Bhatmas Ko Seto Jhol Chutney
BINOD BARAL
Tourism & Business Advisor of Nepal | Honorary Goodwill Ambassador | Chief Judge Asian Curry Award UK | Visiting Faculty Oxford College of Engineering & Management | Weekly Food Columnist Annapurna Express
A Nepali Delight
If you’ve ever wandered through the vibrant streets of Kathmandu, you’ve surely encountered the rich aroma of steaming momo served with a variety of dipping sauces. But among the many chutneys that accompany these delicious dumplings, there’s one that stands out: Bhatmas Ko Seto Jhol Chutney. This soybean-based white sauce is a staple in many momo eateries, loved for its creamy texture and subtle heat. And when you add lapsi (hog plum) paste, it becomes something truly special—tangy, rich, and refreshingly unique.
I remember being a regular at Everest Momo, where they served the most irresistible bhatmas chutney. My taste buds craved it, whether my stomach had room for another plate of momo or not. There was something magical about that tangy, spicy, and slightly nutty flavor that kept me coming back. Now, with a little twist of lapsi and fresh coriander, I’ve recreated that magic in this recipe for you to enjoy at home.
The Ingredients That Bring It All Together
Bhatmas (Soybeans): In Nepal, roasted soybeans are not just a snack but an integral part of many dishes. Roasting them releases their nutty flavor, which becomes the base of this chutney.
Lapsi (Hog Plum) Paste: Lapsi is a tart fruit native to Nepal, and its paste brings an irresistible tanginess to the chutney. It’s the secret ingredient that makes this chutney so special.
Fresh Coriander: While this chutney is delicious on its own, the addition of fresh coriander gives it a burst of freshness that ties all the flavors together.
Ingredients:
Let’s Dive Into the Recipe:
The Roast That Counts:
Begin by roasting the soybeans. In Nepal, this is a familiar process—dry roasting the bhatmas until they turn golden and emit a warm, nutty aroma. Let them co
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The Magic of Lapsi:
If you’re using dried lapsi, soak it in warm water until it softens. Remove the seeds and mash it into a smooth paste. Lapsi is a tart, almost citrus-like fruit, and this paste adds an unforgettable tangy punch to the chutney.
The Blend of Flavors:
In a blender, add ginger, garlic, green chilies, cumin seeds, the lapsi paste, and a squeeze of lemon juice or vinegar if you like an extra kick. Blend until smooth. This mixture forms the spicy, tangy heart of the chutney.
Bringing It All Together:
Heat a little oil in a pan over low heat and pour in the blended mixture. Stir and let the flavors cook together for a couple of minutes.
The Jhol:
Add about 2 cups of water to the pan and stir in the crushed roasted soybeans. Let it simmer on low heat, stirring occasionally, for about 5-7 minutes. You’ll notice the chutney thickening to a perfect light, soupy consistency—this is your seto jhol chutney coming to life!
The Final Touch: Stir in the finely chopped fresh coriander. This step lifts the entire chutney with a burst of herby freshness. Salt to taste and adjust the sourness by adding more lapsi paste or lemon juice, if needed.
The Garnish: Before serving, garnish with a handful of freshly chopped coriander for that final flourish.
A Chutney to Remember
Serve this flavorful chutney with steaming momo or even alongside sel roti, samosas, or pakoras. The creamy richness of the soybeans, the tangy twist from the lapsi, and the brightness of fresh coriander make this chutney unforgettable.
It’s not just a dip—it’s a journey into the heart of Nepali street food culture.
So the next time you’re in your kitchen, craving a taste of Kathmandu, whip up this Bhatmas Ko Seto Jhol Chutney. Who knows? It might just become the star of your momo nights, as it once did for me at Everest Momo. Enjoy