How To Make Fresh Tomato Chutney
Love Indian food? We can’t blame you! If you haven’t yet, you might want to trade in your regular condiments and try making your own chutney at home. After all, this savory and often spicy South Asian food item can instantly make all kinds of dishes from Indian cuisine a whole lot better. Use it as a dipping sauce for freshly-made naan bread, as a toast spread, or pair it with curries. So if you’re interested, you’ll have lots of fun playing around with these chutney recipes.
Serves:
Ingredients
- 6 ripe tomatoes, chopped
- 1 onion, finely chopped
- 1 green chili, chopped
- 2 cloves of garlic, minced
- 1 inch ginger, grated
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tbsp vinegar
- 1 tbsp oil
- Salt to taste
Instructions
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Heat oil in a pan and add mustard seeds and cumin seeds. Let them crackle.
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Add onions, green chili, ginger, and garlic. Sauté until onions turn translucent.
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Add tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes soften and release their juices.
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Add vinegar and cook for another 2-3 minutes.
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Remove from heat and let the mixture cool down.
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Blend the mixture to a smooth chutney consistency.
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Transfer the chutney to a serving bowl and refrigerate for at least an hour before serving.
Nutrition
- Calories : 45kcal
- Total Fat : 3g
- Sodium : 150mg
- Total Carbohydrates : 4g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 1g
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