This is my ultimate spicy momo chutney recipe or dipping sauce recipe which I learned from my Nepali friend. Actually, I never called the sauce is just a simple momo dipping sauce. I named it “DEADLY SAUCE’. You won’t believe how hot it is. If you are a true spicy food lover or you like spicy dipping sauces just try it. I saw many times Nepalese are fond of spicy foods. Generally, they make non-spicy foods when they are selling it. But usually that same food they make at their home in a very spicy version.
I love Nepali food so much. They can make any veg or non-veg ingredient so tasty. Maximum time they eat veg foods only. Because they live in mountain areas and chicken or meat is costly there due to the transportation problem. They grow their own veggies in their backyard and make delicious dishes out of those. As they eat vegetables most of the time so they make spicy chutney sauces or pickle kind of things with their every meal to make their every meal interesting to eat. This momo chutney/dipping sauce is one of them.
It’s true that they not only have this sauce or chutney with momo’s only, even they eat this with their favourite noodle soup ‘THUKPA’.Thukpa is a traditional Nepali noodle dish with great taste and healthy. It tastes more good in the winter season. A bowl of hot thukpa will make your day I am sure. Another day I will share an authentic thukpa recipe which I got from my friend’s mom.
IS NEPALI MOMO CHUTNEY RECIPE AND TIBETAN MOMO CHUTNEY BOTH ARE THE SAME RECIPE?
No, Both are completely different recipes. Tibetian chutney is not spicy like Nepali chutneys. It’s a bit sweet and sour sauce. And Nepali sources are most of the time looks blood red in colour and super spicy and hot. Tibetian chutney looks pale orange in colour as they use orange sweet mountain chillies to make their chutney. And they use sugar in their chutneys which Nepalis never do with their chutney dishes. I saw many bloggers write in their Tibetian momo chutney recipe that they use galangal or Thai ginger in their momo chutney dipping sauce. It’s wrong, they never use galangal or Thai ginger in there any dishes even in chutneys because galangal is not grown in the mountain region of Tibet.
Tibetans eat very simple food. In northern Nepal and Bhutan where many Tibetans live and If you go to their village you can see in every resturants there, they are using simple ingredients and non-spicy foods. And most are veg dishes. I never found GALANGAL there. They use lemongrass sometimes but galangal never. I asked many vegetable vendors about it but they even never see galangal before and they don’t eat this. It’s true information which I collected personally. I would recommend everyone to visit that place if you can and I am sure the beautiful natural view and delicious simply cooked food will inspire you to know more about that place.
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