By Aditi Saraswat
October 27, 2026
Nepali-style sesame momo chutney has the taste of roasted sesame seeds, charred tomatoes, garlic and dried red chillies to make a thick, nutty dip that has a smoky depth with a sharp, spicy finish. Unlike the thinner tomato-based sauces, sesame gives the chutney its body, helping it to cling to the momos.
2 tbsp sesame seeds 2 medium tomatoes 4–5 dried red chillies 3 garlic cloves 1 tbsp lemon juice ¼ tsp cumin seeds Salt, to taste 2–4 tbsp water, as needed 1 tsp mustard oil, optional
In a pan, dry-roast some sesame seeds over a low flame for about 2–3 minutes, mixing constantly until aromatic. Let them cool down a bit before grinding to maintain their nutty taste.
In a pan, roast tomatoes until their skins blister and turn dark in places. This adds a smoky sweetness that perfectly balances the chilli heat.
Soak some dried red chillies in hot water for about 10–15 minutes, then drain. This will soften them and make the blending much easier.
Grind to make some sesame seeds, roasted tomatoes, chillies, garlic, cumin and salt to make a thick paste. Add water slowly to keep it a rich, dip-like texture.
Mix in some lemon juice and mustard oil, optional. Adjust the salt and spices, then serve with hot steamed or fried momos for a nutty, tangy spice.