Momo Achar: Nepali Tomato Chutney Recipe

What is momo achar?

Momo achar is a Nepali dipping sauce, typically made from roasted tomatoes, chilli, garlic, ginger and ground sesame or peanuts. It is tangy, nutty and a little spicy, and is served alongside steamed or fried momo.

In Nepal the word achar covers a broad family of pickles, chutneys and relishes, from radish and cauliflower to fermented bamboo shoot. The tomato version made for momo is a fresh achar, meant to be eaten the same day or within a few days rather than kept for months.

What ingredients do you need?

You need ripe tomatoes, garlic, fresh ginger, green or dried red chillies, roasted sesame seeds, cumin, salt and fresh coriander. A little timur, the Nepali Sichuan-style pepper, gives the authentic tingle but is optional.

• 4 large ripe tomatoes (about 600 g)
• 2 garlic cloves, unpeeled
• 1 teaspoon grated fresh ginger
• 1 to 3 green chillies, to taste
• 2 tablespoons roasted sesame seeds, lightly ground
• 1/2 teaspoon ground cumin
• 1/4 teaspoon timur (optional)
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons chopped fresh coriander
• 1 tablespoon lime juice
• 1 teaspoon neutral oil or, if you have it, mustard oil (optional)

The quality of the tomatoes makes the biggest difference. Choose ripe, fragrant tomatoes that feel heavy for their size. Nepalese groceries and spices are available in store at Indreni Supermarket in Rockdale.

How do you make momo achar?

Roast the tomatoes, garlic and chillies until blistered, then blend them with the remaining ingredients into a slightly coarse sauce. The whole process takes around 30 minutes.

1. Heat a grill or heavy frying pan on high. Add the whole tomatoes, garlic cloves and chillies.
2. Roast, turning every few minutes, for 10 to 15 minutes until the tomato skins are blistered and blackened in patches and the flesh is soft. Remove the garlic and chillies earlier if they char too quickly.
3. Let everything cool for 5 minutes. Peel the tomatoes and garlic, keeping any juices.
4. Pound or blend the tomatoes, garlic, chillies and ginger into a slightly coarse paste. Avoid over-blending, as a little texture is part of the charm.
5. Stir in the sesame, cumin, timur, salt, coriander and lime juice. Taste and adjust the salt and chilli.
6. Finish with a few drops of oil if using. Serve at room temperature with hot momo.

Traditionally the tomatoes are roasted directly over charcoal or a gas flame, which gives the achar its smoky edge. An oven grill or a heavy frying pan works well if you do not have an open flame. Do not skip the blistered, blackened patches. They are where the flavour comes from.

How spicy should momo achar be?

Spice is entirely a matter of taste. Use one green chilli for a mild sauce and three or four for a fiery one. Removing the seeds reduces the heat, while a pinch more salt and a squeeze of lime lifts the flavour without adding spice.

Many Nepali cooks balance the heat with a spoonful of ground roasted sesame, which rounds the sauce and makes it creamier. If you cannot find sesame, roasted peanuts are a common substitute, and some households use both.

What variations of achar can you try?

Popular variations include a cooked tomato achar simmered with a little oil, a peanut-based achar, and a version brightened with lime and fresh mint. Each pairs well with momo, but the roasted tomato style remains the classic.

• Cooked achar: simmer the blended mixture in a teaspoon of oil for 5 minutes for a deeper, mellower flavour.
• Peanut achar: replace the sesame with roasted, skinned peanuts for a richer sauce.
• Herb achar: add a handful of mint or extra coriander for freshness.
• Mustard oil finish: if you have it, a few drops of mustard oil over the top gives a sharp, pungent Nepali character.

How long does momo achar keep?

Fresh momo achar keeps in a covered jar in the fridge for up to three days. For longer storage, freeze it in small portions for up to a month, then stir well after thawing because it may separate slightly.

The sauce thickens as it chills, so loosen it with a spoonful of warm water before serving. Serve it at room temperature rather than ice cold so the aromatics come through.