Dynamite chutney


Dynamite chutney

Wouldn't you want a nice dip that complements all kinds of momos, chips, fritters, or with a meal? Try this recipe, you won't feel sorry, instead, would make it again.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 cup tomatoes chopped
  • 1 medium-sized onion roughly chopped
  • 1 tbsp red Korean chili or paprika powder
  • 1 tbsp roasted soybean
  • 1 tbsp roasted peanuts
  • 4 tbsp tomato ketchup
  • 1 tbsp chili powder
  • 2 tsp fenugreek
  • 1 tbsp vegetable oil
  • 2 tsp sesame oil
  • ½ tsp salt
  • cup water


  • Mix all ingredients together in a deep saucepot.
  • Bring them to boil, simmer on low heat while covered. Stir occasionally. 
  • Simmer for around 20 minutes.
  • Cool it down a little bit. Then blend it until fine puree. Add little water or salt if needed.
  • Serve immediately or save for later.
  • Could store up to two weeks in a fridge. 


  • This chutney gives a nice flavor and kick, which is ideal for any dip at parties.
  • This sauce can be used to serve as a dip, mom sauce, chowmein sauce, or any chutney with a meal.
  • We can substitute the Korean red chili powder with paprika powder. If unavailable, without chili powder is also fine.
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