Tonk

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Prep Time 30

Course Special Pickles - Pickles, Chutneys and Raitas

Cuisine West Bengal

Servings kg (5 1/2 lb)

Calories 878 kcal

Equipment

Stainless-steel Pan
Airtight Container
Refrigerator

Ingredients

2 kg Tomatoes cut into quarters
400 g Sugar (2 cups)
250 ml malt (white) vinegar (1 cup)
2 teaspoons Chili powder
4 teaspoons Garlic ground
2 tablespoons Raisins
2 teaspoons Ginger sliced
4 Red chilies dried, cut into pieces
4 Green chilies de-seeded and roughly chopped
Salt

Instructions

Cook all the ingredients together in a large, stainless-steel pan over low heat for about 20 minutes, or until the tomatoes are pulpy and thick.
Leave for 1-2 hours before eating, to allow the flavours to develop.
Transfer to an airtight container.
This chutney can be stored for up to 2 weeks in the refrigerator.

Nutrition

Serving: 2.5kgSodium: 320mgCalcium: 115mgVitamin C: 224mgVitamin A: 7824IUSugar: 187gFiber: 15gPotassium: 2289mgCalories: 878kcalSaturated Fat: 1gFat: 2gProtein: 9gCarbohydrates: 214gIron: 4mg

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Tonk

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Instructions

Nutrition

Ingredients