Tangy Tomato Chutney

Prep Time
25 minutes
Cook Time
5 minutes
3-4 servings

Winters are here and the body craves for some warm comforting liquids. Soups top the list. But discarding the fibre on the sieve made me think twice! I eventually managed to make a quick tangy chutney from the same and left my kids and family craving for more!







  • Tomatoes - 4
  • Carrot -1
  • Gourd- 1/4 piece
  • Fennel seeds-1/2 tsp
  • Kalonji (onion seeds)-1/2 tsp
  • Cumin seeds- 1/4 tsp
  • Mustard seeds- 1/4 tsp
  • Garlic pods-4-5 no.
  • Dry red chilli-1
  • jaggery- 1tsp
  • salt- to taste
  • Steam the vegetables and make the regular tomato soup.
  • After sieving the soup, transfer the fibre left on the sieve in a small bowl.
  • Heat a heavy bottom pan and add the cumin seeds, mustard seeds, dry red chilli and fennel seeds.
  • Dry roast them for a minute.
  • Then add the garlic pods and the kalonji seeds.
  • Again roast it for a minute.
  • Now transfer the fibre from the soup into the pan.
  • Dry it a bit and allow all the masalas to blend into it.
  • Add salt to taste. Turn off the heat.
  • After it is cooled blend it into a smooth paste. Add the jaggery.
  • Ready to serve!

Tip: Add jaggery according to taste. Also you could expand your imagination and use more vegetables.

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