Cooking tomato chutney, calorie content and chemical composition. Benefits and harm to the body, recommendations for use. Interesting facts about the seasoning.
Tomato chutney is a thick Indian sauce used as a versatile condiment. It is prepared from tomatoes of all types and degrees of ripeness, combined with various spices, vegetables and fruits. The taste is special - simultaneously combining spicy and rich, sweet and sour, salty and spicy. The consistency can be either completely homogeneous or with pieces of individual products (not necessarily the main ingredient). Served separately without mixing with the main course.
How is tomato chutney made?
Thick seasoning with tomatoes occupies a special place not only in national Indian cuisine, but also in Vedic cooking and Ayurveda recipes. In order not to be disappointed in the taste, chutney preparation should start with the selection and preparation of spices. You should not buy ground spices, even if they are packaged in bags. They often contain additives - wheat or rice flour, sago dust, etc. The smell is preserved only by crushed turmeric, but cinnamon, cloves, shambhala, coriander, star anise or cardamom are bought whole and crushed on their own, with a pestle or in a coffee grinder.
Tomato Chutney Recipes:
- Quick seasoning of Vedic cuisine … Tomatoes, 2 pieces, dipped in boiling water for 2 minutes, peel off. Cut into pieces. Preheat a deep frying pan, pour in the safflower oil - 2 tbsp. l. (or ghee). Fry for 1 tsp. mustard and cumin seeds, 2 minutes, add asafoetida, 2 pinches, cilantro - 2 tbsp. l., half a green pepper pod in slices and half a chopped onion. When the onion becomes transparent, add the tomatoes, bring to a boil. Cane sugar is added - 1 tsp, and as soon as it is completely dissolved, turn off. You can eat in 2 hours, when it is infused a little.
- Indian chutney or tamatar … First, make tomato paste. To prepare the dish, you need 500 g. Cut red tomatoes into pieces, add chopped onion, boil it, without adding water (simmer), until the consistency becomes thick, at least 15 minutes. Rub through a sieve with large holes - it is necessary to remove all large fragments and the skin. Cool to room temperature. You can process tomatoes in advance by skinning them. If you make tomato chutney according to this recipe, you cannot achieve a completely homogeneous structure. Fry in a deep dry frying pan for 2 tsp. black mustard seeds. When they crack, add 4 tsp. ghee, then 6 cloves, 2 bay leaves, 2 cinnamon sticks 3 cm each, 1 tsp. cumin. Stir for 30 seconds, spread the tomato paste, pour in 500 ml of water. While boiling, add spices - 1-2 tsp. ground ginger and coriander, 1 tsp each black hot pepper in powder and salt, 0.6 tsp. asafoetids, 8 tbsp. l. Sahara. Simmer on the fire until everything thickens. Poured into sterile jars and refrigerated. You need to insist at least 2-3 weeks.
- Green Tomato Chutney … Rub 2.5 cm of fresh ginger root and grind into a paste along with 8-10 garlic teeth and 2 chili pods, after removing the partitions from them. Green tomatoes are dipped in boiling water for half an hour, you can leave it on very low heat so that the water does not cool down. Then make notches on the tops and peel off. Cut into small cubes. Tomatoes are stewed for 12 minutes with a minimum amount of water, stirring constantly so that they do not burn. Separately, in a deep frying pan, fry in sesame oil for 1 tsp. seeds of thyme, black mustard, caraway seeds and yellow lentils. Spread tomato paste and spices - 1 teaspoon each of sea salt and powdered sugar. Boil for 3-4 minutes. Packaged in sterilized jars. Store in the refrigerator. If, according to this recipe, tomato chutneys are closed for the winter, 1 minute before turning off, pour in 1-2 tbsp. l. vinegar.
- Multi-ingredient fruit seasoning … Slicing - in pieces. Green tomatoes, 1 kg, are prepared as in the previous recipe, removing the skin. Green apples, 2 pcs., Are also peeled off. Cut everything into pieces, including 300 g of dried apricots, and put them in a thick-walled saucepan. Chopped red chili is sent there, 2 pods, without a partition. Separately squeeze juice from 2 large lemons, dissolve 300 g of sugar and 1 tbsp. l. salt, diluted with water - 200 ml. In a dry frying pan - it is more convenient to use a wok - overcook 1 tbsp. l. mustard, while cracking, then sprinkle with a pinch of ginger powder, cardamom, anise seeds, and a mixture of peppers. Pour the contents of the pan with diluted lemon juice, bring to a boil, add seasonings, lay 1-2 cinnamon sticks. Simmer for about an hour until the consistency of jam is obtained. Before tasting, let it brew for 1-2 days in the refrigerator.
- Sweet and sour chutney with tomatoes and oranges … Tomatoes, 750 g, are baked in the oven and then peeled and cut into pieces. 300 g of citrus is also peeled, removing white fibers and films. Put everything in a saucepan, pour it with apple cider vinegar and put on a small fire. While the future sauce is boiling, they are busy with seasonings. Rub 20 g of ginger, chop 1 green chili without partitions and 3 onions - 2 onions and 1 red. Rub with a pestle for 1 tsp. coriander and mustard seeds. Pour everything into a boiling sauce, stir, cook for 3 minutes and add fresh basil - 1 tbsp. l. The finished seasoning is laid out in sterilized jars, rolled up with a lid. Wrap it up with a blanket, let it cool, put it in the refrigerator for 6 months.
What is chutney sauce eaten with? This seasoning is universal, it is served with meat, fish, cereals and bread. But there is a recipe for tomato chutney, which was developed specifically for blue cheeses - with noble mold. In this appetizer, the main component is yellow sweet tomatoes (1 kg). They are peeled off and passed through a meat grinder (or interrupted with a blender). Simmer over low heat until thickened, avoiding bubbles, with chopped chili pod. Half of the partitions are removed. 5-7 minutes before turning off, drop 1 tsp. mustard seeds, ginger root shavings, caraway seeds and anise. Glove, add some salt, add 80-100 g of sugar. Boil for 10 minutes.
Note! If the main ingredient is green tomatoes, add the vinegar with care. Otherwise it will be too sour.
The composition and calorie content of tomato chutney
The less components are digested, the higher the content of nutrients in tomato chutney. But even if the seasoning is harvested for the winter, some of the nutrients are retained. Thanks to this addition to the diet, the energy reserve can be regularly replenished. In addition, the low energy value makes even the toughest diet more delicious.
The calorie content of tomato chutney is 106 kcal per 100 g, of which:
- Proteins - 1.5 g;
- Fat - 5.9 g;
- Carbohydrates - 11.4 g;
- Dietary fiber - 0.5 g;
- Water - 79 g.
Vitamins per 100 g:
- Vitamin A - 118.7 mcg;
- Beta Carotene - 0.516 mg;
- Vitamin B1, thiamine - 0.02 mg;
- Vitamin B2, riboflavin - 0.014 mg;
- Vitamin B4, choline - 0.25 mg;
- Vitamin B5, pantothenic acid - 0.001 mg;
- Vitamin B6, pyridoxine - 0.007 mg;
- Vitamin B9, folate - 0.249 mcg;
- Vitamin C, ascorbic acid - 10.21 mg;
- Vitamin D, calciferol - 0.104 mcg;
- Vitamin E, alpha tocopherol - 0.374 mg;
- Vitamin K, phylloquinone - 0.5 μg;
- Vitamin PP - 0.4758 mg.
Macronutrients per 100 g:
- Potassium, K - 271.6 mg;
- Calcium, Ca 14.92 mg;
- Magnesium, Mg 20.29 mg;
- Sodium, Na - 204.76 mg;
- Sulfur, S - 1.81 mg;
- Phosphorus, P - 31.6 mg;
- Chlorine, Cl - 308.35.
Microelements per 100 g:
- Iron, Fe - 1.025 mg;
- Cobalt, Co - 0.077 μg;
- Manganese, Mn - 0.1424 mg;
- Copper, Cu - 5.49 μg;
- Molybdenum, Mo - 0.567 μg;
- Selenium, Se - 0.102 μg;
- Fluorine, F - 47.72 μg 4000 μg;
- Zinc, Zn - 0.0214 mg.
The vitamin and mineral content of the sauce depends on the tomato chutney recipe and the availability of additional ingredients. With the introduction of dried apricots, the amount of potassium increases, apples - ascorbic acid and pectin, cherry plum supplements the useful complex with molybdenum, cobalt and iodine. And when green tomatoes are used for cooking, the glycoalkaloid solanine appears in the composition.
Tomato chutney made from red tomatoes is high in lycopene. This substance is not synthesized by the human body on its own, but when it gets into it, it has a beneficial effect, suppresses the production of atypical cells, accelerates tissue regeneration and stops age-related changes at all levels.
When adding a seasoning to the daily menu, the presence of cholesterol should also be taken into account - 12, 8 mg / 100 g.
The benefits of tomato chutney
The healing properties of the sauce are highly appreciated by Ayurveda - the trend of Indian traditional medicine. Healers with the help of spicy seasoning "accelerate the blood", treat "pale sickness", increase potency and regulate the balance between "bile and saliva." Do not dismiss the experience of local healers.
The benefits of tomato chutney are due to the richest vitamin and mineral composition:
- Increases the production of digestive enzymes, which speeds up digestion and prevents putrefactive processes, the appearance of bad breath, the accumulation of toxins.
- Stimulates the production of saliva, inhibits the activity of pathogenic bacteria that invade the oral cavity with food. The incidence of tooth decay, periodontal disease and stomatitis is reduced.
- Increases the general tone of the body, normalizes blood pressure, maintains a constant heart rate.
- Increases the production of red blood cells, stops anemia.
- Strengthens stress resistance and accelerates impulse conduction.
- It has immunological and anti-inflammatory effects, lowers cholesterol levels.
As already mentioned, red tomatoes contain a high amount of lycopene, a substance whose antioxidant effect has been officially proven. Thick tomato sauce is recommended for people who have problems with the heart and blood vessels, people with active neoplasms.
Spices in the sauce only enhance the effect of the vitamin and mineral complex. Cinnamon lowers blood sugar levels, coriander prevents swelling, ginger has fat burning properties and accelerates weight loss. Garlic stimulates appetite and has antimicrobial effects, turmeric increases the life cycle of hepatocytes - liver cells, bay leaves and cloves stimulate bronchial contractions and help get rid of mucus. Pepper prevents blood thinning and strengthens bone tissue, anise relieves constipation.
Read more about the benefits of peanut chutney
Contraindications and harm of tomato chutney
It is advisable for people with a tendency to allergic reactions to familiarize themselves with a new taste with caution. Even if there is no intolerance to tomatoes, spices or additional ingredients can provoke a negative reaction of the body. Indian chefs include up to 42-43 types of products in the sauce.
The use of tomato chutney is harmful to people with high acidity, with exacerbation of peptic ulcer disease or chronic pancreatitis, cholelithiasis. Bronchial asthma is a relative contraindication. It is worth temporarily giving up the tasty seasoning during frequent attacks of gout, arthritis or osteochondrosis. The amount of purines in the sauce is too high.
It is important to avoid overeating when using green tomatoes. 100 g of unripe tomatoes can contain from 9 to 32 mg of solanine and up to 25 mg of tomato. In small quantities, these substances are even useful - they have an analgesic and antispasmodic effect, but if abused, they can cause general intoxication - dizziness, nausea and vomiting, weakness and convulsions in children.
Note! To minimize the negative impact, when using unripe fruits, the seasoning must be boiled. But even ready-made sauce for children under 8 years old and pregnant women is not recommended.
Tomato Chutney Recipes
Despite the fact that the seasoning resembles ketchup only in color, it is often added to fast food dishes - sandwiches, cold and hot, or sandwiches. The sauce is served with fish and meat, mixed with rice or couscous. It can even make a quick cold soup.
Recipes with Tomato Chutney Sauce:
- Tomato soup … The seasoning, made without vinegar and additional ingredients, is interrupted in a blender to obtain a uniform consistency. Boil beef with onions in a small amount of water, add very little salt. Take out the meat, cut it into small pieces, put it back into the pan and add finely chopped potatoes, 2-3 tubers there. Pour in the thick tomato seasoning, bring to a boil and turn off. Pour in herbs - necessarily basil, as well as dill and parsley. Let it brew for 10 minutes before serving.
- Pork with couscous … Onions, 2 pcs., Finely chop and fry until transparent. Pork, 350 g, cut into thin strips, pour into the pan and fry until tender. When a crispy crust appears, pour in 2 tbsp. l. tomato chutney and cover. The pork should not remain pink, it needs to be done well. Couscous is poured with boiling water in the proportion - 1 glass to 350 ml of water, left for 5 minutes. They send it to the pan, mix everything, wait for all the moisture to evaporate, and serve it with a spicy sauce.
- Slider Sandwiches … Chicken thighs, 600 g, are carefully cut from the sides, removing the bones, and marinated in grape seed oil (2 tablespoons), salt and pepper. Leave for 30 minutes in the refrigerator, spread on a baking sheet and bake in the oven at 170-180 ° C. Cool at room temperature. Then, to give a golden brown crust, rub the thighs with flour and dipped in boiling deep fat - spread on a paper towel to remove excess fat. Cut lengthwise. Buns with caraway seeds are cut into 2 halves and a thin layer of butter is applied to the crumb. Brown in a skillet on the greased side. The sandwich is assembled as follows: grease the golden brown crust of one half with mayonnaise, put chicken, chutney and the other half of a bun on top.
See also onion chutney recipes.
Interesting facts about tomato chutney
For European stomachs, this seasoning is more suitable than options with mango or even apple, which is why it is more popular. Hot sauce with tomatoes is not offered to guests - it is eaten only chilled.
Interestingly, Indians prefer a homogeneous consistency and try to remove even pieces of seasoning, while Europeans prefer to cut tomatoes into slices - probably to better feel the difference with the equally popular ketchup.
In Vedic medicine, chutney sauce is used to balance organic systems:
- for wathu type - improves motor and sensory functions, blocks the feeling of fear and soothes;
- for kaphu type - increases resistance to stress and improves memory properties, helps to maintain stable vital activity.
Pitta people are advised to reduce the amount of seasonings, especially mustard seed, hot peppers, and abandon asafoetida so as not to provoke a rise in temperature and prevent overexcitation.
The latter recommendations should be followed by adapting Indian tomato chutney sauce to European stomachs. The amount of hot spices is halved, spicy - by a third. If the taste does not seem saturated enough, you can add everything before serving.
Watch a video about tomato chutney:
