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No plate of momos is truly complete without a side of spicy, tangy Momos ki Chatni! This street-style red chutney for momos is a bold burst of flavor, made from fresh tomatoes, dry red chilies, and garlic. Whether you’re enjoying steamed momos, fried momos, or even tandoori momos, this homemade chutney takes the experience to the next level.
If you’ve ever wondered how to make momos chutney at home just like street vendors, you’re in the right place! In this post, we’ll guide you through a simple, step-by-step method to make this authentic Tibetan-style red chutney, right in your kitchen — with easily available ingredients.
About Momos Ki Chatni
Momos ki Chatni isn’t just a side dip — it’s the heart and soul of the momo experience. This fiery red chutney, made with tomatoes, dry red chilies, and garlic, adds the perfect spicy punch that elevates even the simplest momos to a street-food delicacy. Whether you’re biting into steamed momos, fried momos, or even paneer or chicken momos, a generous spoon of this spicy chutney takes the flavor to a whole new level.
Originally inspired by the flavors of Nepal, Tibet, and Northeast India, this red chutney for momos has now become a must-have across Indian streets — especially in places like Delhi, Sikkim, and Darjeeling. Over time, it has found its own delicious variations in every corner of the country, from mild to extra spicy.
At its core, Momos ki Chatni recipe is simple, quick, and made with pantry staples — yet the result is bold, tangy, and unforgettable. It’s the kind of dip that leaves your lips tingling and your taste buds begging for more!
Ingredients – Momos Ki Chatni
Dried red chillies – 15
Water – for soaking & blending
Oil – ¾ cup
Garlic (finely chopped) – ½ cup
Ginger (minced) – 3 Tbsp
Coriander or celery stems(finely chopped) – 3 Tbsp
Salt – 1½ tsp
Tomato ketchup – ½ cup
Red chilli sauce – ¼ cup
Vinegar – ½ Tbsp
Soya sauce – ½ tsp
Black pepper powder – ¼ tsp
Sugar – ½ tsp
How to Make Momos Ki Chatni Step by Step
1. Start by taking 15 dried red chillies. These are the heart of this chutney and give it that bold, red color and spicy flavor.
2. Remove seeds from dry red chillies.This helps reduce the bitterness and controls the spice level.
3. Pour hot water over the chillies.
4. Let them soak for about 15 minutes. This softens them for smooth grinding.
5. Once soaked, add the chillies to a grinder.
6. Pour in about half a glass of water
7. Grind them into a smooth, fiery red paste.
8. Set aside in a bowl.
9. Now prepare the flavor base. Finely chop fresh coriander stems or use celery.
10. Heat a frying pan and pour in ¾ cup oil.
11. Once the oil is hot, add ½ cup finely chopped garlic.
12. Add 3 tablespoons of chopped ginger for that warm, aromatic kick.
13. Add 3 tablespoons of chopped coriander stems or celery.
14. Saute this mix until light golden brown – it smells amazing at this stage.
15. Now pour in the red chilli paste you prepared earlier , Stir it in well.
16. Add 1½ teaspoons of salt (you can adjust later if needed).
17. Let the paste cook for a few minutes on medium flame. This removes rawness and deepens the flavor.
18. When oil separate add other ingredients.
19. Add ½ cup tomato ketchup to bring in a mild sweetness and tang.
20. Stir in ¼ cup red chilli sauce for extra depth and restaurant-style taste.
21. Add ½ tablespoon vinegar for acidity — this also helps preserve the chutney a little longer.
22. Pour in ½ teaspoon soy sauce to give an umami flavor.
23. Sprinkle in ¼ teaspoon black pepper powder
24. Add ½ teaspoon sugar. These balance the flavors beautifully.
25. Cook the chutney for 3 more minutes on low flame until the oil starts to separate slightly.
26. Done! Your spicy and tangy momos ki chatni is ready to serve.
Momos ki Chatni Recipe Video On YouTube
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Recipe Card Momos Ki Chatni
Momos Ki Chatni
Course: side dish, dipsCuisine: ChineseDifficulty: Easy10
servings15
minutes15
minutes30
minutesLooking for that fiery, flavorful momos ki chatni that’s served with street-style momos? This spicy red chutney made from dry red chillies, garlic, and ginger hits all the right notes — bold, tangy, and irresistibly delicious! Here's how to make it at home, step by step.
Ingredients
15 dry red chillies
½ glass hot water
¾ cup oil
½ cup finely chopped garlic
3 tbsp chopped ginger
3 tbsp celery or chopped coriander stems
1½ tsp salt (adjust to taste)
½ cup tomato ketchup
¼ cup red chilli sauce
½ tbsp vinegar
½ tsp soy sauce
¼ tsp black pepper powder
½ tsp sugar
Directions
- First things first, grab your 15 dried red chillies and place them in a heatproof bowl.
- Now, here's a pro tip for balancing the heat: carefully remove the seeds from the chillies.
- Once de-seeded, pour enough hot water over them to fully submerge.
- Let them soak peacefully for about 15 minutes. This will rehydrate them and make them super easy to grind.
- Once your chillies are beautifully plumped up, drain them and transfer them to a grinder or a strong blender.
- Add about half a glass of fresh water to the grinder.
- Now, get ready to blend!
- Grind them until you achieve a wonderfully smooth, vibrant red paste.
- The smoother, the better! Carefully scoop this gorgeous paste into a separate bowl and set it aside.
- Next up, let's get those aromatics ready.
- If you're using coriander stems, gather them up and chop them into small, manageable pieces.
- The same goes for celery stems if that's your chosen ingredient. Precision here adds to the texture and flavor.
- Time to heat things up! Place a fry pan on your stovetop and pour in 3/4 cup of your chosen oil.
- Let it heat gently over medium flame.
- Once shimmering, add your 1/2 cup of finely chopped garlic,
- 3 tablespoons of finely chopped ginger
- and your 3 tablespoons of chopped celery or coriander stems.
- Sauté these aromatic wonders, stirring frequently, until they turn a beautiful light golden brown. This step releases all their incredible flavors!
- Now for the star of the show! Carefully add your prepared red chilli paste to the pan.
- Stir it in well with the aromatics.
- Sprinkle in 1.5 teaspoons of salt.
- Continue to cook this mixture, stirring regularly, for a few minutes.
- You want the raw smell of the chillies to dissipate and the flavors to meld.
- It's time to bring in the rest of the flavor brigade! Pour in 1/2 cup of tomato sauce
- and 1/4 cup of red chilli sauce.
- Next, add 1/2 tablespoon of vinegar,
- 1/2 teaspoon of soy sauce,
- 1/4 teaspoon of black pepper powder,
- and finally, 1/2 teaspoon of sugar.
- Give everything a thorough stir to combine all these wonderful ingredients.
- Let your chutney simmer gently for about 3 minutes.
- This brief simmer allows all the flavors to deepen and harmonize, creating that perfect balance of sweet, spicy, tangy, and savory.
- And just like that, your incredibly flavorful homemade momos chutney is ready to be devoured!
Recipe Video
Notes
- Always remove seeds from dry red chillies unless you like it very spicy.
Use good-quality garlic and fresh ginger for the best flavor.
Adding tomato ketchup balances out the heat perfectly, making it family-friendly.
You can store this chutney in an airtight jar for up to a week in the refrigerator.
Add a little water before serving if it thickens over time.- Remove the seeds from the chillies. This step is key if you want a flavorful chutney without an overwhelming level of spice
Frequently Asked Questions (FAQs)
Q1: Can I use Kashmiri red chillies for a bright red color?
A: Yes! Kashmiri red chillies give a vibrant color and are less spicy. Great if you prefer a milder version.
Q2: Can I make momos chutney without vinegar?
A: Yes. You can substitute lemon juice for vinegar. It gives a fresh tangy taste.
Q3: What’s the best substitute for celery in this chutney?
A: You can use finely chopped coriander stems — they add a similar depth of flavor.
Q4: Is this chutney vegan?
A: Absolutely! All the ingredients are plant-based and suitable for a vegan diet.
Q5: How to store momos ki chatni?
A: Cool it completely, then store in a clean airtight jar in the fridge. Stays good for 5–7 days.