Carrot Tomato Chutney | Thokku
This Carrot Tomato Chutney here which I also call Carrot Tomato Thokku (Pickle) has the tanginess from the tomatoes and sweetness from the carrots.
Servings: 6 servings
Calories: 58kcal
Equipment
- bowl
- pan
- spatula
Ingredients
- 1-14 oz Tomatoes (chopped) or 4 large tomatoes
- 2 Carrot chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- ½ teaspoon Asafetida
- 1 teaspoon Fenugreek powder optional
- to taste Salt
- 1 teaspoon Sugar
- 2 tablespoon Oil Gingelly oil or olive oil
- 1 teaspoon Mustard seeds
Instructions
- Grind the tomatoes and carrots together.
- In a pan, heat the oil and add the mustard seeds. Once the seeds sputter add the turmeric powder, asafetida, chili powder and fenugreek powder.
- Fry them for a minute and add the ground mixture. Do not add salt or sugar now. If you add salt or sugar at this stage it will start to splatter all over the place. Simmer the flame and let it cook on low heat (covered) for about 15 mins.
- After 15 mins, you will notice that the mixture has solidified a little. At this stage add the salt and the sugar. Give it a good mix and let it cook on low flame for about 10 more minutes.
- Serve the Carrot Tomato Chutney with idli or dosai!
To make the fenugreek powder
- Dry roast the fenugreek seeds until brown. Cool down and grind it to a fine powder. Store it in an airtight container to use for pickles and chutneys.
Nutrition
Calories: 58kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 20mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3536IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg