Tomato chutney
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Tomato chutney

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Time to cook

30 minutes

Difficulty-icon

Difficulty

Easy

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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.

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

Vegetable Oil

1 tsp

Salt

1 pinch

Vegetable 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

1

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.

2

Add chopped tomatoes, asafoetida and salt.

3

Stir and saute till the tomatoes soften and let it cool.

4

Add it to a chutney grinder or small blender along with water and grind to a smooth paste.

Cooking

1

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.

2

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

Carbs

0.2

Proteins

Proteins

0.1

Fats

Fats

0.2

Fiber

Fiber

0.1

3

kcal

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