Tomato Chutney
74
Mango chutney sounds very familiar with us, but you can make tomato chutney as well, and the savory flalvor goes well with all kinds of dishes. Here it is.
Ingredients
| 2 | tablespoons |
vegetable oil
|
|
| 1 | pinch |
hing
optional |
* |
| 1 | teaspoon |
black mustard
seeds |
* |
| 1 | teaspoon |
cumin seeds
|
|
| 2 | each |
bay leaves
|
* |
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
turmeric
|
|
| 6 | medium |
tomatoes
sliced |
|
| 4 | each |
green chili peppers
sliced long ways |
* |
| 1 | tablespoon |
ginger
minced |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | tablespoons |
cilantro
freshly chopped |
* |
Directions
Heat the oil in a saucepan until hot.
Add the hing if needed, black mustard seed and cumin seed.
After seeds are cracked add bay leaves, paprika, and turmeric.
Stir and cook for about 30 seconds and add sliced tomatoes, green chili and ginger.
Cover the pan and bring the mixture to a boil.
Cook for 6 to 7 minutes on low medium heat until tomatoes are soft.
Mix the cornstarch with 2 teaspoons of water and pour into the tomatoes.
Cook for another a few minutes.
Stir in the sugar and cilantro until well mixed, turn off the heat and cover for another a few minutes.
Season with the salt, sugar and pepper to taste.
Note:
Tomato chutney is best served as a side dish with any kind of stuffed Paratha or over any kind of Indian rice dish.
Nutrition Facts
Serving Size 202g (7.1 oz)Amount per Serving
Calories 12053% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 600mg
25%
Total Carbohydrate
5g
5%
Dietary Fiber 2g
10%
Sugars g
Protein
4g
Vitamin A 34%
•
Vitamin C 40%
Calcium 2%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
