Ingredients:
(1 CUP = 250 ML)(1 CUP = 250 ML)
145 grams tomatoes or 2 medium to large tomatoes
3 to 4 dry red chilies, halved and seeds removed
1 teaspoon chopped garlic or 4 to 5 medium garlic - chopped
1 sichuan pepper (timur)
¼ teaspoon black pepper
¼ to ½ teaspoon sugar or add as required
salt as required
3 cups water for cooking tomatoes
Method:
Heat 3 cups water in a pan and let it come to a boil. When the water comes to a boil, then add 2 medium to large tomatoes (145 grams tomatoes), 3 to 4 dry red chilies in it. If you want you can deseed the red chilies before adding them in hot water.
Boil the tomatoes on a medium flame.
Cook them for 8 to 9 minutes.
Then strain the water and allow the tomatoes and red chilies to cool.
When the tomatoes become warm or cool down, then slice off the top eye part of the tomato.
Roughly chop or crush them and then add in a blender jar along with its juices. Or you can just crush them with your hands while adding in the blender jar. Also add the red chilies along with 1 teaspoon chopped garlic, 1/4 teaspoon black pepper and 1 sichuan pepper.
Add 1/4 to 1/2 teaspoon sugar and salt as per taste.
Without adding water, grind or blend to a smooth paste.
Remove the momos chutney in a bowl and serve with momos or any momo recipe. You can even refrigerate the chutney and it stays good for about a week in the fridge.
Apart from momos, this spicy chutney also goes well with any pakoras or fritters or tikkis/patties.
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