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| Main ingredients | White sesame seeds, Oil, Ginger, Garlic, Onions, Tomatoes, Dried red chillies, Green chillies, Fresh coriander stems, Sichuan peppers, Salt |
| Cuisine | Nepali |
| Course | Chutneys |
| Prep time | 25-30 minutes |
| Cook time | 30-35 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Sesame Seed Chutney
- ½ cup white sesame seeds
- 2 tablespoons oil
- 2-inch ginger, roughly chopped
- 15-20 garlic cloves
- 2 medium onions, roughly chopped
- 2 medium tomatoes, roughly chopped
- 10-12 dried red chillies
- Salt to taste
- Tomato Chutney
- 4 medium tomatoes, roughly chopped
- 2 tablespoons oil
- 15-20 garlic cloves
- 2-inch ginger, roughly chopped
- 2-3 green chillies
- 10-15 fresh coriander stems, roughly chopped
- 10-12 dried red chillies
- ½ tsp Sichuan peppercorns
- Salt to taste
Method
- To make sesame seed chutney, heat oil in a shallow non-stick pan, add sesame seeds and sauté for a few seconds.
- Add ginger and garlic, mix and sauté for 2 minutes. Add onions, mix and sauté till translucent.
- Add tomatoes, dried red chillies and salt, mix well and cook till tomatoes are pulpy.
- Add ½ cup water, mix well, cover and cook for 4-5 minutes.
- Allow to cool and transfer into a grinder jar and grind to fine chutney. Transfer into a serving bowl.
- To make tomato chutney, heat oil in a shallow non-stick pan, add garlic, ginger and green chillies, mix and sauté for 2-3 minutes.
- Add tomatoes and coriander stems and mix well.
- Add dried red chillies, Sichuan peppercorns and salt and mix well. Add ½ cup water, mix well, cover and cook for 6-8 minutes or till the tomatoes are pulpy.
- Allow to cool, transfer into a grinder jar and grind to a fine chutney. Transfer into a serving bowl.
- Serve both the chutneys with momos.
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