Tomato Chutney
by Tarla Dalal
Like most South Indian recipes, this is a hot and spicy tomato and onion chutney. Perk up your meal with this chutney. Purée this to make a coarse chutney and enjoy the contrasting flavours.
Tomato Chutney recipe - How to make Tomato Chutney
Storage upto 2 days: Refrigerated. Preparation Time: Cooking Time: Total Time:
Makes 3/4 cup.
1 cup chopped tomatoes
1/4 cup chopped onions
2 green chillies, chopped
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 tbsp oil
salt to taste
Method
- Main Procedure
- Heat the oil in a pan, add the green chillies, chana dal, urad dal and curry leaves and sauté for a few seconds.
- Add the onions and sauté till they turn translucent.
- Add the chopped tomato, turmeric powder and salt and sauté for another 4 to 5 minutes.
- Allow to cool completely.
- Purée the mixture for a few seconds in a blender to get a coarse chunky chutney.
- Serve at room temperature or store upto 2 days, refrigerated.
Nutrient values per tbsp
| Energy | 18 cal |
| Protein | 0.2 g |
| Carbohydrates | 1.1 g |
| Fiber | 0.3 g |
| Fat | 1.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 62.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.2 mg |
| Folic Acid | 4.9 mcg |
| Calcium | 8.6 mg |
| Iron | 0.1 mg |
| Magnesium | 2.5 mg |
| Phosphorus | 5.6 mg |
| Sodium | 2.2 mg |
| Potassium | 27.3 mg |
| Zinc | 0 mg |
Outbrain
The distinct flavour of curry leaves with the dals perk up the taste of the tangy, spicy tomato chutney.