The essential dipping sauce for momo. A sesame-tomato chutney that's smoky, nutty, tangy, and spicy — designed to cut through the richness of steamed dumplings.
This is a living recipe — update it as you go.
- 2 large ripe tomatoes
- 1 cup sesame seeds (til) — the star ingredient
- 3-5 cloves garlic, minced
- 1 tbsp ginger, minced
- 3-5 fresh hot red or green chilies (to tolerance)
- 1 cup fresh cilantro (dhaniya), chopped
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds
- ~10 timur seeds
- ¼ tsp asafetida (hing)
- 2 tbsp fresh lime juice
- Salt to taste
- Oil
1. Roast the tomatoes
- Char whole tomatoes directly over flame, under a broiler, or dry roast in a hot pan
- Turn until skin is blistered and blackened all around
- The charring gives the smoky flavor that defines momo achaar
- Let cool, then peel off the charred skin
2. Toast the sesame seeds
- Dry roast sesame seeds in a pan on medium heat
- Keep stirring — they burn in seconds
- Done when golden and fragrant
- Grind to a fine powder (mortar or blender)
3. Toast the whole spices
- In the same dry pan, briefly toast cumin seeds, mustard seeds, and timur
- Just until they start to pop and smell aromatic (~30 seconds)
- Grind together
4. Blend everything
- Combine in a blender or mortar:
- Roasted peeled tomatoes
- Ground sesame
- Ground spice mix
- Garlic, ginger, chilies
- Cilantro
- Hing
- Lime juice
- Salt
- Blend to a smooth paste (smoother than golveda ko achaar — this is a dipping sauce)
- Add a splash of water if too thick
|
Momo ko Achaar |
Golveda ko Achaar |
| Base |
Sesame + tomato (equal stars) |
Tomato-forward |
| Tomato |
Charred/roasted for smokiness |
Cooked in oil with jeera |
| Texture |
Smooth dipping sauce |
Chunky, rustic |
| Extras |
Ginger, mustard, hing, cilantro, lime |
Simpler — garlic, peanuts |
| Complexity |
More spices, more steps |
Quick and straightforward |
| Use |
Momo dipping sauce |
Dal bhat, rice, anything |
- Sesame is everything — don't skip it or reduce it. It's what makes this momo achaar, not just regular achaar
- Roast the tomatoes properly — the char = the smoky flavor
- Tastes better after 15-20 minutes of resting
- Keeps in fridge for ~1 week in an airtight container
- Freezes well for up to 3 months
- Jhol achaar — thin it way out with water/broth for a soupy version (jhol momo style)
- Some add a pinch of turmeric for color
- Peanuts can supplement or replace sesame
- Tamarind instead of lime for a sweet-sour twist