Spicy Tomato-Chilli Momos Recipe – Ginger Garlic Almond Chutney

Last Updated on 4 months by Neha Deshmukh

Spicy Tomato-Chilli Momos Recipe – Ginger Garlic Almond Chutney

Hey everyone! If you’re anything like me, you live for momos. And honestly, a momo is just…incomplete without a fantastic chutney to dip it in. This spicy tomato-chilli chutney is my go-to – it’s got a lovely kick, a hint of sweetness, and a depth of flavour that’s seriously addictive. I first made this when I was craving the momos I had on a trip to Darjeeling, and I’ve been perfecting it ever since! It’s surprisingly easy to whip up, and trust me, it’s worth the effort.

Why You’ll Love This Recipe

This isn’t your average tomato chutney. We’re building layers of flavour here! The combination of fiery red chillies, tangy vinegar, a touch of sugar, and the surprising addition of almonds creates a chutney that’s complex, balanced, and utterly delicious. It’s perfect with momos, of course, but honestly, I find myself reaching for it with all sorts of snacks. Plus, it comes together in under 15 minutes – perfect for a quick flavour boost!

Ingredients

Here’s what you’ll need to make about 1 cup of this amazing chutney:

• 3 medium tomatoes
• 4 dried red chillies
• 2 cups water
• 4 cloves garlic
• 1 inch ginger, roughly chopped
• 5 almonds
• 1 tsp sugar
• 1 tsp vinegar
• 0.25 tsp salt (about 1.25g)
• 1 tsp soy sauce

Ingredient Notes

Let’s talk ingredients for a sec. A few things make this chutney special:

• Dried Red Chillies: Don’t skimp on these! They provide a fantastic depth of flavour that fresh chillies just can’t replicate. Kashmiri chillies are great for colour and moderate heat, but you can use any dried red chilli you like.
• Almonds: These are my secret weapon! They add a subtle creaminess and richness to the chutney, balancing out the spice.
• Soy Sauce: A little soy sauce might seem odd in a tomato chutney, but it adds a wonderful umami flavour that really elevates the whole thing. It’s a trick I learned from my grandmother!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to soften those tomatoes. Pop the tomatoes, dried red chillies, and water into a pan and bring it to a boil. Let it simmer for about 5 minutes, until the tomatoes are nice and soft.
2. Once the mixture has cooled down a bit (important!), carefully peel the skins off the tomatoes. They should slip off pretty easily.
3. Now for the blending! Add the peeled tomatoes, chillies, garlic, ginger, almonds, sugar, vinegar, salt, and soy sauce to your blender.
4. Blend everything together until you have a super smooth paste. Don’t add any extra water – we want a thick chutney!
5. Give it a taste and adjust the seasoning as needed. Want it spicier? Add another chilli. A little sweeter? Add a pinch more sugar. It’s all about making it your perfect chutney.
6. Serve chilled and enjoy!

Expert Tips

• For a smoother chutney, soak the almonds in warm water for 10-15 minutes before blending.
• Don’t be afraid to experiment with different types of chillies!
• If your blender is struggling, add a tiny splash of water, but be careful not to make the chutney too runny.

Variations

This recipe is super adaptable. Here are a few ideas:

• Spice Level Adjustments: If you’re sensitive to heat, remove the seeds from the chillies before blending. For extra spice, add a pinch of cayenne pepper.
• Regional Chilli Variations: My friend from Manipur swears by using the Kangshou chilli for an authentic flavour.
• Sweetness Level: My family prefers a slightly tangier chutney, so I sometimes reduce the sugar to ½ tsp.
• Serving with Thukpa: This chutney is also amazing with a bowl of warm thukpa (Tibetan noodle soup)!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.

Gluten-Free Considerations (Soy Sauce)

If you’re gluten-free, be sure to use a gluten-free soy sauce (tamari is a great option).

Serving Suggestions

Okay, let’s be real – this chutney is made for momos. But don’t stop there! It’s also fantastic with:

• Samosas
• Pakoras
• Spring Rolls
• Grilled Vegetables
• Even as a spread for sandwiches!

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to 5 days. The flavour actually gets better after a day or two!

FAQs

Let’s answer some common questions:

• What type of tomatoes work best for this chutney? Roma tomatoes are great because they have a good balance of sweetness and acidity, but any ripe tomato will work.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better after the flavours have had a chance to meld together.
• How can I adjust the heat level? Remove the seeds from the chillies for less heat, or add cayenne pepper for more.
• What is the role of almonds in this chutney? They add a subtle creaminess and richness that balances out the spice.
• Can I use fresh chillies instead of dried? You can, but the flavour won’t be quite as complex. If using fresh chillies, use about 2-3 green chillies, depending on your spice preference.

Enjoy! I really hope you give this chutney a try. Let me know what you think in the comments below!