Mowgli Chutney
- 5m Prep Time
- 30m Cook Time
- 35m Ready In
A tomato chutney with ginger, garlic, and cumin that elevates tomatoes to Indian chutney level. It keeps well in the refrigerator for weeks.
Ingredients
- 59.1 ml vegetable oil
- 14.8 ml cumin seeds
- 14.8 ml black mustard seeds
- 5 curry leaves
- 6 large tomatoes roughly chopped
- 1 fresh root ginger peeled and grated
- 2 garlic cloves minced
- 7.39 ml chilli powder
- 7.39 ml ground turmeric
- 2 green chillies deseeded and thinly sliced
- 4.93 ml salt
Nutrition (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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml vegetable oil
- 14.8 ml cumin seeds
- 14.8 ml black mustard seeds
- 5 curry leaves
- 7.39 ml chilli powder
- 7.39 ml ground turmeric
- 4.93 ml salt
Prepare
- 6 large tomatoes, roughly chopped
- 1 fresh root ginger, peeled and grated
- Mince 2 garlic cloves
- 2 green chillies, deseeded and thinly sliced
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.