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Mixer Grinder link: https://amzn.to/4tV0UiB 1. Classic Momo Chutney (Coarse Texture) Ingredients • 3 medium tomatoes • 6–8 Kashmiri red chillies (deseeded) • 1–2 green chillies • 4–5 garlic cloves • 2 tbsp chopped spring onion • 2 tbsp corian...
Prep Time
15 mins
Cook Time
25 mins
Servings
4
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Instructions
Mixer Grinder link:
https://amzn.to/4tV0UiB
1. Classic Momo Chutney (Coarse Texture)
Ingredients
• 3 medium tomatoes
• 6–8 Kashmiri red chillies (deseeded)
• 1–2 green chillies
• 4–5 garlic cloves
• 2 tbsp chopped spring onion
• 2 tbsp coriander stems
• Salt to taste
• 1 tsp sugar
• 1–2 tsp vinegar or lemon juice
Steps
1. Cut a cross at the base of the tomatoes and parboil for 8–10 minutes.
2. Soak/blanch the Kashmiri red chillies in hot water for 5–10 minutes.
3. Peel the tomatoes and transfer them to a mixer jar.
4. Add soaked red chillies, green chillies, garlic, spring onion, and coriander stems.
5. Blend using coarse mode (or pulse) to keep some texture — do not make a smooth paste.
6. Add salt, sugar, and vinegar/lemon juice. Blend lightly once more if needed.
Notes
• Texture is key — slightly coarse chutney tastes more authentic.
• Adjust chilli quantity based on spice preference.
2. Schezwan Sauce (Smooth & Storable)
Ingredients
For Chilli Paste
• 10–12 Kashmiri red chillies (deseeded)
• Hot water (for soaking)
For Sauce
• 3 tbsp oil
• 1 small cinnamon stick
• 1 star anise
• 8–10 garlic cloves (finely chopped)
• 1 small onion (finely chopped)
• 1 tsp ginger (finely chopped)
• 1–2 green chillies (chopped)
• 1 tbsp soy sauce
• 1 tsp vinegar
• Salt to taste
• 1 tsp sugar
• ½ tsp chicken powder (optional)
Steps
1. Soak/blanch dried red chillies in hot water for 10–15 minutes.
2. Blend into a smooth paste using a mixer.
3. Heat oil in a pan. Add cinnamon and star anise.
4. Add chopped garlic and sauté till aromatic.
5. Add onion and cook lightly (do not brown).
6. Add ginger and green chilli, sauté briefly till raw smell disappears.
7. Add the prepared chilli paste and cook for 4–5 minutes.
8. Add soy sauce, vinegar, salt, sugar, and optional chicken powder.
9. Cook till oil separates and sauce thickens.
10. Cool completely and store in a clean jar.
Notes
• Always go for a smooth paste here for proper sauce texture.
• Stays good in the fridge for 3–4 weeks.
• Use clean, dry spoon while storing.
