Indian
Tamatar Ki Chutney
$1
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
80Calories
1.5gProtein
5.5gFat
7gCarbs
3.5gSugar
1.8gFiber
300mgSodium
0mgChol
0.6gSat Fat
220mgPotassium
20mgCalcium
0.6mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
vegan
gluten-free
dairy-free
nut-free
low-calorie
Instructions
1
Heat 1 tbsp oil in a pan and sauté chopped tomatoes and onion until soft and mushy.
2
Add red chili powder and salt, cook for a few minutes, then cool and blend to a smooth or coarse paste.
3
Heat remaining oil in a small pan for tempering.
4
Add mustard seeds and let them splutter, then add garlic cloves, curry leaves, and dried red chilies.
5
Fry until garlic turns golden and curry leaves are crisp.
6
Pour the tempering over the blended tomato chutney and mix well.
7
Adjust salt, tanginess, and sweetness to taste before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 medium, chopped tomato
- 3 cloves3 cloves garlic cloves
- 1 sprig1 sprig curry leaves
- 1/2 tsp1/2 tsp mustard seeds
- 1/2 tsp1/2 tsp red chili powder
- 1 tbsp1 tbsp oil
- 11 small, chopped onion
- 11 whole dried red chilies
- 1 pinch1 pinch asafoetida (hing)
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp tamarind or lemon juice
- 1/4 tsp1/4 tsp jaggery or sugar
