Chutney Dipping Sauce 

Orange-colored chutney dipping sauce with dill herb spring

This is the perfect dipping sauce to enjoy with Tibetan Momos. Momos are dumplings that originated in Tibet and Nepal and are also popular in Bhutan and certain regions of India. They’re usually wrapped in a simple dough of white flour and water and are stuffed with combinations of veggies, tofu, meat or cheese such as Tibetan hard cheese or paneer. Get the momos recipe here.

Also great for spreading on anything where you want a little kick of heat with tomatoey goodness!


  • 4 – 5 cloves garlic, chopped 
  • ½” piece ginger, chopped 
  • 1 Tbsp oil 
  • ¼ tsp – 1 Tbsp red pepper flakes – to taste 
  • 3 Tbsp hulled sesame seeds 
  • 14 oz can diced tomatoes 
  • 1 cup red onion, chopped 
  • 2 Tbsp tamari or soy sauce 
  • 2 Tbsp – ¼ cup fresh squeezed lemon juice – to taste 
  • 1 cup water 


In a skillet over medium heat, heat oil, ginger and garlic. Cook until fragrant, 1-2 minutes. Add red pepper flakes and sesame seeds and toast 1 minute. 

Add onion, sautéing 4 minutes until soft. Add tomatoes and sauté 4-5 minutes more until soft. Transfer mixture to a blender with tamari, lemon juice and water. Blend until smooth and add salt to taste. Use immediately or store in refrigerator until ready to use.