This momos chutney recipe is an Asian-inspired spicy momo sauce that pairs well with savory dumplings .

Take it a step further and enjoy it with spring rolls, manchow soup , or your favorite fried rice.

1200 momo chutney recipe in a bowl with green scallions on top - 1

Dumplings are incomplete without a spicy sauce in my opinion and something that is homemade just hits better than Sriracha, no?

Why you should make it? It comes together in a matter of minutes!

  • Ingredients
  • Instructions
  • Serve it with…
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • 📖 Recipe
  • FAQ
  • More Asian Inspired Recipes…
  • 💬 Community

Ingredients

ingredients for momo chutney layed out in bottles cut scallion and spicy pepper - 2
  • chili onion crunch (found at Trader Joes or Asian Markets) or a substitute
  • spicy red chili flakes
  • white pepper powder
  • toasted sesame oil
  • garlic powder
  • scallion
  • soy sauce (dark preferred)
  • salt (optional)

See the recipe card for quantities and additional ingredients.

Instructions

Combine all of the ingredients together… THAT’S IT!

Red chili flake and scallion momo chutney recipe - 3

Or… you can blend the ingredients in a chutney machine for a smoother texture momo sauce. You can add the green onions before or after blending, both taste great!

chili onion crunch held on a white spatulaabout to be blended in a chutney machine. - 4

Serve it with…

  1. Vegan Momos
  2. Paneer Chili
  3. Manchow Soup

Substitutions

  • Onion Crunch- Feel free to substitute it with your favorite store bought chili oil. Add dried onions to the mix if you prefer the crunch.
  • Dark Soy Sauce - If using low sodium soy sauce, then I recommend increasing the quantity of the soy sauce.

Variations

  • Spicy - I grind my own spicy peppers to add to this momo chutney recipe.
  • Kid friendly - combine soy sauce, sesame oil, and white pepper powder together.

Love spice? Give my garlic chutney with chili oil a try a try!

Equipment

  1. Chutney Machine (optional)
  2. Bowl
  3. Spoon

Storage

  • With Green Onions -Store in the refrigerator for up to 1 week.
  • Without Green Onions - Store on the shelf for 2 months.

Top tip

  1. Use half chili onion crunch and half chili oil (both store bought) for extra spice and less crunch
  2. Blend the chutney to a fine paste if you prefer a smooth texture.

📖 Recipe

1200 momo chutney recipe in a bowl with green scallions on top - 5

Momos Chutney Recipe

Ingredients1x2x3x

  • ▢ 5 tablespoon chili onion crunch (found at Trader Joes or Asian Markets)
  • ▢ 1 teaspoon spicy red chili flakes
  • ▢ ½ teaspoon white pepper powder
  • ▢ ½ teaspoon sesame oil
  • ▢ ½ teaspoon garlic powder
  • ▢ 1 sprig scallion, chopped finely
  • ▢ 1 teaspoon soy sauce (dark preferred)
  • ▢ salt (optional)

Instructions

  • Combine the ingredients and set it aside.
  • Pour the chutney over momos and enjoy with an extra serving to dip in.
  • If you prefer a smooth chutney, then feel free to blend the recipe in a chutney machine.

In most cases a chutney served with momos is spicy.

Yes, substitute with chili oil and add dried onions to the chutney.

They can vary from tomato-based to chili base. Both varieties are delicious.

More Asian Inspired Recipes…

  • Chinese Salt and Pepper Tofu
  • Chinese Salt and Pepper Chicken
  • Vegan Momos with Chutney
  • Easy Indo Chinese Chicken Curry with Onions
1200 momo chutney recipe in a bowl with green scallions on top - 6

Momos Chutney Recipe

Ingredients

  • 5 tablespoon chili onion crunch (found at Trader Joes or Asian Markets)
  • 1 teaspoon spicy red chili flakes
  • ½ teaspoon white pepper powder
  • ½ teaspoon sesame oil
  • ½ teaspoon garlic powder
  • 1 sprig scallion, chopped finely
  • 1 teaspoon soy sauce (dark preferred)
  • salt (optional)

Instructions

  • Combine the ingredients and set it aside.
  • Pour the chutney over momos and enjoy with an extra serving to dip in.
  • If you prefer a smooth chutney, then feel free to blend the recipe in a chutney machine.

Recipe Courtesy of The Curry Mommy

A n everyday Indian S ide Salad Recipe with Micro Greens or Baby Greens

This crisp and fresh green salad made with microgreens, fenugreek leaves, or arugula will quickly become your favorite go-to. It is an everyday Indian side salad recipe that tastes great on top of avocado toast or as a side with eggplant , okra , or kichdi .

Micro greens side salad with baby greens and garlic in a bowl with a fork on the side - 7

FACT- When you fight over who gets the last bit of the salad, you know it’s a winner!

  • Ingredients
  • Instructions
  • Equipment
  • Substititions
  • Storage
  • Pair it with
  • Top Tips
  • More Recipes for Side Dishes…
  • 📖 Recipe
  • 💬 Community

Ingredients

  1. fresh salad mix, tender greens or micro greens.
  2. oil
  3. garlic
  4. green chili (thai, serrano, or jalapeno)
  5. salt
  6. lemon juice
  7. asafoetida (hing)

Instructions

Chop the greens into small pieces (optional) and place them in a serving bowl. Add salt and lemon juice to the greens and set it aside.

lemon being added to microgreens or tender baby leaves - 8

In a small butter pot heat some oil on medium/low. Slowly add the grated garlic and blended green chilies. Cook for 5-10 seconds

hot oil with hing - 9

Remove the pot from the heat, add a pinch of asafoetida, and mix well. Pour the oil onto the salad and toss it well. Enjoy while it fresh.

tender micro greens with tempered oil being mixed with a spoon - 10

Equipment

  • butter pot
  • chutney machine (to blend chili pepper)
  • microplane or fine grater for the garlic
  • spatula
  • large bowl
  • knife and cutting board

Substititions

  1. baby greens - use mico greens or fenugreek leaves (my favorite)
  2. hing - skip if not available
  3. green chilies - remove the ingredient for no spice
  4. garlic - can use garlic powder but it will definitely not taste the same

Storage

The cooked salad does not store well. Enjoy while it is fresh.

Pair it with

I love to eat this micro greens salad on top of avocado toast. It adds so much flavor and just enough greens for the meal.

  1. Ringan nu Shaak - Eggplant with Sweet Potato
  2. Bharela Marcha - Stuffed Bullet Chillies
  3. Bindha nu Shaak - Indian Okra Recipe with Air Fryer
  4. Avocado Indian Roti Recipe with Step by Step Instructions
  5. Kid Friendly Zucchini Rotli

Top Tips

  • Cook the tempered oil on low heat so the garlic does not brown
  • Shred the greens finely
  • Add some cooked sprouted mung beans or whole garbanzo beans for a bite to the salad

More Recipes for Side Dishes…

  • Baked Feta Bread with Tomatoes - A Greek Appetizer
  • Crispy Okra Fries with an Easy Garlic Dipping Sauce
  • Easy and Healthy Vegan Cole Slaw
  • Pasta with Broccoli and Garlic Parmesan Sauce

📖 Recipe

Micro greens side salad with baby greens and garlic in a bowl with a fork on the side - 11

Everyday Indian Salad with Greens

Ingredients1x2x3x

  • ▢ 10 oz tender baby greens, shredded finely spinach, arugula, mixed greens, fenugreek leaves, etc
  • ▢ ¼ teaspoon lemon juice
  • ▢ 1 clove garlic, grated
  • ▢ 1 thai chili, blended (or equivalent)
  • ▢ 1 teaspoon oil
  • ▢ salt

Instructions

  • Place the shredded greens in a serving bowl.
  • Add salt and lemon juice to the greens. Do not mix but set it aside.
  • In a small butter pot add the oil and heat on medium.
  • Once it is hot, add the grated garlic and blended green chili pepper.
  • Cook for about 5-10 seconds making sure it does not brown much.
  • Remove the pot from the heat, add a pinch of hing, and mix well.
  • Pour the tempered oil onto the greens and toss it together.
  • Enjoy fresh!