Spicy Garlic-Chilli Momos Recipe – Authentic Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Spicy Garlic-Chilli Momos Recipe – Authentic Indian Condiment

Hey everyone! If you’re anything like me, you live for momos. Steamed, fried, pan-fried… I love them all! But honestly, a momo is just waiting for the right chutney to truly shine. And this spicy garlic-chilli chutney? It’s a game-changer. I first made this years ago trying to recreate the flavour from my favourite little momo stall near college, and it’s been a family favourite ever since. It’s fiery, tangy, and utterly addictive. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a chutney; it’s the chutney for momos. Seriously. It’s quick to whip up – we’re talking under 15 minutes – and requires just a handful of ingredients you probably already have in your kitchen. Plus, it’s incredibly versatile. Beyond momos, it’s amazing with samosas, pakoras, or even as a spicy kick to your noodles. You’ll love how easily it elevates any snack!

Ingredients

Here’s what you’ll need to make this flavour bomb:

• 12 garlic cloves
• 4-6 red chillies (adjust to your spice preference!)
• 1-2 tbsp vinegar (I’ll talk about types later!)
• Salt, as needed
• ½ tsp sugar

Ingredient Notes

Let’s chat about these ingredients for a sec, because a little know-how goes a long way.

Red Chillies: Types & Heat Levels

The type of red chillies you use will dramatically impact the heat. I usually go for Byadagi chillies for a vibrant colour and medium spice. But you could use:

• Kashmiri Chillies: Milder, more colour, less heat. Great if you’re sensitive to spice.
• Guntur Chillies: Seriously hot! Use these sparingly if you like a real kick.
• Bird’s Eye Chillies: Tiny but mighty! These pack a punch.

Experiment and find what you like! Remember, you can always add more chilli, but you can’t easily take it away.

Garlic: Choosing the Right Variety

Fresh garlic is key here. Look for firm bulbs with no soft spots. I prefer Indian garlic – it has a really strong, pungent flavour that works beautifully. But any good quality garlic will do.

Vinegar: Regional Preferences (e.g., Apple Cider vs. White)

Vinegar adds that essential tang. White vinegar is the most common choice, and it works perfectly. But don’t be afraid to experiment! Apple cider vinegar adds a subtle fruity note, and malt vinegar gives a deeper, more complex flavour. My grandmother always used a splash of rice vinegar – it’s delicious too!

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, let’s soften those chillies. Pop them into a bowl of warm water and let them soak for about 20 minutes. You can even leave them overnight if you have the time. This rehydrates them and makes them easier to blend.
2. While the chillies are soaking, peel your garlic cloves. Give them a quick rinse under cold water.
3. Now for the magic! Drain the soaked chillies and add them to your blender along with the garlic, sugar, salt, and vinegar.
4. Blend, blend, blend! Start on a low speed and gradually increase it. If the mixture is too thick, add a tablespoon or two of water to help it along.
5. Taste and adjust. This is your chutney, so make it perfect! Add more salt if needed, or a splash more vinegar for extra tang.
6. Finally, transfer your gorgeous, fiery chutney to a serving bowl. It’s ready to go!

Expert Tips

A few little things that make a big difference:

Achieving the Perfect Consistency

You want a smooth paste, but not completely liquid. Add water very gradually while blending. A thicker chutney clings better to the momos!

Balancing Spice & Tang

The key to a great chutney is balance. The sugar helps to round out the heat, and the vinegar provides that essential tang. Don’t be afraid to play around with the amounts until you find your sweet spot.

Variations

Want to switch things up? Here are a few ideas:

Spice Level: Mild, Medium, Hot

• Mild: Use Kashmiri chillies and reduce the quantity to 2-3.
• Medium: Use Byadagi chillies (4-6) or a mix of Kashmiri and Byadagi.
• Hot: Add a Bird’s Eye chilli or two, or use Guntur chillies sparingly.

Vegan Adaptation

This recipe is naturally vegan! Just double-check your vinegar to ensure it hasn’t been processed with any animal products.

Festival Adaptations (e.g., pairing with specific celebrations)

During Diwali, my family loves serving this chutney alongside festive snacks like mathri and chakli. It’s also a staple during Holi celebrations!

Serving Suggestions

Okay, you’ve made the chutney. Now what?

• Momos: Obviously! Steamed, fried, or pan-fried – it goes with everything.
• Samosas & Pakoras: A classic pairing.
• Noodles & Fried Rice: Add a spoonful for a spicy kick.
• Grilled Meats & Vegetables: Surprisingly delicious!

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to a week. The flavour might intensify slightly over time. You can also freeze it in small portions for longer storage.

FAQs

Got questions? I’ve got answers!

What type of chillies work best for this chutney?

It really depends on your spice preference! I recommend starting with Byadagi chillies for a good balance of flavour and heat.

Can I make this chutney ahead of time? How long will it last?

Absolutely! You can make it up to a week in advance and store it in the fridge.

Is it possible to adjust the vinegar amount for a milder flavour?

Yes, definitely! Start with 1 tbsp and add more to taste.

What can I do if my chutney is too spicy?

Add a little more sugar or a squeeze of lemon juice to help balance the heat. You can also add a tablespoon of yogurt.

Can I use a food processor instead of a blender?

Yes, a food processor will work, but you might not get as smooth a paste. You might need to scrape down the sides more often.