Ingredients needed

Grinding ingredients:
Tomato Raw – 40 Grams
Onions Raw – 20 Grams
Red Chilli Raw / Red Chilli Peppers – 10 Grams
Fennel Seeds – 0.5 TableSpoon
Cumin Seed/ Jeera – 0.5 TableSpoon
Salt – 1 Teaspoon

To Temper:
Mustard seeds – 2 Grams
Urad dal  – 2 Grams
Curry leaves – 2 Sprig

The Preparation Methods:

STEP 1: Chop onions and tomatoes into small pieces

STEP 2: Heat 2 tsp of oil in a pan, add cumin and fennel seeds and saute red chillies for a few seconds.

STEP 3: In the same pan, add onions and saute until onions turn transparent.

STEP 4: And add tomatoes, cook until tomatoes become slightly mushy.

STEP 5: Grind it all and add salt needed.

STEP 6: Heat 1 tbsp of oil, add mustard seeds, when it splutters, add urad dal and curry leaves.

STEP 7: When dal turns golden brown, add the ground chutney and cook until oil separates.

Tips

Tomato should be red ripe for best taste and colour
Red chillies must be added as mentioned to balance the tanginess of tomato.

Calories and Nutrients

Nutrients Calculated Approximately: 6-8 tablespoons

Calories: 52.7 Kcal

Macronutrients

Macronutrients Nutrition Values Daily Values (%)
Carbohydrate 9.18 grams 2.72 %
Total Fiber 3.27 grams 12.36 %
Protein 2.54 grams 3.7 %
Fat 1.33 grams 1.74 %
Saturated acids 0.05 grams 0.02 %
Dietary Cholesterol 0 grams 0 %
Sugar 2.53 grams 0 %

 

Vitamins

Vitamins Nutrition Values Daily Values (%)
Vitamin A 141.28 Mcg 11.66 %
Vitamin C 21.82 mg 36.42 %
Vitamin E 0.38 mg 2.04 %
Vitamin K 4.8 mcg 5.72 %
Thiamin 0.01 mg 4.48 %
Riboflavin 0.02 mg 2.34 %
Niacin 0.79 mg 3.58 %
Vitamin B6 0.11 mg 6.34 %
Folate 12.57 Mcg 3.24 %
Pantothenic Acid 0.08 mg 0.8 %
Choline 6.01 mg 0 %

 

Minerals

Minerals Nutrition Values Daily Values (%)
Calcium 112.6 mg 11.29 %
Copper 165 mg 6 %
Fluoride 108.04 mg 0 %
Iron 2.87 mg 18.84 %
Magnesium 34.77 mg 8.31 %
Manganese 0.39 mg 19.2 %
Phosphorus 52.78 mg 4.98 %
Potassium 0.26 mg 8 %
Selenium 0.59 Mcg 0.72 %
Sodium 2.34 mg 97.34 %
Zinc 0.44 mg 2.53 %

 

* Mg – Milli Grams
* Mcg – Micro Grams

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