How To Make Tangy 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
- 4 ripe tomatoes, chopped
- 2 onions, finely chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon oil
- Salt to taste
- 1 tablespoon fresh coriander leaves, chopped
Instructions
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Heat oil in a pan and add mustard seeds. Once they start to crackle, add cumin seeds.
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Add chopped onions, green chilies, and ginger-garlic paste. Saute until onions turn translucent.
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Add turmeric powder, red chili powder, and salt. Mix well.
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Add chopped tomatoes and cook until they turn soft and mushy.
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Remove from heat and let it cool down.
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Blend the mixture into a smooth paste using a blender or food processor.
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Transfer the chutney back to the pan and cook on low heat for another 5 minutes.
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Garnish with fresh coriander leaves.
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Serve the tangy tomato chutney with your favorite Indian dish or use it as a spread.
Nutrition
- Calories : 84kcal
- Total Fat : 4g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 239mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 2g
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