Tomato Corn Chutney recipe - How to make Tomato Corn Chutney
Method- Heat the oil in a broad non-stick pan and add the nigella seeds.
- When the seeds crackle, add the curry leaves, ginger, green chillies and sauté on a medium flame for a few seconds.
- Add the tomatoes, chilli powder and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the corn and salt, mix well and cook on a medium flam for 1 to 2 minutes, while stirring occasionally.
- Cool and serve.
Nutrient values (Abbrv) per tbsp
| Energy | 18 cal |
| Protein | 0.3 g |
| Carbohydrates | 2 g |
| Fiber | 0.3 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 1.8 mg |