Tomato Chutney

Chutney originates from India and surprises with a mixed sour, sweet, salty, and spicy flavor. It is served as an accompaniment to vegetable and meat dishes. Chutney either appeals greatly to eaters or not at all; it leaves no one completely indifferent. Unusual and seemingly incompatible combinations often surprise and awaken a creative spark in us.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 3
  • Number of Servings: 4

Ingredients

  • 3 pieces Tomato, red

  • 1 piece Ginger, fresh

  • 3 pieces Chili peppers, green chili, fresh

  • 1 pinch Spices, turmeric, ground

  • 0.5 spoons Sugar, brown

  • 1 pinch Spices, chili powder

  • 1 pinch Salt, table

  • 1 spoon Oil, olive

  • 1 spoon Spices, mustard seeds, ground

  • 0.75 spoons Spices, cumin, seeds

  • 1 twig Coriander, leaves, fresh

Steps

  1. Wash the tomatoes, clean them, and cut them into cubes. Peel the ginger and grate it finely. Wash the green chilies, clean them, and chop them finely.

  2. Heat oil in a pan. Add the mustard seeds and wait until they start to pop. Then add the cumin seeds and wait until they turn brown. Be careful not to burn them, so stir the contents of the pan several times.

  3. Add the grated ginger, green chili, and turmeric. Add the tomatoes and cook over moderate heat for 30 minutes. Stir frequently and ensure the chutney does not boil too much. Add a little water if needed.

  4. Finally, mix in the sugar, salt, and red chili powder. Stir and remove from heat. Transfer the chutney to a serving dish and garnish with coriander leaves.

Nutrition Information (Per 100g)

  • Calories: 54.21 kcal
  • Fat: 1.78 g
    • Saturated Fat: 0.16 g
  • Carbohydrates: 6.96 g
    • Sugars: 2.91 g
  • Protein: 0.49 g
  • Fiber: 0.81 g

Advice

Always grate ginger on a ceramic grater, not a metal one, as ginger oxidizes when in contact with metal.