Ginger Tomato Chutney
Bursting with bold, aromatic flavors, this Ginger Tomato Chutney is a zesty condiment that elevates any meal. Made with ripe, juicy tomatoes, pungent fresh ginger, and a medley of fragrant spices like turmeric, mustard seeds, and curry leaves, this versatile chutney strikes the perfect balance between tangy and spicy. A hint of tamarind extract adds a subtle layer of tartness, making it an irresistible companion to dosas, idlis, sandwiches, or grilled meats. Quick and easy to prepare in just 30 minutes, this vibrant chutney is not only a delight for your taste buds but also a great way to incorporate fresh, wholesome ingredients into your cooking. Perfect for vegetarians, gluten-free diets, or anyone craving a punch of flavor, Ginger Tomato Chutney is your go-to recipe for a versatile, refrigerator-friendly condiment.
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Recipe Information
Ingredients
- 4 medium (roughly 500g) Tomatoes
- 30 g (peeled and chopped) Fresh ginger
- 3 large Garlic cloves
- 2 pieces Dried red chilies
- 2 tablespoons Cooking oil
- 1 teaspoon Mustard seeds
- 6 leaves Curry leaves
- 0.25 teaspoons Turmeric powder
- 1 teaspoon or to taste Salt
- 1 teaspoon (optional) Tamarind extract
- 50 ml Water
Instructions
Wash the tomatoes and chop them into small pieces. Peel and finely chop the ginger and garlic. Set aside.
Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the dried red chilies and sauté for 1-2 minutes until aromatic.
Add the chopped ginger and garlic, and sauté for 2-3 minutes until golden and fragrant.
Add the chopped tomatoes, turmeric powder, and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
Let the mixture cool for a few minutes. Transfer it to a blender or food processor. Add water if needed to adjust consistency and blend into a smooth chutney.
Heat the remaining 1 tablespoon of oil in the same skillet. Add the mustard seeds and let them crackle.
Add the curry leaves and sauté for a few seconds. Pour this tempered mixture over the blended tomato chutney.
Stir in tamarind extract, if using, and adjust salt as per taste.
Serve the Ginger Tomato Chutney warm or at room temperature as a dip or accompaniment. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
