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Nepalese Momo Chutney.

Nepalese momo chutney.
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Nepalese Momo Chutney. Recipe, How To Make Nepalese Momo Chutney. Recipe

It's a tangy chutney which I got from a typical food loving Nepalese friend chef. It's very hot tomato chutney and tingle your taste buds which goes extremely so well with momos or any other steamed dumpling. ( Tingling credit goes to schezwan pepper. Secret ingredient in it. Called 'trifal' in hindi.)

It's a Nepalese chutney exclusively for steamed dumplings ESP. Served with momos.

Momos are a classic delicacy prepared generally in the states of Tibet, Bhutan, Sikkim, Nepal and Ladakh. Momo is a kind of filled dumpling indigenous to Himalayas of Tibet. This recipe is very much like the Mongolian Buuz or even the Chinese jiaozi.

 

Momos are certainly the most favorite junk food in those regions and they are popular in places with apparent Nepalese and Tibetan diaspora, like Assam, Mizoram, Manipur, Na... Read More..

About Recipe

How to make Nepalese momo chutney.

(4 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Nepalese momo chutney.
Author : Vahchef
Main Ingredient : Other
Servings : 2 persons
Published date : November 03, 2016


Ingredients used in Nepalese momo chutney.
• Olive oil - 1.5 tablespoons.
• Cumin seed - 1 tea spoon.
• Fenugreek seeds - 1/3 tea spoon.
• Fennel seeds - 1 tea spoon.
• Mustard seeds - half tea spoon.
• Schezwan peppers - 1 tea spoon.
• Garlic cloves - 4-5 numbers.
• Green chillies - 3-4 numbers.
• Onions - 1 number.
• Roma tomatoes - 3-4 numbers.
• Turmeric powder - half tea spoon.
• Black pepper - half tea spoon.
• Coriander leaves - Small bunch.
• Salt - to taste.
• Lemon juice - 1 number.
Method:
  • Heat the olive oil to a intermediate temperature. Add cumin seeds. After a interval of 5-7 seconds, keep adding all the seeds.
  • Now, add fenugreek seeds, add fennel seeds, add mustard seeds, add schezwan peppers. Cook for 5 seconds. Add garlic cloves, green chillies and cook. Wait for few seconds and add onions.
  • Add little salt. Now add tomatoes, turmeric, black pepper, and half of coriander leaves. Let it cook for 5-7 minutes.
  • Transfer to a blender with remaining coriander. Blend to a fine paste.
  • Add water if required. Add lemon and salt in the end.





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Articles


Momos are a classic delicacy prepared generally in the states of Tibet, Bhutan, Sikkim, Nepal and Ladakh. Momo is a kind of filled dumpling indigenous to Himalayas of Tibet. This recipe is very much like the Mongolian Buuz or even the Chinese jiaozi.

 

Momos are certainly the most favorite junk food in those regions and they are popular in places with apparent Nepalese and Tibetan diaspora, like Assam, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, and West Bengal. Steamed momos initially comes from Tibet but produced from the most popular Chinese Dim Sum that is simple to make, tasty and soft to have and offered with yummy lip smacking mint or tomato chutney. Momos are both deep fried or steamed dumplings loaded with meat or veggies. A conventional dumpling is stuffed with pork, veggies and topped served by a hot and spicy sauce. Preparation of momo is extreme, because the dough is handmade. The dough is kneaded properly and filled with delicious and tasty ingredients, folded into small pastry like momos. A really fascinating snack or food to possess with patience, definitely worth the wait!

 

The feel and stuffing of the momo doesn't vary a lot from place to place. Even so, the sauce associated with the momos has a tendency to vary significantly by state. In many regions, an easy soy-based sauce is used while in others, such as Darjeeling or Nepal, the sauce is made of hot and spicy chilies and be as thick like a curry.

 

There are usually two kinds of momo, steamed and fried. Momo is generally offered using a dipping sauce, usually made out of tomato because the base ingredient. Soup momo is a dish with steamed momo engrossed in the meat soup. Fried momos are often referred to as Khotey momos. Steamed momo offered in hot sauce is known as C-momo. There's also a number of Tibetan momos, such as tingmo and thaipo.

 

Momos are customarily made out of all-purpose flour dough often including a bit of yeast or baking soda to provide a doughier texture to the momos. Stuffing can be of various blends like meat filling, veggies or mixed filling that is well-liked in India and Nepal, Potato stuffing in a tomato based sauce or paneer or simply Cheese often a fresh cheese.

 

Steaming hot momos are preferred to a lot of particularly liked for the taste of the stuffing, combined with gentle flexible external cover, almost tied to the stuffing, and dipped in a red spicy sweet sauce offered nicely, impressive and tempting in looks.  It’s one appealing snacks that generally is more enjoyable compared to main course. Like a starter for the small party or in a dinner for friends, it is advisable to make the filling ahead and just put it together before hand.

 

In case you have never tasted momos or perhaps not heard of them, momos are just steamed dumplings dipped in soup. Momos genuinely appears out of the spread as well as its cravings are extremely difficult to avoid since its flavor rocks! and may appreciated each and every crumb of it. Vegans could consist of various grated veggies like carrot, cabbage, capsicum and crushed potato. Fish momos are also very popular and is offered like a starter or appetizer with white sauce or tomato ketchup. Genuinely a perfect celebration time food to delight your guest with delicious momos!



 

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