Ekdum Teekhi Lal Chatpati Momo Chutney

Ingredients

• Tomatoes (Cook until completely soft; quantity was not clearly audible in the transcript.)
• Fresh coriander (Added while cooking; amount was not clearly audible.)
• Salt (Add according to taste.)
• 2 tbsp Oil (For heating the tempering.)
• Garlic (Finely chopped or sliced; the transcript appears to say garlic flakes, but the amount is unclear.)
• Kashmiri red chili powder (Added to the tempering; quantity was not clearly audible.)
• Vinegar (The transcript may refer to vinegar or another tangy ingredient; amount is unclear.)

Steps

1. 1

   Cook the tomatoes with the fresh coriander and salt. Continue cooking until the tomatoes become completely soft.

2. 2

   Once softened, use the cooked tomato mixture as the base of the chutney. The transcript does not clearly specify whether it is blended or mashed, so follow the author's demonstrated consistency if visible.

3. 3

   Heat 2 tablespoons of oil in a pan.

4. 4

   Add the garlic to the hot oil and cook it as the tempering.

5. 5

   Add Kashmiri red chili powder to the garlic tempering. If using the tangy ingredient mentioned indistinctly in the transcript, add it at this stage according to the demonstrated recipe.

6. 6

   Pour the hot tempering over the prepared tomato chutney and mix. Serve with momos.

Notes

The automatic Hindi transcript is heavily corrupted, so several ingredient quantities and one tangy ingredient are unclear. The source does not clearly state the tomato quantity, the amount of coriander, garlic, or Kashmiri chili, nor a definite blending method.

Nutrition per serving

• condiment
• chutney
• momo accompaniment
• spicy
• vegetarian
• South Asian
• street-food style
• no-cook assembly