Mowgli Chutney
5m prep 30m cook 35m ready
A tomato chutney with ginger, garlic, and cumin that elevates tomatoes to Indian chutney level. It keeps well in the refrigerator for weeks.
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Ingredients
- 4 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 tbsp black mustard seeds
- 5 curry leaves
- 6 large tomatoes roughly chopped
- 1 fresh root ginger peeled and grated
- 2 garlic cloves minced
- 1/2 tbsp chilli powder
- 1/2 tbsp ground turmeric
- 2 green chillies deseeded and thinly sliced
- 1 tsp salt
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 733 mg
- Iron: 20.9 mg
- Magnesium: 236 mg
- Phosphorus: 727 mg
- Potassium: 3628 mg
- Zinc: 5.72 mg
Let's Cook
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Step 1.
Place a large non-stick frying pan over medium-high heat and add 4 tablespoons of vegetable oil. When the oil is hot, add 1 tablespoon cumin seeds, 1 tablespoon black mustard seeds, and 5 curry leaves. Fry for about 30 seconds until the cumin seeds turn dark brown and release their fragrance.
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Step 2.
Add the roughly chopped tomatoes, grated ginger, minced garlic, ½ tablespoon chilli powder, ½ tablespoon ground turmeric, and thinly sliced green chillies to the pan. Stir well to combine. Reduce the heat to low and fry for 5 minutes, stirring occasionally, until the tomatoes start to soften.
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Step 3.
Stir in 1 teaspoon of salt. Cover the pan and cook gently for 15 minutes until the tomatoes have broken down and released their liquid. Remove the lid and stir until a smooth sauce forms. Continue to cook uncovered for another 5 minutes, stirring occasionally, until the chutney thickens slightly. Let it cool, then transfer to an airtight jar and refrigerate. It will keep for up to a month; once opened, use within a week.
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