Red Hot Tomato Chutney Recipe Video
Ingredients
| Ripe tomatoes | 3 | |
| Tamarind | 5 Gram (Optional) | |
| Oil | 1 Teaspoon | |
| Mustard seed | 1 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Red chili powder | To Taste | |
| Curry leaves | 10 Gram | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 155 Calories from Fat 65
% Daily Value*
Total Fat 8 g11.6%
Saturated Fat 0.9 g4.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 412 mg17.2%
Total Carbohydrates 21 g6.8%
Dietary Fiber 6 g23.9%
Sugars 13 g
Protein 5 g9.9%
Vitamin A 62.4% Vitamin C 80.4%
Calcium 6.9% Iron 12%
*Based on a 2000 Calorie diet
Directions
1. In a pot boil the water and add in the tomatoes. Cook for 5 minutes.
2. Take out the tomatoes and remove the skin. Place in a bowl and puree with immersion blender.
3. Add in the tamarind to the tomato puree and blend again. Set aside.
4. In a pan add in the oil and heat. Stir in mustard seeds, turmeric powder, chili powder and curry leaves. Cook for 30 seconds.
5. Add in the tomato paste and season with salt. Simmer on low for 8 minutes.
SERVING
6. Serve Red Hot Tomato Chutney with Idli.
Chef
