Low Sodium Tamatar Ki Chatni
Elevate your meals with this Low Sodium Tamatar Ki Chatni, a vibrant, flavor-packed condiment that’s perfect for those seeking a healthier twist without compromising on taste. Made with ripe tomatoes, aromatic spices like cumin and coriander, and a touch of jaggery for natural sweetness, this tangy chutney is a guilt-free indulgence. Fresh ginger, garlic, and optional green chili add layers of complexity, while tamarind pulp offers a delightful tang. A tempering of mustard seeds and curry leaves brings authentic Indian flair to every bite. Ready in just 30 minutes, this versatile chutney can be enjoyed with rice, parathas, or as a dip, making it a must-have addition to your low-sodium recipe collection.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 5 medium (approx. 500g) ripe tomatoes
- 1 inch piece, finely grated ginger
- 2 cloves, minced garlic
- 1 small, finely chopped (optional, adjust to taste) green chili
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon (optional, adjust to taste) red chili powder
- 1 tablespoon, grated (or sugar) jaggery
- 1 tablespoon (optional for extra tang) tamarind pulp
- 0.5 teaspoon mustard seeds
- 8 fresh leaves curry leaves
- 1 tablespoon neutral oil (such as sunflower or vegetable oil)
- 2 tablespoons, finely chopped (for garnish) fresh coriander leaves
- 0.25 cup water
Directions
Step 1
Wash the tomatoes thoroughly and chop them into small chunks.
Step 2
Heat a pan over medium heat and add the oil.
Step 3
Once the oil is hot, add the mustard seeds and let them splutter.
Step 4
Add the curry leaves, grated ginger, and minced garlic. Sauté for 1-2 minutes until fragrant.
Step 5
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and break down.
Step 6
Add the green chili, coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well and continue to cook for another 2-3 minutes.
Step 7
Add the jaggery and tamarind pulp (if using), and pour in the water. Stir to combine.
Step 8
Lower the heat and simmer the chutney for 8-10 minutes, stirring occasionally, until it thickens and the flavors meld together.
Step 9
Turn off the heat and let the chutney cool slightly. Blend it with an immersion blender or leave it chunky as per your preference.
Step 10
Garnish with fresh coriander leaves and serve warm or at room temperature with your favorite dishes.
Nutrition Facts
| Serving size | (2642.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 703.5 |
| Total Fat 20.7g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 149.8mg | 0% |
| Total Carbohydrate 127.6g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 85.2g | |
| Protein 25.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 359.3mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 6336.3mg | 0% |
Source of Calories