Tomato Corn Chutney
by Tarla Dalal
Added to 230 cookbooks
This recipe has been viewed 38340 times
Tomato corn chutney is made by cooking tomatoes and corn, using various herbs and spices. It can be served as an accompaniment or with chips as a dip. Try this simple chutney which will be enjoyed by everybody.
Method- Heat the oil in a broad non-stick pan and add the nigella seeds.
- When the seeds crackle, add the curry leaves, ginger, green chillies and sauté on a medium flame for a few seconds.
- Add the tomatoes, chilli powder and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the corn and salt, mix well and cook on a medium flam for 1 to 2 minutes, while stirring occasionally.
- Cool and serve.
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Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 18 cal |
| Protein | 0.3 g |
| Carbohydrates | 2 g |
| Fiber | 0.3 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 1.8 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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