Momo Achar (Tomato Sesame Chutney for Momos)

You can have the most beautifully pleated momos in the world, but without the right achar, the meal feels incomplete. In Nepal, every household has its own version — some smokier, some nuttier, some hot enough to make your eyes water — but the core idea is the same: charred tomatoes, toasted sesame seeds (til), mustard oil, and a clear hit of garlic and chili. It is the sauce that turned a Tibetan dumpling into a Nepali institution.

This is the version my mother taught me, the one we serve with chicken momos at every family gathering. The trick is the char on the tomatoes — done right over an open flame, that blackened skin is where all the depth lives. Skip it and you get a marinara; embrace it and you get something properly Nepali.

Ingredients

• 4 medium ripe tomatoes (about 500 g)
• 1/4 cup white sesame seeds (til)
• 2 dried red chilies (adjust to taste)
• 4 cloves garlic, peeled
• 1 tablespoon fresh ginger, peeled and roughly chopped
• 2 tablespoons mustard oil
• 1/4 teaspoon methi (fenugreek) seeds — optional but traditional
• 1 teaspoon salt, or to taste
• 1 teaspoon lemon juice
• 1/4 teaspoon ground timur (Nepali Sichuan pepper) — optional, for a Himalayan twist
• 2 tablespoons fresh cilantro, finely chopped (for garnish)

Optional add-ins

• 2 tablespoons roasted peanut powder — for a richer, thicker achar (Newari style)
• 1/4 cup warm water — to loosen into a jhol (soup-like) consistency for jhol momo

Instructions

1. Char the tomatoes: Holding each tomato with tongs over an open gas flame, rotate slowly until the skin is blistered and blackened all over — about 3–4 minutes per tomato. (No gas? Roast under a hot broiler on a foil-lined tray, turning every 2 minutes for about 10 minutes total, until charred.) Let them cool slightly, then peel away the loose blackened skin. A few flecks of char left behind are good — that is the smoke.

2. Toast the sesame seeds: In a dry skillet over medium heat, toast the sesame seeds, stirring constantly, for 2–3 minutes until they turn pale gold and smell nutty. Watch closely — they go from done to burnt in seconds. Tip onto a plate to stop the cooking.

3. Bloom the mustard oil: Heat the mustard oil in a small pan over medium-high until it just starts to smoke and the raw bitterness lifts off. If using methi seeds, add them now and let them sizzle for 5 seconds — they should turn dark golden but not black. Remove from heat and let the oil cool to lukewarm.

4. Grind: In a blender or mortar and pestle, combine the charred tomatoes, toasted sesame seeds, dried red chilies, garlic, ginger, salt, and timur (if using). Pulse to a coarse, chunky paste — not a smooth puree. The visible flecks of sesame and char are the soul of momo achar.

5. Combine: Transfer the paste to a serving bowl. Stir in the bloomed mustard oil (with the methi seeds) and the lemon juice. Taste and adjust salt and chili. Top with chopped cilantro.

6. Rest: Let the achar sit for at least 15 minutes before serving — the flavors deepen and marry. It is even better the next day.

Serving notes

Serve at room temperature alongside steamed momos. Spoon a generous dollop next to each plate, or pour the loosened jhol version directly over the momos and drink the bowl when the dumplings are gone. Also brilliant with aloo achar, pakora, samosa, or as a spicy condiment for grilled meats and rice.

Storage

Keeps in a clean glass jar in the refrigerator for up to 1 week. The oil may separate and rise to the top — that is normal; just stir before serving.