Tomato chutney

Monday, January 5, 2009

This is similar to the eggplant chutney I have posted except that we will not use tamarind since tomatoes already have the sour taste.

Ingredients

3 to 4 large tomatoes

3 to 4 green chillies chopped (adjust to taste)
1 medium size onion chopped
1 teaspoon ginger chopped
salt to taste

for tempering

1 teaspoon oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon urud dal
pinch of asafoetida
1/2 teaspoon turmeric powder
curry leaves (optional)

Method

Boil the water and put the tomatoes in boiling water and keep for 2 to 3 minutes and remove and cool them or place in a cold water to cool them faster. Remove the skin, mash them and keep aside

Heat Oil in a pan, splutter mustard seeds, add cumin seeds and asafoetida, turmeric powder, urud dal and fry until it turns brown. Now add green chillies, curry leaves, ginger and onions and fry for 3 to 4 mins. Add the mashed Tomatoes and salt and let it cook for 4 to 5 mins.

Garnish with coriander leaves and eat with hot rice or Roti

Uses and Nutrition

Tomatoes contain lycopene, one of the most powerful natural antioxidants, which, especially when tomatoes are cooked, has been found to help prevent prostate cancer. Lycopene has also been show to improve the skin's ability to protect against harmful UV rays.Tomato varieties are available with double the normal vitamin C, 40 times normal vitamin A, high levels of anthocyanin, and two to four times the normal amount of lycopene.