Hot and Spicy Hyderabadi Tomato Chutney
- Number of Servings: 12
Ingredients
1 3/4 cups peeled, seeded, chopped tomato (canned is OK)1 tsp freshly grated ginger1 tsp well-mashed garlic pulp1/2 tsp ground tumeric1/4 tsp cayenne pepper (or more)2 Tbsp. olive oil4 garlic cloves, peeled1 tsp. whole cumin seeds1/2 tsp. black mustard seeds1/4 tsp. fenugreek seeds2 whole dried hot red peppers1/2 tsp. salt, or to taste
Mix the tomatoes, ginger, garlic pulp (not the whole cloves), tumeric, and cayenne in a bowl and mix.
Heat the oil in a heavy skillet over medium. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard, and fenugreek. Let sizzle for a couple seconds and add the red peppers. They should puff up and darken. Add the tomato mixture (it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced. You should have about 3/4 cup of chutney.
Serve hot, cold, or at room temperature.
Serving Size: 1 Tbsp.
Number of Servings: 12
Recipe submitted by SparkPeople user CAMONKEY.
Heat the oil in a heavy skillet over medium. Add the garlic cloves, stir and fry until lightly brown. Add the cumin, mustard, and fenugreek. Let sizzle for a couple seconds and add the red peppers. They should puff up and darken. Add the tomato mixture (it could splatter when it hits the hot oil). Stir and cook on medium heat for 10-12 minutes, or until the liquid is reduced. You should have about 3/4 cup of chutney.
Serve hot, cold, or at room temperature.
Serving Size: 1 Tbsp.
Number of Servings: 12
Recipe submitted by SparkPeople user CAMONKEY.
Nutritional Info Amount Per Serving
- Calories: 25.8
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 141.7 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.3 g
- Protein: 0.3 g
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