Tomato Laungi – Spicy Sweet Tomato Chutney

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

Ingredients

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 salt

½ cup water

1/2 tsp black pepper

1 tbsp brown sugar

2 tbsp fresh cilantro, finely chopped

Method

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