Allergens in Tomato Chutney: sesame, mustard.
Ingredients
Quantities for 4.
- 4 medium, about 400g, roughly chopped Tomatoripe and red, not pink
- 1 medium, sliced Onion
- 4 cloves Garlic
- 5, broken Dried Red Chillibyadgi for colour, guntur for heat
- 1 tbsp Urad Dal
- 1 tbsp Chana Dal
- pea-sized piece Tamarindskip it if the tomatoes are very souroptional
- 4 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Chop the tomatoes coarsely. They break down anyway.
- Cool the fried mixture fully before grinding, or the chutney will froth and taste raw.
- Keep 1 tbsp of the oil back for the final tempering.
Method
- Heat 3 tbsp sesame oil and fry the urad dal and chana dal until golden, about 90 seconds.
- Add the red chillies and fry 20 seconds until they darken and swell, then lift out the dals and chillies.Removing them now stops the chillies burning while the tomatoes cook down.
- In the same oil, cook the onion and garlic until the onion is soft and edged with brown, about 6 minutes.
- Add the tomatoes, tamarind and salt and cook on medium heat for 10 minutes.
- Keep going until the tomatoes lose all shape and the oil pools red at the sides of the pan.Underdone tomato is the single reason this chutney tastes thin.
- Cool the mixture completely, then grind it with the reserved dals and chillies to a coarse paste, no water.
- Heat the last 1 tbsp oil, pop the mustard seeds, then add the curry leaves and hing.
- Pour the tempering over the chutney and stir it through.
Storage
Keeps 5 days refrigerated in a clean jar. The sesame oil preserves it. Serve at room temperature; it also freezes for a month.
Nutrition Medium estimate
One serving of Tomato Chutney (153 g) is about 191 calories, or 126 calories per 100 g.
Low protein: 3 g a serving, 6% of the calories
| Per serving153 g | Per 100 g | |
|---|---|---|
| Calories | 191 kcal | 126 kcal |
| Protein | 2.8 g | 2 g |
| Carbohydrate | 11.6 g | 8 g |
| of which sugars | 4.3 g | 3 g |
| Fibre | 2.7 g | 2 g |
| Fat | 15.7 g | 10 g |
| of which saturated | 2.2 g | 1 g |
| of which unsaturated | 12.6 g | 8 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.