Tangy Hyderabadi Tomato Chutney
Tangy Hyderabadi Tomato Chutney is a popular condiment in Hyderabadi cuisine, known for its bold flavors and vibrant color. This chutney is a perfect accompaniment to biryani, kebabs, or any Indian meal.
Ingredients
- 4 ripe tomatoes, chopped
- 1 small onion, finely chopped
- 2-3 green chilies, chopped
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 tablespoon tamarind paste
- Salt to taste
- 1 tablespoon oil
- 1/4 cup fresh coriander leaves, chopped
Instructions
- Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
- Add chopped onions, green chilies, ginger, and garlic. Sauté until onions turn translucent.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and mushy.
- Add tamarind paste and cook for another 2-3 minutes.
- Turn off the heat and let the mixture cool down.
- Transfer the mixture to a blender and blend until smooth.
- Stir in chopped coriander leaves.
- The tangy Hyderabadi tomato chutney is ready to be served!
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 25 per serving
- Carbohydrates
- 6g
- Fat
- 0g
- Protein
- 1g
Supplies
Pan Blender
Tools
Spatula Knife Cutting board
Serving suggestions
Serve the tangy Hyderabadi tomato chutney with biryani, kebabs, or as a dip for snacks.
Tips & tricks
For a spicier version, increase the quantity of green chilies or red chili powder according to your preference.
Cost
$5