Tibetan Authentic Chilli Garlic Momo Chutney in 4 Steps Without Oil



  • 6 large whole-dried red chillies
  • 1.5 inch ginger peeled and sliced
  • 10 cloves garlic
  • 4 tbsp white vinegar
  • 2 medium-large red tomatoes
  • salt to taste


  • In a bowl, soak 6 large whole-dried red chillies, 1.5 inch ginger (peeled and sliced) and 10 cloves of garlic in 4 tbsp of white vinegar for 1 hour. Keep aside. (The quantity of vinegar should be such that all the 3 ingredients are properly soaked in it)
  • While it is soaking, take 2 medium-large red tomatoes and roast it on a stove.
  • Peel off the burnt skin of the tomatoes once it is well done.
  • Once the tomatoes have cooled down, grind it in a blender along with the soaked ingredients from above – including the vinegar. Add salt to taste as well. Grind it to a smooth consistency.
  • Store it in a glass bottle and refrigerate – it lasts for at least 2-3 weeks.
  • The Chutney is a favourite not just with momos/dumplings but also with sandwiches, noodles, salad and even grilled vegetables.

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