Spiced Tomato Sauce
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
1
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 3 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
580
- Ingredients
- 1 tsp fennel seeds
- Cinnamon stick (broken)
- 2 cloves
- 1 Cardamom (crushed)
- 1 tsp Chili powder
- 2 Tbsps olive oil
- 1 tsp Mustard seed
- 1 tsp Cumin
- 2 Curry leaves (chopped)
- 2 green chili peppers (finely chopped)
- 1 small onion (finely chopped)
- 10 large Tomatoes (chopped)
- salt (to taste)
Product recommendation
To sterilise jars: wash the jars in hot soapy water, rinse very well and put in a low oven for 15-20 minutes until warm and completely dry. Sterilise the lids in boiling water for 10 minutes, keeping the lids in the hot water until ready for use, then dry with kitchen paper.
Preparation steps
1.
Put the fennel seeds, cinnamon, cloves and cardamom into a dry frying pan and heat gently until fragrant. Set aside to cool, then crush coarsely and stir in the chilli powder.
2.
Heat the oil in a pan and add mustard seeds, cumin seeds and curry leaves. When the mustard seeds start to 'pop', add the chillies and cook for a few seconds.
3.
Mix in the onion and cook until light golden. Add the crushed spices and stir well.
4.
Add the chopped tomatoes and cook for about 15 minutes until pulpy. Spoon into hot sterilised jars and seal tightly.
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