Sweet Tomato Chutney Recipe
Servings: 10 people
Calories: 72kcal
An interesting variation of the Indian dip, it is a sweetish tangy sauce which has a wonderful mix of tomatoes, spices et al. Here is a simple recipe to make it.
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Ingredients
- 500 g Tomato
- 2 tbsp Vegetable Oil
- ¼ tsp Hing
- ½ tsp Cumin Seeds
- ½ tsp Mustard Seeds
- ¼ tsp Kalonji seeds
- ¼ tsp Methi Seeds
- 2-3 Green Chilli Chopped
- 1 tsp Ginger Grated
- Salt to taste
- 1 tsp Red Chilli Powder
- 100 g Jaggery Crumbled
Instructions
- Wash the tomatoes and chop them roughly.
- Heat vegetable oil in a karahi / pan.
- Once the oil is hot, add hing, zeera, mustard seeds, kalonji, methi seeds and green chilli and let them crackle for a few seconds.
- Add ginger, chopped tomato, salt and red chilli powder and cook for 10-12 minutes.
- Add jaggery and cook for another 4-5 minutes until the chutney thickens and become dark in colour.
- Store the chutney in refrigerator for upto a week.
Notes
To make Bengali Sweet and Sour tomato chutney, heat mustard oil in a pan. Add panch phoran and ginger and fry for a few seconds.
Add chopped tomatoes. Cover and cook for 8-10 minutes. Add salt, sugar and water and cook for another 2-3 minutes.
Nutrition
Calories: 72kcal | Carbohydrates: 11g | Fat: 2g | Saturated Fat: 2g | Sodium: 37mg | Potassium: 123mg | Sugar: 10g | Vitamin A: 495IU | Vitamin C: 7.9mg | Calcium: 8mg | Iron: 0.4mg