Momos have become THE street food of our metros. In every market, at every nook and corner you will find the momo walah who mounts a tiny gas stove on his cycle with the momo steamer. Some even have a small flat stand attached to the cycle where you can rest your plate and have the hot, steaming momos. Apart from the traditional red chilli chutney the momo wallahs have now started offering green mint-coriander chutney (really!!!), mayonnaise, cream and also oregano and thyme seasoning. All in all the various combinations do work!!
However the traditional red chutney is a must have. I have sampled some of the chilli chutneys in typical Tibetan shacks and they are so very spicy that they bring tears to your eyes. I prefer this simple tomato and garlic based one that is more gentle on your palette. I avoid adding red chillies but you can add as many as you want.
On a side note i must mention that if you find the red chilli chutney hot then you have to try out the Kullu chilli chutney. The Kullu chilli comes in a dry powder form that at first glance looks like coriander powder. You add some salt and oil to it and the chutney is ready. Even a drop of that chutney will set your tongue ablaze. It is not for the faint hearted.
Ingredients
4-5 red ripe tomatoes
8-10 garlic pods
Salt to taste
Make slits in the tomatoes. Put the tomatoes and garlic pods in a baking dish. Drizzle some oil on it. Roast them at 200 degrees Celsius for 20 minutes. Let it cool down.
Peel the tomatoes and put the whole thing in a mixie. Do not forget to add the oil left in the baking dish. Add salt according to taste and make a puree.
Here I have not added any chilli. However you can soak 5-6 dry red chillies (or more if you want) and add them to the mixie and blend along with the rest of the ingredients.
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