Tomato Corn Chutney
by Tarla Dalal
Tomato corn chutney is made by cooking tomatoes and corn, using various herbs and spices. It can be served as an accompaniment or with chips as a dip. Try this simple chutney which will be enjoyed by everybody.
Tomato Corn Chutney recipe - How to make Tomato Corn Chutney
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
1 cup finely chopped tomatoes
1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1 tbsp oil
1/2 tsp nigella seeds (kalonji)
4 to 5 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
1 tsp finely chopped green chillies
1/2 tsp chilli powder
1/2 tsp sugar
salt to taste
Method
- 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 per tbsp
| Energy | 18 cal |
| Protein | 0.3 g |
| Carbohydrates | 2 g |
| Fiber | 0.3 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 49.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 3.2 mg |
| Folic Acid | 4.8 mcg |
| Calcium | 5.5 mg |
| Iron | 0.1 mg |
| Magnesium | 2.5 mg |
| Phosphorus | 5.6 mg |
| Sodium | 1.8 mg |
| Potassium | 26.1 mg |
| Zinc | 0 mg |
Outbrain
too yummy
lovely unique combination of the corn and tomato.. the sour taste of the tomato and the sweetness of the corn blends very well.. and also the tempering infused is also very flavourful.. this chutney is made really quick and instantly..