Nepali Spicy Tomato Chutney - Tomate Achuar, 9g carbs; 2g fiber

Nepali Spicy Tomato Chutney - Tomate Achuar
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 tablespoon vegetable oil
1 1/2 tablespoons minced garlic -- (approx. 4 medium cloves)
1 medium onion -- finely chopped
1 tablespoon finely chopped fresh ginger
3 fresh green chile pepper -- chopped
1/2 teaspoon fenugreek seed -- dry-roasted and ground
1/2 teaspoon cumin seed -- dry-roasted and ground
2 large tomatoes -- (about 1 pound) coarsely chopped
1/2 teaspoon salt
1 cup loosely packed fresh coriander leaves -- coarsely chopped

Heat the oil in a heavy saucepan or deep skillet over medium-high heat. add the garlic, onion, ginger, and chiles and fry for 1 minute. Add the fenugreek and cumin and cook 1 minute more, stirring. add the tomatoes and salt, and bring to a boil. Lower the heat, partially cover, and cook for another 15 minutes, or until thickened almost to a paste. Turn out into a bowl and stir in the coriander leaves. Serve as a condiment and dipping sauce for bread. Stored in the refrigerator, well sealed in a glass container. It will keep for a week.
Makes about 1 1/2 cups sauce.
There are hundred of different fresh chutneys, all depending on what is in season and what particular tastes a cook wants to put together. This particular one we had trekking; after a long day of walking, nothing could have tasted better than a bowl full of dal, a pile of chapattis made from freshly ground wheat, and a tiny plate of fiery hot tomato chutney.

Per Serving (excluding unknown items): 63 Calories; 3g Fat (35.1% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 413