Low Fat Tamatar Ki Chatni
Delight your taste buds with this flavorful and guilt-free Low Fat Tamatar Ki Chatni, a tangy and versatile Indian tomato chutney that pairs perfectly with dosa, idli, parathas, or even rice. Crafted with ripe, juicy tomatoes, aromatic spices like mustard seeds, cumin, and curry leaves, and a hint of green chili for heat, this recipe is low in oil yet bursting with bold flavors. Enhanced with a touch of sugar to balance the tanginess and garnished with fresh cilantro, this quick and easy chutney comes together in just 20 minutes, making it ideal for busy schedules. Whether served as a dip, spread, or side dish, this healthy tomato chutney is a must-try condiment that will elevate your meals with its vibrant taste and appealing simplicity.
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Recipe Information
Ingredients
- 4 medium (approximately 500g) Tomatoes
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 6 leaves Curry leaves
- 1 Green chili (slit lengthwise)
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.75 teaspoon (or to taste) Salt
- 1 teaspoon Sugar
- 1 teaspoon Ginger (finely grated)
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Vegetable oil (or any neutral oil)
- 2 tablespoons Cilantro (freshly chopped, for garnish)
Instructions
Wash the tomatoes thoroughly and chop them into small pieces. Set aside.
Heat 1 teaspoon of oil in a non-stick pan or skillet on medium heat.
Add mustard seeds and let them crackle. Then, add cumin seeds and let them sizzle for a few seconds.
Add the curry leaves, slit green chili, and asafoetida (hing). Sauté for 30 seconds to release their flavors.
Add the grated ginger and sauté for another 30 seconds, making sure it doesn't burn.
Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Stir well to combine all the ingredients.
Cover the pan and let the tomatoes cook down on medium heat for 8-10 minutes, stirring occasionally. The tomatoes should become soft and mushy.
Once the tomatoes have softened, add the sugar to balance the tanginess and mix well.
Using a spatula or the back of a spoon, mash the tomatoes gently to achieve a chutney-like consistency. If you prefer a smoother chutney, you can use a hand blender to blend it lightly.
Cook for another 2-3 minutes without the lid to thicken the chutney slightly. Adjust salt if needed.
Turn off the heat and garnish the chutney with freshly chopped cilantro.
Serve warm or at room temperature with dosa, idli, paratha, or as a condiment for rice or snacks.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 57.9 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 4754 mg | 101% | |
*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.
