Tomato Chutney
Ingredients (10)
- oil1 tbsp
- mustard seeds0.25 tsp
- onion1
- tinned tomatoes1 can
- green chillies2
- turmeric powder0.13 tsp
- chilli powder0.5 tsp
- salt0.5 tsp
- water0.5 cup
- fresh coriander leaves2 tbsp
Method
- 1
Heat the oil in a pan over medium heat.
- 2
Add the mustard seeds and allow them to splutter.
- 3
Add the chopped onion and sauté until soft and translucent.
- 4
Add the chopped green chillies and cook for 1 minute.
- 5
Add the tinned tomatoes and cook until they become soft and can be easily mashed with the back of a spoon.
- 6
Stir in the turmeric powder, chilli powder and salt.
- 7
Add the water and mix well.
- 8
Simmer over medium heat for 5–10 minutes, stirring occasionally, until the chutney thickens.
- 9
Stir in the chopped coriander leaves.
- 10
Switch off the heat and allow the chutney to cool slightly before serving.
Notes & variations
Idli Dosa Chapati Adai Pongal Upma Paniyaram Fresh tomatoes (4–5 medium) can be used instead of tinned tomatoes. Add 3–4 garlic cloves while sautéing the onions for a garlic tomato chutney. A small piece of tamarind or 1 teaspoon tamarind paste can be added for a tangier flavour. Temper with curry leaves for extra South Indian flavour. Refrigerate for up to 3 days in an airtight container.
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 51 kcal | 255 kcal |
| Carbs | 5.7 g | 28.5 g |
| Protein | 1.2 g | 6 g |
| Fat | 3.1 g | 15.5 g |
| Fibre | 1.6 g | 8 g |