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A classic Sindhi condiment, this tangy and savory tomato chutney is slow-cooked with aromatic spices. It's the perfect accompaniment to Sindhi koki, sai bhaji, or any Indian meal, adding a burst of flavor.
For 4 servings
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to crackle for about 30 seconds until they become aromatic.
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes to the pan, followed by the turmeric powder, red chili powder, coriander powder, sugar, and salt. Mix everything together thoroughly.
Cook the mixture on medium heat for 5-7 minutes, stirring occasionally. Use the back of your spoon to gently mash the tomatoes as they soften and become pulpy.
Pour in the water, reduce the heat to low, cover the pan, and let the chutney simmer for 10-12 minutes. Stir every few minutes to prevent sticking. The chutney is ready when it has thickened considerably and you see oil separating from the sides.
Turn off the heat and stir in the freshly chopped coriander leaves. Let the chutney cool down slightly before serving.
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A classic Sindhi condiment, this tangy and savory tomato chutney is slow-cooked with aromatic spices. It's the perfect accompaniment to Sindhi koki, sai bhaji, or any Indian meal, adding a burst of flavor.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 118.66 calories per serving with 2.22g of protein, it's a beginner-friendly recipe perfect for side_dish or condiment.
Increase the sugar to 2 teaspoons and add 1 teaspoon of tamarind paste along with the tomatoes for a classic sweet and sour profile.
Double the amount of garlic and add a few crushed garlic cloves towards the end of cooking for a pungent, robust garlic flavor.
Roast the tomatoes over an open flame until the skin is charred before chopping them. This will impart a delicious smoky flavor to the chutney.
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Ingredients like ginger, garlic, and turmeric contain compounds that have natural anti-inflammatory effects, which can help reduce inflammation in the body.
Cumin seeds and ginger are known to stimulate digestive enzymes, promoting better digestion and preventing issues like bloating and indigestion.
One serving (about 1/4 cup) contains approximately 85-95 calories, primarily from the oil and natural sugars in the tomatoes and onion.
Yes, it's quite healthy. It's rich in lycopene from cooked tomatoes, an antioxidant linked to heart health. The spices like turmeric, ginger, and garlic have anti-inflammatory and digestive benefits. It's also plant-based and relatively low in calories.
You can store it in an airtight container in the refrigerator for up to one week. Ensure you use a clean, dry spoon each time to prevent spoilage.
Yes, you can use a 14-ounce (400g) can of diced or crushed tomatoes. You may need to adjust the sugar and salt as canned tomatoes can be more acidic and may contain added salt.
It's a versatile condiment. It pairs wonderfully with Sindhi Koki (flatbread), sai bhaji, dal chawal, parathas, dosas, or even as a spread for sandwiches.
If the tomatoes are very tangy, you can balance the flavor by adding a little more sugar or a small piece of jaggery. Cook for a few more minutes to let the sweetness incorporate.