Ingredients
3
3 servings
- •2 teaspoons oil, divided
- •1 teaspoon cumin seeds
- •1 teaspoon coriander seeds
- •5 small fresh red chile peppers
- •2 medium onion, chopped
- •8 cloves garlic, minced
- •2 medium tomatoes, chopped
- •1 tablespoon tamarind paste
- •1 pinch ground turmeric
- •1 tablespoon water, or more as needed
- •½ teaspoon mustard seed
- •salt to taste
- •6 curry leaves
Instructions
- Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
- Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
- Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
- Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.
Nutritional Facts
Per 3 servings
- Calories: 116
- Carbohydrate: 20g
- Fat: 4g
- Fiber: 4g
- Protein: 3g
- Sugar: 7g
Related Recipes
Onion Chutney
Sweet Tamarind Chutney
Mint Chutney
Spicy Tomato Chutney
Tamarind Sauce Fish Curry
Bell Pepper Chutney
Bell Pepper, Tomato, and Potato Indian Curry
Chutney with Mint
Green Chutney
Tomato Chutney II
Apple and Tomato Chutney
