Tomato Shallots Chutney Recipe

Recipe By Slurrp

Tomato Shallots Chutney is a tangy and flavorful condiment made with ripe tomatoes, shallots, and a blend of spices. It is a versatile accompaniment that pairs well with dosas, idlis, and rice dishes. The chutney has a perfect balance of sweetness and tanginess, with a hint of spiciness. It can be made in a jiffy and stored in the refrigerator for up to a week.

3.8
15 Rating -
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15minstotal
15m.total
Tomato Shallots Chutney
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ingredients serve

Ingredients for Tomato Shallots Chutney Recipe

  • 1/2 Ripe Tomatoes, Chopped
  • 1 Shallots, Finely Chopped
  • 1/4 teaspoon Oil
  • 0.13 teaspoon Mustard Seeds
  • 0.13 teaspoon Urad Dal
  • as required A Few Curry Leaves
  • 0.06 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste

Directions: Tomato Shallots Chutney Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds splutter.
  • STEP 2.Add chopped shallots and saute until they turn golden brown.
  • STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and mushy.
  • STEP 4.Remove from heat and let the mixture cool down.
  • STEP 5.Transfer the mixture to a blender and blend until smooth.
  • STEP 6.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds splutter.
  • STEP 7.Add the blended mixture to the pan and cook for a few minutes until the chutney thickens.
  • STEP 8.Remove from heat and let it cool down before transferring to a jar.
  • STEP 9.Store in the refrigerator and serve as a condiment with dosas, idlis, or rice dishes.

Cooking Tips

  • You can adjust the spiciness of the chutney by adding more or less red chili powder.
  • For a smoother texture, you can strain the chutney after blending.
  • If you prefer a sweeter chutney, you can add a pinch of sugar or jaggery.

Storage and Serving

  • Store the Tomato Shallots Chutney in a clean, airtight jar in the refrigerator.
  • It can be stored for up to a week.
  • Serve the chutney as a condiment with dosas, idlis, or rice dishes.
Nutrition
value
69
calories per serving
5 g Fat1 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    1g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    19mg
  • Iron
    < 1mg
  • Vitamin A
    823mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    26mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp