Ministry of Curry · by Archana Mundhe★ 4.5 (28)
Green Tomato Chutney - Instant Pot
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 6%
CARBS 14G60% OF CAL
3G FIBER12G SUGAR0G OTHER
FAT 4G37% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A piquant chutney made from green tomatoes, jalapeños, and spices with a hint of sweetness. Made quickly in the Instant Pot.
condimentindian🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon asafetida (optional)
- ½ teaspoon ground turmeric
- 1-2 jalapeños
- 4 green tomatoes (roughly chopped (around 2 pounds) )
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar or jaggery
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 6%
CARBS 14G60% OF CAL
3G FIBER12G SUGAR0G OTHER
FAT 4G37% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 470mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 487mg
- Calcium
- 33mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 470MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.