Tomato Chutney
A classic ac compliment that goes with dosas idlis and even rice
Servings - 4
Cook Time - 10 mins
Preparation Time - 5 mins
Ingredients
- OIL 3TSP
- MUSTARD SEED 1 TSP
- ASAFOETIDA 1 PINCH
- JEERA 1 TSP
- CURRY LEAVES 10 GMS
- DRIED RED CHILLIES 3
- CHANA DAL 10 GMS
- ONION 1 ROUGHLY CHOPPED
- TOMATOES 3 ROUGHLY CHOPPED
- CORRIANDER 10 GMS
- MINT 10 GMS
- SALT 1 TSP
Nutrition Facts
| Servings: 4 | |
|---|---|
| Amount per serving | |
| Calories | 133 |
| % Daily Value* | |
| Total Fat 11.4 | 15% |
| Saturated Fat 1.8g | 7% |
| Cholesterol 0mg | 0% |
| Sodium 31 mg | 1% |
| Total Carbohydrate 7.7 | 3.3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 2.5g | |
| Protein 2.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 75mg | 2% |
| Iron 3mg | 9% |
| Potassium 449mg | 6% |
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
Procedure
- IN A PAN HEAT UP OIL AND ADD THE MUSTARD SEEDS AND WAIT FOR THE MUSTARD SEED TO POP
- ADD THE ASAFOETIDA AND THE CURRY LEAVES
- ADD THE CHANNA DAL AND THE DRIED RED CHILLIES
- ADD THE ONIONS AND TOMATOES AND SAUTEE FOR A WHILE TILL THE ONIONS AND TOMATOES ARE SOFT
- ADD THE CORRIANDER AND MINT AND LET IT COOL
- AFTER THE MIXTURE HAS COOLED DOWN BLEND IN A BLENDER.
- SERVE AND ENJOY WITH A DOSA OR IDDLIS OR EVEN CHAPATHI
