Tomato chutney
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A delightful condiment prepared with ripe tomatoes, infused with aromatic spices and herbs, providing a tangy and flavorful twist without the use of onions and garlic.
Ingredients
Tomatoes
2 medium
Fresh Ginger
1 slice
Red Chilli Pepper
2 Tsp
Urad Dal
0.5 Tsp
Black Pepper
3 peppercorns
Cloves
2 Clove
Asafoetida
1 pinch
Water
1.5 tbsp
Cold Pressed Olive Oil
1 tsp
Salt
1 pinch
Cold Pressed Olive Oil
1 tsp
Red Chilli Pepper
2 Tsp
Curry Leaves
5 leaf
Mustard Seeds
0.25 tsp
Fenugreek Seeds
1 pinch
Asafoetida
1 pinch
Step-by-step instructions to cook
Prep
Heat oil and add urad dal and saute until the urad dal starts turning maroonish. Add broken dry red chilies, cloves, black pepper and ginger. Stir until the chilies change their color.
Add chopped tomatoes, asafoetida and salt.
Stir and saute till the tomatoes soften and let it cool.
Add it to a chutney grinder or small blender along with water and grind to a smooth paste.
Cooking
Heat oil in the same pan and add mustard seeds and let them crackle. Add curry leaves, methi seeds, asafoetida and one broken red chili. Saute till the curry leaves become crisp.
Add the ground tomato paste and saute for 3 to 4 minutes on a low flame. Check the taste and add more salt if required. Stir again. The chutney is done and ready to be served.
Nutrition information
(per serving)
Carbs
0.2
Proteins
0.1
Fats
0.2
Fiber
0.1
3
kcal
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