Tomato Chutney ( Cooking with 1 Tsp Oil)
by Tarla Dalal
This tangy chutney is the best combination for bland dishes like Idli and appe! One of the most popular South Indian chutneys, this is sure to perk up any meal it is served with. Purée the mixture of sautéed tomatoes, onions and dals a bit coarsely, to enjoy a chunky salsa-like texture. The best part is that this delectable Tomato Chutney is made with just a single teaspoon of oil and no other fatty ingredients, so it is a real guilt-free treat!
Tomato Chutney ( Cooking with 1 Tsp Oil) recipe - How to make Tomato Chutney ( Cooking with 1 Tsp Oil)
Preparation Time: Cooking Time: Total Time:
Makes 0.50 servings
1 cup chopped tomatoes
1 tsp oil
1/2 tsp chana dal (split bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
1 tsp finely chopped green chillies
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
salt to taste
- Method
- Heat the oil in a broad non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the tomatoes, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside to cool completely.
- Once cooled, blend it in a mixer to a coarse mixture.
- Serve or store refrigerated and use within 2 days.
| Energy | 15 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.7 g |
| Fiber | 0.5 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 85.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 6.5 mg |
| Folic Acid | 7.8 mcg |
| Calcium | 13.5 mg |
| Iron | 0.2 mg |
| Magnesium | 3.9 mg |
| Phosphorus | 8.9 mg |
| Sodium | 3.4 mg |
| Potassium | 42.9 mg |
| Zinc | 0 mg |