Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 medium-sized chopped red, ripe tomatoes
- 1-1/2 tsp. jeera seeds
- 1-1/2 tsp. coriander seeds
- 3-4 cloves garlic
- 1-1/2 tsp. channa dal
- 2 green chillies
- Handful of coriander leaves
- Handful of mint leaves
- 2-3 tablespoons sesame seeds
- 2-3 tablespoons roasted cashew nuts or peanuts
- 1/4 tsp. haldi
- 1/4 tsp. chilli powder
- Salt and oil as required
- Ingredients for seasoning:
- 1 tsp. oil
- 1/4 tsp. mustard
- 1/4 tsp. jeera
- 4-5 curry leaves
- =
Directions
Heat the oil, put in the jeera, coriander seeds, channa dal, garlic, and roast lightly. Add to it the sesame seeds, green chillies, the coriander and mint leaves, tomatoes, and nuts. Cook till almost done.
Add haldi, chilli powder, salt and cook on low heat till the mixture is dry and thoroughly cooked. Cool the mixture, and then grind it to a very smooth paste.
Prepare a seasoning with the ingredients specified, and pour it over the chutney paste. Serve with hot rice, and dal.