How To Make Tomato Kalonji Chutney At Home: Sweet And Spicy Recipe

Health Benefits Of Kalonji Seeds

• Packed With Antioxidants

• May Lower Cholesterol

• May Have Cancer-Fighting Properties

• Helps Kill off Bacteria

• Alleviates Inflammation

• Help Protect the Liver

• Aids in Blood Sugar Regulation

• Prevents Stomach Ulcers

Ingredients For Tomato Kalonji Chutney Recipe

• 2 Tbsp vegetable oil

• ½ tsp black mustard seeds

• ¼ tsp cumin seeds

• 1 tsp nigella seeds

• 3 cups tomatoes on the vine diced into ½” pieces

• ¼ tsp turmeric

• 1 Tbsp peeled, grated ginger

• ¾ tsp salt

• 1 tsp sugar

• ½ tsp Kashmiri chilli powder (optional)

• 1 Thai chile pepper sliced (optional)

Tomato Kalonji Chutney Recipe

Credits: My Heart Beets

1. Heat oil in a thick-bottom sauté pan over high heat, then add mustard and cumin seeds after 2 minutes. Wait for the seeds to crack and sizzle.

2. When the seeds' popping subsides, lower heat to medium and add turmeric, ginger, Thai chile peppers, and nigella seeds.

3. Add diced tomatoes, sugar, and salt. For some heat, include red chilli powder; otherwise, skip for a mild version.

4. Let it cook for 30-35 minutes or till the mixture starts secreting oil.

5. Allow the chutney to cool, then transfer it to a clean glass container. It will last for a week in the fridge.

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