Indian
Tamatar Ki Chutney
$1
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
80Calories
1.5gProtein
5gFat
7gCarbs
4gSugar
1.5gFiber
220mgSodium
0mgChol
0.6gSat Fat
250mgPotassium
20mgCalcium
0.8mgIron
0mcgVitamin B12
12mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
vegan
gluten-free
dairy-free
nut-free
low-calorie
Instructions
1
Heat oil in a pan and add mustard seeds, letting them splutter.
2
Add curry leaves, chopped garlic, and a pinch of asafoetida; sauté briefly.
3
Add chopped onion (if using) and cook until translucent.
4
Add chopped tomatoes and cook down until soft and pulpy.
5
Stir in red chili powder, salt, and a little jaggery or sugar to balance tanginess.
6
Simmer until the mixture thickens into a chutney consistency.
7
Cool slightly and transfer to a serving bowl; garnish with extra tempered curry leaves if desired.
8
Serve with idli, dosa, or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g tomatoes
- 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 (for tempering)
- 11 small onion
- 1/4 tsp1/4 tsp cumin seeds
- 1/2 tsp1/2 tsp urad dal
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp jaggery or sugar
- 1/2 tsp1/2 tsp tamarind pulp
- 1 pinch1 pinch asafoetida (hing)
