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Today we are preparing tempting chutneys served with momos.
Let’s start with the procedure of making chutney.
Firstly, we are making red chilly chutney.
For this we have taken 20 to 25 red chilies, so let use boil them.
Place the chilies in a vessel, followed by 1 cup of water.
Let the chilies simmer for 10 to 15 minutes.
When the water starts simmering, turn off the flame.
Cover the vessel so that water starts simmering quickly.
Water has started simmering, reduce the flame and continue simmering the chilies for 10 to 12 minutes.
Cover again, leaving a little space.
We have simmered the chilies for 10 minutes, take them off flame and place on a net stand.
Let the chilies cool down and then start making the chutney.
We are now making tomato chutney.
For this, heat a pan.
Chop down the tomatoes in big chunks.
Pan is heated well; add 1 tbsp oil to it.
When the oil is hot, splutter cumin seeds first.
Then add ¼ tsp turmeric powder and keep the flame low to prevent the spices from browning.
Then add 1 inch roughly chopped ginger piece, 1 tsp coriander powder, ½ pinch asafoetida, chopped tomatoes, 4 whole red chilies, 1 tsp salt and mix everything really well.
Saute the spices for a while and add ¼ cup water to it.
Now cover the tomatoes and cook them for 5 minutes until soft and tender.
Keep the flame medium.
Meanwhile let us grind the red chilly chutney.
The chilies have cooled down; place them in a mixture jar.
To grind the chutney, add the chilies along with water.
The quantity of water is not much.
This much quantity of water is sufficient for grinding the chutney.
Also, add salt and oil to the mixture jar.
Now finely grind the chutney.
Chutney is ready, transfer it another bowl.
Give pouring consistency to the chutney.
Red chilly chutney is now done and ready.
Let us check the tomatoes now.
The tomatoes are little soft, cook them a little more.
Cover again and cook for 3 to 4 more minutes on medium flame.
4 minutes are done, check the tomatoes now.
The tomatoes have turned tender, turn off the flame and let them cool down.
After this grind the tomatoes.
Take off the pan over a stand and let the tomatoes cool down.
Tomatoes have cooled down, let us grind the chutney.
Place the tomatoes in mixture jar and grind finely.
If you find that the chutney is little thick than you can add some water to it.
Transfer the chutney to a bowl.
Tomato chutney is ready as well.
Now we will prepare white sauce served along with momos.
We have taken 1 boiled potato.
Peel the potato and place it in the mixture jar.
We have 1 medium size potato (40 to 50 grams).
Crumble and place the potato in the mixture jar.
Add ¼ cup cream, followed by some milk and grind finely.
Also add some salt and grind the chutney until the potato is mixed well to the cream.
The potato is mixed well but the consistency is little thick.
Add some more milk to the chutney and churn again.
White sauce is now done and ready, transfer it to another bowl.
You can also add 1 tsp sugar to the sauce if wish to sweeten it.
White sauce is ready and we used ½ cup milk to make this sauce.
We are done with preparing all the chutneys served with momos.
This spicy red chilly chutney is for those who like eating spicy.
This less spicy tomato chutney is good for those who like having less spicy food.
Those who don’t relish eating spicy at all or kids who don't eat spicy then this white sauce is best for them.
Making these chutneys is really easy.
These two chutneys keep good for 3 to 4 days if stored in refrigerator.
But try consuming the white sauce on the same day.
If you immediately prepare the white sauce and place it inside the refrigerator then it can stored up to second day.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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