2 tbsp neutral oil
2 cloves garlic, roughly chopped
1 long red chilli, chopped – seeds left in or if you prefer very mild heat remove them
1 tablespoon ginger, roughly chopped
1 medium red onion roughly chopped
½ teaspoon turmeric or a small knob of fresh turmeric grated
4 Schezwan peppercorns crushed
salt, to taste
½ teaspoon Chilli powder/flake (optional)
½ teaspoon Cumin powder
3 medium tomatoes, roughly chopped
3 tablespoons toasted sesame seeds
¼ cup fresh coriander roughly chopped
About half a cup of cold water
This momo chutney recipe was provided by Hema, our wonderful Operations Manager at CERES Fair Food. It’s SO delicious and is the perfect condiment to accompany your Himalaya Tibetan Tent momos, or if you’re feeling adventurous, you could make your own!
Makes approximately one cup.
Saute onion, garlic, ginger, chillies (fresh) over a medium flame. Once they are golden brown, add tomatoes and cook for a few mins until softened.
Season with salt, then add turmeric, chilli powder (Optional), Schezwan and cumin powder. Cook for another 5 min over low flame, stirring occasionally.
Turn off the heat, add coriander and toasted sesame seeds and set aside to cool.
Transfer sauce to a blender (or use an immersion blender). Blend for 1-2 minutes adding water a little bit at a time until it looks smooth and silky.
Put it in a bowl, steam or fry your momos and you’re ready!
The sauce will for a few days in an air tight jar in the fridge.