{"id":891,"date":"2023-02-07T12:45:56","date_gmt":"2023-02-07T12:45:56","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=891"},"modified":"2023-02-07T12:45:56","modified_gmt":"2023-02-07T12:45:56","slug":"momo-chutney-sauce-recipe","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/891","title":{"rendered":"Momo Chutney Sauce Recipe"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>A firecracker chutney sauce with tomatoes, chillies and garlic to dip Nepalese \/ Tibetan Momos &#8211; or anything else &#8211; in.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>145 grams tomatoes (2 medium to large tomatoes)<\/li>\n\n\n\n<li>3 to 4 dry red chillies &#8211; halved (and optionally, seeds removed)<\/li>\n\n\n\n<li>1 teaspoon chopped garlic (4 to 5 medium cloves)<\/li>\n\n\n\n<li>1 sichuan pepper (timur) &#8211; optional<\/li>\n\n\n\n<li>1\/4 teaspoon black peppercorns<\/li>\n\n\n\n<li>1\/4 to 1\/2 teaspoon sugar &#8211; as required<\/li>\n\n\n\n<li>salt as required<\/li>\n\n\n\n<li>3 cups of water &#8211; for cooking tomatoes<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rinse the tomatoes first for a couple of times in water. Break the dry red chillies and remove the seeds. Rinse them in water.<\/li>\n\n\n\n<li>Heat 3 cups water in a pan and let it come to a boil.<\/li>\n\n\n\n<li>When the water comes to a boil, then add the tomatoes, dry red chilies in it. Boil the tomatoes on a medium heat.<\/li>\n\n\n\n<li>Cook them uncovered for a total of 8 to 9 minutes.<\/li>\n\n\n\n<li>When the tomatoes have cooked and softened, carefully drain the water using a strainer. Let the tomatoes and red chilies cool at room temperature.<\/li>\n\n\n\n<li>When the tomatoes become warm or cool, then slice off the top eye part of the tomato. Peel the skins from the tomatoes.<\/li>\n\n\n\n<li>Roughly chop or crush them and then add in a blender jar along with its juices. Or you can just crush them with your hands while adding in the blender jar.<\/li>\n\n\n\n<li>Also add the red chilies along with chopped garlic, black peppercorns and sichuan pepper.<\/li>\n\n\n\n<li>Add both sugar and salt according to taste.<\/li>\n\n\n\n<li>Without adding water, grind or blend to a smooth and fine consistency. If you prefer you can strain the chutney to get an even more finer consistency.<\/li>\n\n\n\n<li>Remove the momos chutney in a bowl and serve with veg momos or any momo recipe.You can even refrigerate the momo sauce and it stays good for 1 to 2 days in the fridge.<\/li>\n\n\n\n<li>Apart from veg momos, this spicy momos chutney also goes well with any pakora or fritter or patties.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Add more chillies for more spice<\/li>\n\n\n\n<li>To add some umami, add 1\/2 teaspoon of soy sauce<\/li>\n\n\n\n<li>Do not add water when blending<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A firecracker chutney sauce with tomatoes, chillies and garlic to dip Nepalese \/ Tibetan Momos &#8211; or anything else &#8211; in.<\/p>\n","protected":false},"author":2,"featured_media":892,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[144,35,110,209,208,86],"class_list":["post-891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chillies","tag-condiment","tag-garlic","tag-nepalese","tag-tibetan","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=891"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/891\/revisions"}],"predecessor-version":[{"id":893,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/891\/revisions\/893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/892"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}