125g chutney

Cooking Time

30 minutes


  • 20 g dried red chillies
  • 120 g vinegar (optional)
  • 3 g or 1 pc garlic (large)
  • ½ tsp salt

This is a no-cook, easy-to-make momo chutney recipe for the hot chilli sauce that is usually served with momos or kotheys. Besides the heat from the dried red chillies, vinegar lends it a slight tang and the garlic provides flavour. Just a dab of this hot momo chutney is enough with each bite—it packs quite a punch.

Recipe Notes

  • The most common version of this chutney does not use any vinegar—just salt, garlic, chillies and water.
  • You can retain the seeds if you want a super-hot sauce, but remember that the seeds will make the sauce a bit pale in colour, instead of vibrant red.


  1. Slit open the dried red chillies and discard the seeds.
  2. Soak the chillies in hot water for 15 minutes (or in vinegar for 2 hours).
  3. Transfer them to a grinder jar with some of the soaking liquid. You can add more later to adjust consistency. 
  4. Add crushed garlic and salt. Blend everything until smooth.


  • Small bowl
Blue leaf mixer grinder


Blue leaf mixer grinder


  • Grinder