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Tomato Corn Chutney
Tarla Dalal
13 March, 2014
Table of Content
Tags
Preparation Time
5 Mins
Cooking Time
10 Mins
Total Time
15 Mins
Makes
1 cup
Ingredients
Main Ingredients
1 cup finely chopped tomato
1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1 tbsp oil
1/2 tsp nigella seeds (kalonji)
4 to 5 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
1 tsp finely chopped green chillies
1/2 tsp chilli powder
1/2 tsp sugar
salt to taste
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.
Tomato Corn Chutney recipe with step by step photos
Nutrient values (Abbrv)per plate
| 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 |
Click here to view Calories for Tomato Corn Chutney
The Nutrient info is complete
Archana M
May 3, 2021, 10:28 a.m.
lovely unique combination of the corn and tomato.. the sour taste of the tomato and the sweetness of the corn blends very well.. and also the tempering infused is also very flavourful.. this chutney is made really quick and instantly..
Foodie #639333
Feb. 15, 2016, 8:29 p.m.
too yummy
Tarla Dalal
Feb. 15, 2016, 8:29 p.m.
Thanks, good to hear from you. Keep commenting on the recipes you like.
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