Easy Jhol-Like Sauce Recipe

A nutty, spicy jhol sauce that’s perfect for drizzling over momos or rice! This easy recipe blends toasted sesame, tomatoes, and bold spices for a rich, tangy kick that’s pure Nepali comfort in every spoonful.

There’s something almost magical about a well-made sauce. This easy jhol-like sauce, rooted in the rich flavors of Nepali cuisine, brings warmth, spice, and depth to any dish it touches. Whether you’re dunking momos, drizzling it over grilled veggies, or using it as a bold soup base, this jhol is everything you want in a sauce — nutty, slightly spicy, with a mellow tang. Get ready to add a flavorful, earthy element to your cooking that’ll make everyone at the table come back for seconds.

If you’re already intrigued, you’re not alone. Jhol sauce has a unique way of balancing complex flavors with simplicity, making it a true gem of Nepali food culture. It’s got that “can’t get enough” quality, perfect for pairing with anything from dumplings to meats. Once you try it, you’ll understand why this versatile, easy-to-make sauce is beloved across Nepal and beyond.

While you’re here, if you’re a fan of sauces and dips that add an extra punch, you might also want to check out this Lefrois Sauce Recipe for a French-inspired dip or this Blue Jam Garlic Aioli Recipe that brings a bold, garlicky flavor to the table.

What is Jhol Sauce?

In Nepali cuisine, "jhol" simply means “liquid” or “broth,” but don’t let the simplicity of the name fool you. A good jhol is rich, deeply flavored, and often spicy, balanced by a creamy texture from ground sesame seeds and peanuts.

This traditional sauce varies from household to household in Nepal, and while it’s most famously served with momos (Nepali dumplings), it’s equally delicious as a dipping sauce for breads, grilled veggies, or even poured over rice.

What makes this particular version of jhol unique is its ease and adaptability. This easy jhol-like sauce captures the essence of traditional jhol without requiring specialty ingredients or a ton of time. And with its warm, nutty base and a hint of spice, it’s bound to be a crowd-pleaser. You’ll love it for its versatility — pair it with Tippins Cornbread or try drizzling it over Zamorano Buns for an unexpected yet delightful twist.

Ingredients for an Easy Jhol-Like Sauce

The secret to a good jhol sauce lies in simple ingredients that pack a big punch. Each one serves its purpose, creating a harmonious blend of nuttiness, heat, and zest that’s worth every spoonful.

Core Ingredients:

1. Tomatoes - Fresh, juicy tomatoes add a subtle sweetness and acidity to balance the sauce. Use ripe tomatoes for the best flavor.
2. Sesame Seeds - A staple in Nepali cooking, these seeds give the sauce its earthy flavor and creamy consistency. Toast them lightly to bring out their nutty aroma.
3. Peanuts - While optional, they add a richer creaminess and a touch of sweetness.
4. Garlic and Ginger - These two bring warmth and depth, grounding the sauce with a savory kick. Fresh garlic and ginger work best.
5. Dried Red Chilies - Adds a manageable heat level. You can adjust the spice to your liking.
6. Cumin Seeds - Toasted for a smoky, aromatic undertone that rounds out the flavors.
7. Turmeric Powder - For color and a slight earthy taste. Just a pinch goes a long way here.
8. Soy Sauce - A dash of umami to intensify the sauce’s savory profile.
9. Salt and Water - Essential for flavor balance and consistency.

Each ingredient has its role in creating that “jhol” quality. Sesame seeds, for example, are vital to the sauce’s body, helping it cling to whatever you’re dipping. They blend into a creamy paste that’s hard to resist, especially when paired with the tangy acidity of tomatoes. The dried red chilies add a layer of spiciness, giving it a fiery kick without overwhelming your taste buds.

If you’re interested in other recipes that balance flavors in a similar way, try this Captain D's Slaw Recipe for a refreshingly creamy and slightly tangy salad that complements rich sauces.

Why You’ll Love This Easy Jhol-Like Sauce

This sauce is one of those recipes that can elevate just about any dish it meets. Here’s why:

• Versatile Pairing Options: It’s not just for dumplings! Use it on roasted meats, as a salad dressing, or even as a dip for Cunetto Garlic Cheese Bread.
• Quick & Easy: With just a few basic steps and pantry staples, you can have a batch of this sauce ready in minutes.
• Customizable Heat: Adjust the chili level to suit your heat tolerance. Go mild for kids or amp it up for spice lovers.
• Authentic Taste: Even with a simplified recipe, this sauce keeps that distinct Nepali flavor profile that’s earthy, spicy, and comforting.

Ideal Occasions for Serving Jhol Sauce

Jhol sauce is more than just a dip — it’s a fantastic way to bring something special to the table. It’s particularly popular as a street food accompaniment in Nepal, where it’s often ladled over momos or used as a base for noodle soups. But it also works beautifully in modern settings, from potlucks to family gatherings. You can even serve it as a unique, unexpected condiment at a BBQ or brunch.

Step-By-Step: How to Make an Easy Jhol-Like Sauce

Making this sauce is straightforward, but following a few pro tips will ensure it turns out with the right balance of creaminess, heat, and acidity.

1. Toast Your Seeds and Spices

Start by toasting your sesame seeds and cumin seeds in a dry pan over medium heat. This step releases the natural oils, giving the sauce a deep, nutty aroma.

Pro Tip: Don’t skip the toasting! It’s a quick step that transforms the flavor of your seeds and brings out their best.

2. Blend the Base Ingredients

In a blender, combine the toasted sesame seeds, peanuts, tomatoes, garlic, ginger, and dried red chilies. Blend until smooth. If it’s too thick, add a splash of water to help it along.

3. Heat the Sauce

In a pot, add a small amount of oil and turmeric powder. Let it sizzle for a few seconds before adding the blended mixture. This quick fry brings out the turmeric’s color and aroma.

4. Adjust the Consistency

Add warm water gradually until the sauce reaches your desired thickness. Some people like it thick enough for dipping, while others prefer a soupier texture for drizzling.

5. Season and Garnish

Add salt and soy sauce to taste, and let it simmer for a few minutes. Finish with fresh cilantro on top for a burst of color and freshness.

Cooking Tip: Adding a small pinch of sugar can help balance the sauce’s acidity if your tomatoes are extra tangy.

Serving Suggestions and Pairings

Once your jhol sauce is ready, you’ll find countless ways to enjoy it. Try using it as a dipping sauce for Crookie Recipe, or pour it over Lombatello Steak for a surprising, flavor-packed pairing. Or keep it simple with a batch of Makmoura Recipe, where its earthy flavors will balance the spices beautifully.

This sauce keeps well in the fridge for up to a week, so feel free to make it ahead of time and enjoy it with your meals throughout the week. Just be sure to give it a good stir if it separates.

Easy Jhol-Like Sauce Recipe

This easy jhol-like sauce recipe, inspired by Nepali flavors, combines the nutty richness of sesame seeds with a spicy, tangy kick from fresh ingredients. Perfect as a dipping sauce for momos, drizzled over rice, or as a flavorful addition to soups and grilled dishes.

Ingredients

• 2 large ripe tomatoes, roughly chopped
• 1/2 cup sesame seeds, toasted
• 1/4 cup roasted peanuts
• 2 dried red chilies (adjust to taste)
• 2 cloves garlic, peeled
• 1-inch piece of ginger, peeled
• 1/2 teaspoon cumin seeds, toasted
• 1 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon soy sauce
• 2-3 cups warm water (adjust for consistency)
• Fresh cilantro, for garnish

Instructions

1. Toast sesame seeds and cumin seeds in a dry pan over medium heat until golden and aromatic, about 2-3 minutes.
2. In a blender, combine the toasted sesame seeds, roasted peanuts, tomatoes, dried red chilies, garlic, and ginger. Blend until smooth, adding a little water if needed.
3. Heat a small amount of oil in a pot, add turmeric powder, and let it sizzle for a few seconds to release its aroma.
4. Add the blended mixture to the pot, cooking for 2-3 minutes while stirring.
5. Pour in warm water gradually, adjusting to desired consistency. Simmer for 5-10 minutes.
6. Season with salt and soy sauce to taste. Garnish with fresh cilantro before serving.

15 minutes prep time with 10 minutes cook time.

Serves 6 and contains approximately 110 calories per serving.

Nepali, Asian / Sauce, Dip

Rated 4.8 by 1234 reviewers.

Recipe Tags: jhol sauce, Nepali jhol, dipping sauce, sesame sauce, spicy jhol sauce, momos sauce, easy jhol recipe, Nepali cuisine, sauce for dumplings

Published by: Show Recipe

This easy jhol-like sauce brings a taste of Nepali cooking to your kitchen with minimal effort. It’s adaptable, beginner-friendly, and filled with flavors that’ll make it a staple in your condiment rotation.