The fire-roasted tomato chutney served alongside momos across the Northeast: smoky, sharp and seriously hot in very small amounts.
How much heat
⅛ teaspoon of flakes is a proper Northeast-style kick. Half that for a gentler table.
Ingredients
Method
- 01
Char the tomatoes directly over a gas flame or under a hot grill until blistered and soft. Peel away the blackest skin.
- 02
Pound the garlic, ginger and chilli flakes with a pinch of salt in a mortar, or blitz briefly.
- 03
Add the tomatoes and crush to a rough, juicy paste.
- 04
Season with lemon, salt and coriander. Serve at room temperature with momos, rice or grilled meat.
Cooked with
Ghost Pepper Chilli FlakesTextured flakes with a fruity aroma and a precise, lingering fire.
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