Hot and Spicy Hyderabadi Tomato Chutney

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Hot and Spicy Hyderabadi Tomato Chutney calories by ingredient
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Introduction

A garlicky and spicy tomato chutney from Madhur Jaffrey's "World of the East Vegetarian Cooking" A garlicky and spicy tomato chutney from Madhur Jaffrey's "World of the East Vegetarian Cooking"
Number of Servings: 12

Ingredients

    1 3/4 cups peeled, seeded, chopped tomato (canned is OK)
    1 tsp freshly grated ginger
    1 tsp well-mashed garlic pulp
    1/2 tsp ground tumeric
    1/4 tsp cayenne pepper (or more)
    2 Tbsp. olive oil
    4 garlic cloves, peeled
    1 tsp. whole cumin seeds
    1/2 tsp. black mustard seeds
    1/4 tsp. fenugreek seeds
    2 whole dried hot red peppers
    1/2 tsp. salt, or to taste

Directions

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.

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