No plate of momos is complete without a flavour-packed chutney. From fiery red chilli and smoky roasted tomatoes to nutty sesame and tangy herbs, the right dip brings every bite to life. Whether you like it spicy, garlicky, tangy or mildly sweet, these four chutney recipes add the perfect burst of flavour to your homemade momos.
1. Golbheda ko Achar (Nepali Sesame-Tomato Chutney)
The definitive Nepali momo chutney — thick, nutty, and rounded off with Timur for its signature numbing kick. Roasted sesame and tomatoes come together into a rich, clinging paste that Nepali households swear by.
Prep time: 10 mins | Cook time: 10 mins | Servings: 4
Ingredients
- 3 tbsp sesame seeds
- 2 tomatoes
- 4 dry red chillies
- 4 garlic pods
- 1/2 tsp Timur (Sichuan pepper)
- 1 tbsp oil
- Salt to taste
Method
- Dry roast the sesame seeds until golden.
- Dry roast the red chillies, garlic, and Timur for a minute.
- Roast or blanch the tomatoes until soft.
- Grind everything together with salt into a thick paste.
- Heat oil, temper the chutney briefly, and serve.
2. Sepen (Tibetan Chilli-Garlic Sauce)
Tibet’s original momo companion — sharp, fiery, and built on chillies rather than a heavy tomato base. This is the real deal behind the generic “red chutney” served at most momo stalls, carried into India through Dharamshala, Darjeeling, and Gangtok.
Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
- 2 tomatoes, chopped
- 4 garlic cloves
- 1 tbsp toasted sesame seeds
- 1/2 tbsp red chilli powder
- 1 tsp soy sauce (optional)
- Coriander leaves, a small handful
- Salt to taste
Method
- Blend the tomatoes, garlic, sesame seeds, red chilli powder, soy sauce, and coriander into a smooth sauce.
- Adjust salt and chilli to taste.
- Simmer briefly in a pan for 5 minutes if a thicker, cooked consistency is preferred, or serve fresh and raw.
- Serve at room temperature alongside steamed momos.
3 . Dalle Khursani Chutney (Darjeeling-Sikkim Style)
A glossy, fiery chutney built around Dalle Khursani, one of the world’s hottest round chillies and a GI-tagged speciality of Sikkim and Darjeeling. Charred tomatoes and garlic bring depth, while a dash of vinegar keeps it sharp and tangy.
Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
- 4-5 Dalle Khursani (or substitute with regular round red chillies)
- 3 tomatoes
- 5 garlic pods
- 1 tsp vinegar
- 1 tbsp oil
- Salt to taste
Method
- Char the tomatoes, chillies, and garlic directly over a flame or in a hot pan until blistered.
- Cool slightly, then peel off any charred skin.
- Blend into a smooth, glossy paste with salt.
- Stir in vinegar.
- Heat oil, temper the chutney briefly, and serve.
4. Til-Badam ko Achar (Sesame-Peanut Chutney)
A richer, more textured household variation found across Nepali kitchens — roasted peanuts (badam) join sesame (til) for extra body, giving this chutney a coarser bite than the classic Golbheda ko Achar.
Prep time: 10 mins | Cook time: 10 mins | Servings: 4
Ingredients
- 2 tbsp sesame seeds
- 1/4 cup roasted peanuts
- 4 dry red chillies
- 4 garlic pods
- Salt to taste
- 1 tbsp oil
Method
- Dry roast the sesame seeds and peanuts separately.
- Dry roast the red chillies and garlic until fragrant.
- Grind everything together with salt into a coarse, textured paste.
- Heat oil, temper briefly, and serve.
These four authentic chutneys bring out a different side of the momo — smoky, tangy, nutty, or cooling — so pick one, or better yet, make a small batch of each and let your table decide.
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