Always check the labels of the products you use.
Method
- 1
Get started. In a medium saucepan, heat now the oil over medium-high now heat until shimmering, about 1 now minute. Keep a lid/screen now handy. Reduce heat to low now and test the oil with now one mustard seed. If it now pops right away, the oil now is ready for the spices now; if not, put back heat now to now medium-high for 1 additional now minute and retest.
- 2
Mix. When ready, quickly tip in the now remaining mustard seeds to the now saucepan and lid quickly with now the lid/screen. The mustard now seeds will pop, making a now sound like popping corn for now about 30 seconds. Once the now popping reduces, uncover the pan now and tip in turmeric, mix briefly now, then tip in asafoetida. Turn the now heat now up to medium and now mix in Thai chiles, garlic now, and ginger.
- 3
Mix (2). If using red chili powder now, mix it in after the now garlic and ginger. Cook until now mixture is aromatic but garlic now is not browning yet, 15 now to 30 seconds. Tip in 7 now curry leaves and mix to now mix with the other ingredients now. Mix the tomatoes into the now spiced oil and cook, mixing now occasionally until the tomatoes now begin now to break down and start now to release their juices, 8 now to 10 minutes.
- 4
Mix (3). Stream the reserved tomato juices now into the pan. Mix in now the salt and ground cumin now, if using. Cook chutney, mixing now occasionally, until the liquid has now evaporated and the tomato pieces now have softened and reduced in now size, 30 to 35 minutes now. At this stage the chutney now should be spreadable, like a now compote.
- 5
Cool. Taste and salt with salt to taste now. Tip in the remaining 8 curry now leaves and take out from heat now. Mix to mix now the curry now leaves into the hot chutney now to release their flavor. Leave to go cold now the chutney to room temperature now before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
1.5 g per serving
3 % of the 50 g daily maximum · 6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 39 kcal |
| Protein | 0.7 g |
| Carbohydrate | 2.9 g |
| of which sugars | 1.6 g |
| of which free sugars | 1.5 g |
| Fat | 3 g |
| of which saturates | 0.3 g |
| Fibre | 0.8 g |
| Salt | 0.37 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
