🇳🇵 Nepal · Sauces
Nepali Momo Ko Achar
A thick, vibrant Nepali momo chutney made with ripe tomatoes, toasted sesame, timur, fresh chilli, coriander and lime.
Behind the plate
Momo ko achar is more than a side sauce: its roasted, nutty heat is part of the momo experience. This version has the body of toasted sesame, the freshness of coriander and lime, and the distinctive citrusy tingle of Nepali timur.
Unlike a thin jhol achar, this sauce is blended to a rich, spoonable consistency that clings to each dumpling. Hing, cumin, ginger and garlic create a deeply aromatic base, while optional paprika strengthens the colour without changing the character of the sauce.
Why this recipe works
Cooking the tomatoes removes excess rawness and concentrates their sweetness. Toasted sesame powder thickens the juices and brings roasted depth, while timur, lime and fresh coriander are blended in near the end so their fragrance stays lively.
The recipe
Ingredients
- 5 large ripe tomatoes, roughly chopped
- 1 cup sesame seed powder, made from toasted and ground sesame seeds
- 1 bunch fresh coriander (cilantro), roughly chopped
- 5 fresh green chillies, trimmed
- A few garlic cloves, peeled
- 1 piece fresh ginger, peeled (the supplied recipe says 1 stalk)
- 1 tsp cumin seeds
- 3 tbsp neutral cooking oil
- 1 tsp timur (Nepali Sichuan pepper)
- ¼ tsp hing (asafoetida)
- 2 tbsp fresh lime juice
- 1 tsp ground turmeric
- 1 tsp paprika, optional, for colour
- Fine salt, to taste
- Hot water, only if needed to adjust the consistency
Method
- Warm a dry frying pan over medium heat. Add the cumin seeds and toast briefly until fragrant, moving them constantly so they do not burn. Transfer them to a plate.
- Add the oil to the pan and lower the heat. Add the hing, turmeric and optional paprika, then stir for only a few seconds to bloom the spices without scorching them.
- Add the tomatoes, garlic, ginger and green chillies. Cook over medium heat, stirring occasionally, until the tomatoes have completely softened and their excess liquid has reduced.
- Remove the pan from the heat and allow the mixture to cool slightly. Transfer it to a blender with the toasted cumin, timur, toasted sesame powder, fresh coriander, lime juice and a first pinch of salt.
- Blend to a thick, cohesive sauce. Scrape down the blender as needed and add hot water only a spoonful at a time if the mixture is too firm to move.
- Taste and adjust the salt, lime and chilli. The finished achar should be rich and spoonable, with enough body to cling to a momo rather than run off it.
Chef’s notes
- Timur is valued for its floral, citrusy aroma and gentle numbing sensation. Start with the supplied amount and grind it finely so it disperses evenly.
- A ‘few’ garlic cloves and ‘1 stalk’ of ginger are size-dependent measurements. Weigh and record them next time if this sauce is being standardised for professional production.
- Do not add water automatically: juicy tomatoes may already provide enough liquid for the blender.
- Commercial hing is often compounded with wheat flour. Check the packet before giving allergen or gluten-free information.
- Cool the finished achar promptly, cover and refrigerate. Use clean utensils each time it is served.
At the table
Spoon generously beside freshly steamed chicken, vegetable or buffalo momo. Finish with a few coriander leaves and a wedge of lime, and offer the linked jhol achar as the lighter, pourable alternative.