney is the ultimate flavor booster — perfect for dipping, tossing, or even using as a stir-fry sauce.

What is Momo Chutney?

Momo chutney, also known as momo ko achar, is a traditional Nepali-Tibetan sauce served alongside momos (steamed or fried dumplings). Typically made with tomatoes, chillies, garlic, and a few aromatic spices, it has a signature balance of tangy, spicy, and slightly sweet flavors. The sauce is smooth yet bold, offering a kick of heat that pairs perfectly with the delicate flavors of momos. While it’s most commonly served as a dip, momo chutney can also be used in stir-fries, noodles, or as a sandwich spread for a spicy twist.

Main Ingredient of Momo Chutney:

For the Chutney Base:

Tomatoes – 3–4 (medium-sized)

Coriander stems – 1 bunch

Garlic – ½ cup

Ginger – ½ cup

Sugar – 1 tbsp

Whole red chillies – 1 cup

Kashmiri red chillies – 1 cup

Salt – to taste

Water – as required

Red chilli powder – 1 tbsp

For Cooking:

Oil – as needed

Chopped garlic – 1 tbsp

Chopped ginger – 1 tbsp

Spring onions – 2 tbsp (chopped, green and white parts separated)

Vinegar – 1 tbsp

Soy sauce – 1 tbsp

Tomato Ketchup- 2 tbsp

What Is So Special About Momo Chutney?

What makes momo chutney stand out is its perfect harmony of flavors — spicy, tangy, and subtly sweet all at once. The vibrant red hue from Kashmiri chillies gives it a tempting look without overpowering heat, while fresh tomatoes add juiciness and body. The combination of boiled and blended ingredients ensures a silky smooth texture, and the touch of garlic-ginger brings warmth and depth. Every spoonful is a burst of street-style flavor that instantly elevates any dish it touches.

Quick and Easy Momo Chutney:

A quick and easy spicy momo chutney that’s ready in under 45 minutes — perfect for dipping, tossing, or adding a fiery twist to any dish!

How to make 

Make the Chutney Base

1. In a large pot, add tomatoes, coriander stems, garlic, ginger, sugar, whole red chillies, Kashmiri red chillies, salt, red chilli powder, and enough water to cover.

2. Boil the mixture for about 20 minutes until tomatoes soften and chillies plump.

3. Let it cool completely, then grind to a smooth paste.

Cook the Sauce

1. Heat oil in a kadhai.

2. Add chopped garlic, chopped ginger, and spring onion whites. Sauté for 1–2 minutes until aromatic.

3. Add the prepared momo chutney base and cook for 2–3 minutes.

4. Stir in vinegar, soy sauce, and tomato ketchup.

5. Cook for another 3–4 minutes, stirring occasionally, until the sauce is well combined and slightly thickened.

Meyer Select Stainless Steel Straining Saucepan 18cm

Expert Tips

Use Kashmiri chillies for vibrant color without making the chutney overly spicy.

Lightly roast the dry chillies before boiling for a smoky flavor.

Adjust water while boiling for a thicker or thinner chutney consistency.

This chutney base can be stored in the refrigerator for up to 5 days or frozen for longer shelf life.

Recipe Card

Momo Chutney

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Category

Condiment

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Calories

70

A quick and easy spicy momo chutney that’s ready in under 45 minutes — perfect for dipping, tossing, or adding a fiery twist to any dish!

Author:

Kashish Kapoor

Ingredients

For the Chutney Base:

• Tomatoes – 3–4 (medium-sized)

• Coriander stems – 1 bunch
• Garlic – ½ cup
• Ginger – ½ cup
• Sugar – 1 tbsp
• Whole red chillies – 1 cup
• Kashmiri red chillies – 1 cup
• Salt – to taste
• Water – as required
• Red chilli powder – 1 tbsp

For Cooking

• Oil – as needed

• Chopped garlic – 1 tbsp
• Chopped ginger – 1 tbsp
• Spring onions – 2 tbsp (chopped, green and white parts separated)
• Vinegar – 1 tbsp
• Soy sauce – 1 tbsp
• Tomato Ketchup- 2 tbsp

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Directions

Prepare the Chutney Base

1. 1. Chop the tomatoes, garlic, and ginger roughly. Keep coriander stems and whole red chillies ready.

2. 2. In a pot, combine tomatoes, garlic, ginger, coriander stems, whole red chillies, Kashmiri chillies, sugar, salt, red chilli powder, and enough water to cover.
3. 3. Bring to a boil and let it simmer for 20 minutes, until the tomatoes and chillies are soft.
4. 4. Allow the mixture to cool, then blend it into a smooth paste.

Cook the Chutney Sauce

1. 1. Heat some oil in a kadhai or deep pan.

2. 2. Add chopped garlic, chopped ginger, and the white parts of spring onions. Sauté until fragrant.
3. 3. Pour in the prepared chutney paste and cook for 2–3 minutes, stirring occasionally.
4. 4. Add vinegar, soy sauce, and tomato ketchup, mixing well.
5. 5. Continue to cook for 3–4 minutes until the sauce thickens slightly and flavors meld together.
6. 6. Garnish with green parts of spring onions, if desired, and serve warm.

Recipe Video

Recipe Note

For a milder version, reduce the quantity of whole red chillies or remove the seeds before boiling.

The chutney can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 1 month.

Adjust the consistency by adding a little water while boiling if you prefer a thinner chutney, or cook a bit longer for a thicker paste.

This versatile chutney works as a dip for momos, a base for stir-fries, or even a spicy spread for sandwiches and wraps.

For extra depth of flavor, lightly roast the chillies before boiling.