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Hot Indian Tomato Chutney

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  Red tomatoes 1 Kilogram, deseeded and chopped (Use Large Sized)
  Red bell peppers 2 Large, deseeded and chopped
  Red onions 2 Medium, finely chopped
  Grated ginger 2 Tablespoon
  Grated garlic 2 Tablespoon (Use Large Sized Cloves)
  Dried kashmiri red chilies 6 Large, deseeded and coarsely pounded dry
  Ground cinnamon 1 Tablespoon
  Ground cardamom seeds 1 Tablespoon
  Coarsely ground black pepper 1 Teaspoon
  Sugarcane vinegar 2 Cup (32 tbs)
  Sugar 3 Cup (48 tbs)
  Rock salt To Taste, pounded

Place the chopped tomatoes in a large pan. Top it with the cut red peppers, onions, ginger and garlic. Place on a very low fire and mix gently. After 5 minutes, add the vinegar and the sugar. Mix well and allow to heat and then simmer. This should take at least 25-30 minutes.
Stir the tomato mixture gently without placing it on a strong boil. Allow the mixture to simmer and become thick, by which time it will come to a slow boil. Stir the mixture and add the rock salt, pounded Kashmiri chillies, ground cinnamon and cardamom and ground black peppercorns. Allow to boil for 10 more minutes. When you don't see any water in the pan, taste for sugar and salt and remove from the flame.
Cool. Fill in bottles and refrigerate.

Recipe Summary

Side Dish
Cook Time: 
25 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3342 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 632.2 mg26.3%

Total Carbohydrates 840 g280%

Dietary Fiber 48.5 g194.1%

Sugars 765.4 g

Protein 26 g52.5%

Vitamin A 350.2% Vitamin C 848.2%

Calcium 48.7% Iron 51.8%

*Based on a 2000 Calorie diet


Hot Indian Tomato Chutney Recipe