Fresh Tomato Chutney 2 |
| 6 large vine-ripened tomatoes |
| 1 large red onion , finely chopped |
| 2 cups fresh coriander , finely chopped |
| 1 Tbs olive oil |
| 1 tsp cumin seeds |
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| 1 |
Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away. |
| 2 |
Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill. |
| 3 |
To serve, add some salt and serve. |
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| Servings: 1 |
| Nutrition Facts
| Serving size: Entire recipe
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
104.84 |
| Energy From Fat (48%) |
11.97 |
| % Daily Value |
| Total Fat 20.23g |
31% |
| Saturated Fat 2.95g |
15% |
| Cholesterol 0mg |
0% |
| Sodium 127.68mg |
5% |
| Potassium 2891.12mg |
83% |
| Total Carbohydrates 37.66g |
13% |
| Fibre 18.83g |
75% |
| Sugar 0.8g |
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| Protein 15.68g |
31% |
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| Recipe Type: Chutney - Click here for more Homemade Chutney Recipes |
| Tips
Salt draws moisture from vegetables so don't add it too early on, otherwise the raita and chutney mixtures will become too wet. |
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