Directions:
- Heat vegetable oil in a skillet over medium heat; add cumin seeds, bay leaves, and red chile pepper. Cook until cumin seeds begin to sputter, 1 to 2 minutes, stirring constantly.
- Cook and stir tomatoes and ginger piece into cumin mixture until all the water cooks out of tomatoes, about 5 minutes. Stir jaggery and dates into tomato mixture; cook until jaggery dissolves and the mixture thickens, about 5 more minutes. Add black salt. Remove ginger piece and bay leaves from chutney before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.7 Kcal (539 kJ) | ||
| Calories from fat | 30.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 5% | |
|---|---|---|---|
| Sodium | 7.24mg | 0% | |
| Potassium | 263.99mg | 6% | |
| Total Carbs | 25.1g | 8% | |
| Sugars | 16.12g | 64% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 132.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 168.42 Kcal (705 kJ) | ||
| Calories from fat | 40.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 5% | |
|---|---|---|---|
| Sodium | 9.47mg | 0% | |
| Potassium | 345.46mg | 6% | |
| Total Carbs | 32.85g | 8% | |
| Sugars | 21.1g | 64% | |
| Dietary Fiber | 1.78g | 5% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 8.4mg | 11% | |
| Iron | 0.5mg | 2% | |
| Calcium | 173mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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