Posted on February 11, 2021 at 11:41 AM by Madhu Gadia
Tomato Laungi – Spicy Sweet Tomato Chutney
Tomato Laungi is a variation of tomato chutney. Laungi is a sweet and spicy chutney that is served with a variety of meals. We enjoy it with Indian flatbreads – roti, paratha or naan, as well as rice and dal. In the summer I make it with fresh tomatoes and in winter I have used canned chopped tomatoes. Although, I would recommend using fresh tomatoes whenever possible.
Kalonji Seeds - also called nigella seeds. They maybe hard to find. They are easily available from an Indian grocery store or I found it on www.amazon.com.
Prep Time: 10 Minutes Cook Time: 10 Minutes
3 cup fresh tomatoes, finely chopped*
1 tbsp oil
1/2 tsp brown mustard seeds
1/2 tsp cumin seeds
1/2 tsp kalonji seeds (nigella), optional
1/2 tsp fennel seeds
1 tsp green chilies, finely chopped
2 tsp ground coriander
½ cup water
1/2 tsp black pepper
1 tbsp brown sugar
2 tbsp fresh cilantro, finely chopped
1. In a small sauce pan, heat the oil on medium-high heat. Add mustard seeds, cumin seeds, and sauté for a few seconds until mustard seeds stop popping. Add kalonji (nigella seeds) and fennel seeds and stir for 2 seconds.
2. Add chopped tomatoes and green chilies and mix well. Bring to boil and simmer for 2
minutes, stirring occasionally.
3. Add ground coriander, salt and water, mix and continue to simmer for additional 2 minutes.
4. Add black pepper, brown sugar, salt, and chopped cilantro, stir and cook for 1 more minute.
5. Transfer to a serving bowl and serve warm or cold.
*Or use 1 can (14.5 oz) Diced Tomatoes - if using canned tomatoes, reduce salt to 1/3 tsp and water to 2 tbsp. Everything else is the same.)
Makes: 1 1/2 cups Serving Size: 2 tablespoons
Nutrition Information Per Serving: Calories: 22; Total Fat: 1 g (Saturated Fat: 0 g); Carbohydrate: 3 g; Protein: 0 g; Fiber: 0g; Sodium: 150 mg Recipe by Madhu Gadia, MS, RD, www.cuisineofindia.com
Categories: Condiments, Achaar, Chutney, Salads, Gluten Free, Recipes, Vegan, Vegetarian