Tomato Garlic Chutney
Minutes Prep time: 30
Minutes Total time: 40
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 40
Servings: 4
Difficulty: Intermediate
2 tablespoons ghee
1 tablespoon urad dal (split matpe beans)
1 tablespoon chana dal (split chickpeas)
2 small dried hot chile peppers, seeded and tops removed
2 each large garlic clove, flattened
1/4 teaspoon ground fenugreek
1 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon ground turmeric
2 cans (14.5 oz each) Hunt's® Diced Tomatoes, undrained
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 53 mg | 5% |
Carbohydrate | 12 g | 4% |
Cholesterol | 19 mg | 6% |
Total Fat | 7 g | 11% |
Iron | 1 mg | 3% |
Calories | 123 kcal | 6% |
Sodium | 817 mg | 34% |
Protein | 3 g | 6% |
Saturated Fat | 4 g | 22% |
Sugars | 4 g | 0 |
Vitamin C | 18 mg | 30% |
In a medium pot, heat ghee over medium heat. Add urad dal and chana dal, cook and stir 1 minute or until dal darkens slightly. Add chiles, garlic and fenugreek, cook and stir additional 30 seconds to 1 minute or until garlic begins to brown.
Add undrained tomatoes and lower heat to medium low. Cook, stirring occasionally, 25 to 30 minutes or until liquid is evaporated. Remove from heat and stir in salt, sugar and turmeric. Allow tomato garlic chutney to cool for 15 minutes. Once cooled, blend chutney in food processor until smooth. Serve tomato garlic chutney or store refrigerated in airtight container.
Tomato Garlic Chutney