Tomato Chutney Recipe
Tomato Chutney is basically delicious chutney made from sauteed tomatoes and onions flavoured with ginger and tempering. This chutney provides vitamins and antioxidants. These glistening red bundles are storehouses of health. Chutney originated in India. The history of Chutney in India goes back to 500BC; since then, we have been making Chutneys out of a variety of things. After various invasions and colonisation Chutney got introduced to many other countries as well. Chutney is also known by the name sauce though there are many local variations to its recipe. Tomato chutney offers great relief from life-threatening diseases like cancer and enables a person to live a longer and healthier life. Puree it and glaze meat, roasted sweet potatoes, butternut squash, etc. Chutneys have a great deal of importance in India as they add the flavoursome tangy and spiced taste to our palette. Puree it and use it as a dipping sauce for egg rolls, samosa, any fried food.
ingredients serve
Ingredients for Tomato Chutney Recipe
- As required Ingredients for chutney
- 2 teaspoon Oil
- 1/2 cup Sambar onions
- 1 inch Ginger grated
- 1 No.s Green chilli chopped
- 1 teaspoon Turmeric powder
- 4 No.s Tomatoes large, finely chopped
- 1/4 teaspoon Asafoetida powder
- As required Salt
- As required Ingredients for Tempering
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Split white urad dal
- 1 sprig Curry leaf roughly torn
Directions: Tomato Chutney Recipe
step 1
- STEP 1.In a preheated pan add 1 tsp oil, 1/2 cup sambar onions (baby/pearl). Saute till onions are tender and begin to change colour.
step 2
- STEP 1.Then add 1-inch ginger grated, 1 green chilli chopped, 1 tsp turmeric (Haldi) powder and 4 large tomatoes finely chopped. Saute till tomatoes begin to soften.
step 3
- STEP 1.Add ¼ asafoetida (hing) powder, salt to taste, and cook for 4 to 5 minutes on medium heat till tomatoes soften. Turn off the heat.
step 4
- STEP 1.Transfer the cooked tomato mixture to a blender and grind to smoothen the consistency. Empty it into a serving bowl.
step 5
- STEP 1.For the tadka, add 1 tsp oil to a preheated pan. Add ½ tsp mustard seeds, ½ tsp split white urad dal and allow the seeds to splutter and the dal to turn golden and crisp. Add 1 sprig of roughly torn curry leaf. Chutney is ready.
value
Current Totals
- Fat12g
- Protein8g
- Carbs30g
- Fiber13g
MacroNutrients
- Carbs30g
- Protein8g
- Fiber13g
Fats
- Fat12g
Vitamins & Minerals
- Calcium91mg
- Iron5mg
- Vitamin A5429mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9144mcg
- Vitamin B120mcg
- Vitamin C173mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium116mg
- Manganese2mg
- Phosphorus169mg
- Selenium2mcg
- Zinc1mg