A no-cook, easy-to-make, red, hot momo chutney is designed to provide the perfect contrast to the mildly spiced momos.
[In this series, we tip our hats to some of our favourite dishes available in the restaurants, cafés, and cabins of Calcutta. Our purpose in doing so is to document their existence, and give people a way to recreate them if they happen to live away from the city. Make these at home, or hunt them down from the source—irrespective of how you get your hands on these items, we hope you enjoy them.]
This is a momo chutney recipe for the hot chilli sauce that is usually served with momos or kotheys. Besides the heat from the dried red chillies, vinegar lends it a slight tang and the garlic provides flavour. Just a dab of this is enough with each bite of the momo—it packs quite a punch.
We love juicy pork momos and beef momos best.
COOKING TIME 15 minutes
YIELDS 35 g chutney
|20 g||Dried red chillies|
|3 g (1 large clove)||Garlic|
- Slit open the dried red chillies using a pair of scissors and empty them of their seeds.
- Place these deseeded chillies into a bowl and soak them in vinegar for about 2 hours.
- Transfer the chillies to a grinder jar, reserving some of the liquid. Add the garlic and salt.
- Grind everything together until smooth. Add some or all of the remaining vinegar to adjust consistency and blend again. Store in the refrigerator.