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Add a photoQuick chutney / dip made of Tomaotes and an aromatic spice powder.
Raciónes: 2 servi
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Ingredientes
- Ripe red and firm tomatoes - 750 gms
- Salt - to taste
- Oil - 1 TBSP
- Sugar - 1 tsp
- Turmeric - a dash
- Red chilli powder - 1/4 tsp (use Kashmiri variety)
- Tempering:
- Mustard seeds, coriander leaves & curry leaves.
- Spice powder mix
- Methi /fenugreek - 1 tsp
- Red chillies - 2 - 3 (adjust to taste)
- Asafoetida - a generous pinch
Direcciones
- 1) Wash and blanch tomatoes in boiling water for 8 - 9 minutes.
- 2) Cool, peel and mash them up lightly.
- 3) Depending on how watery your tomatoes are, add 1/2 - 3/4 cup of water and puree these blanched tomatoes. I needed about 1 cup
- 4) Strain the juice and discard the seeds.
- 5) Meanwhile, roast methi and red chillies in 1 tsp of oil separately. Cool and powder them along with asafoetida.
- 6) In a deep pan, add the remaining oil. Splutter the tempering ingredients. Then add the strained tomato puree. Now add turmeric, red chillipowder, salt and the prepared spice powder. Mix well. Cover and cook for 10- 15 minutes till all the water evaporates, stirring the mixture on low heat from time to time. Add sugar and mix again till you get a ketchup like consistency for the chutney.
- 7) Cool thoroughly and store in a glass container / airtight glass jar.
- 8) Use with Parathas / Poori / phulkas or any breakfast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 2 servings | |
| Calories 131 | |
| Calories from Fat 67 | 51% |
| Total Fat 7.58g | 9% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 812mg | 23% |
| Total Carbs 15.61g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 11.09g | 7% |
| Protein 3.11g | 5% |
