No Oil Tomato Chutney from Nagaland

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No oil Tomato chutney is a lip smacking, easy and delicious Tomato chutney from the state of Nagaland. Yes this month our Shhhhh Cooking Secretly group is heading to the state of Nagaland.

A little about Nagaland

Nagaland is a state in the north-east of India. The state is inhabited with 16 tribes. Each tribe is unique in character with its distinct customs, language and dress. Nagaland is a mountainous state and has a largely monsoon climate with high humidity levels.

Food of Nagaland

Bhut Jolokia or ghost pepper one of the hottest chilis in the world comes from Nagaland. Each tribe have their own cuisine and they eat a lot of meat, fish and fermented products. They use a lot of locally grown herbs, ghost peppers, ginger and garlic.

Famous dishes include snails cooked with pork and silkworm larvae, which is an expensive delicacy of the state. Galho is a vegetarian porridge cooked with rice, leaves, and condiments. (Source Wiki)

The Secret Ingredients & The challenge

So for this month’s challenge for the state of Nagaland I was paired with Aruna SarasChandra from Vasusvegkitchen. Do check her blog for some delicious and healthy recipes. So, Aruna gave me Red chilly and Tomato as the secret Ingredient. I requested her to change it to green as I could not get the Red ones. I prepared this No Oil Tomato Chutney from Nagaland. I gave her Tamarind and Red chilly and she created this delicious Nagaland Pumpkin Oambal.

No Oil Tomato Chutney

This Tomato chutney is made using without oil. Yes you heard me right, not even a single drop of oil. It is fuss free and a quick chutney and requires very little baby sitting. All you do is add the ingredients along with the water and let it cook. Once the water is all evaporated crush it with a mortar and pestle and you are done. The real flavours in this chutney comes from all the ingredients added.

I was just drooling after I made this. Immediately after clicking a few pics, I applied this chutney as a spread on a bread slice and enjoyed it to the fullest. This Tomato chutney goes well as a side or as a spread to your roti’s. I have taken the recipe from here.

Ingredients

• 3 medium Tomatoes (chopped into 4 pieces)
• 3-4 Green chillies slit (can adjust as per taste)
• 4-5 Garlic pods
• 2 inch Ginger roughly chopped
• 1/2 Cup Coriander sprigs
• 1/2 Cup Mint
• 1 1/2 cups water
• Salt to taste

Preparation

• In a kadai or a pot add the water, salt and all the ingredients.
• Cook this mixture on medium stirring in between.
• Cook this until all the water is almost dried up.
• Do not let the mixture burn.
• Once done, smash it well with the back of a spoon or with a motor and pestle.
• Serve as a spread or as a side to Dal and Rice.

Notes

• 1 Cup =235 ml
• 1 tablespoon =15 ml

Few More Regional recipes

• Baked Shana Jhieg | Meghalaya Starter/ Snack
• Sana Thongba | Manipuri Paneer curry (No onion, No Garlic)
• Chakki ki Sabji |Ate ki Sabji (Tangy and Spicy Gravy with whole wheat flour dumplings)
• Idli Podi
• Akki Roti
• Kashmiri Dum Aloo (No Onion, No Garlic)
• Authentic Pakodi/Pakoda Kadhi
• Mizoram’s Panch Phoran Tarkari

No Oil Tomato Chutney from Nagaland

No Oil Tomato Chutney from Nagaland is a lip smacking spicy and easy chutney made using fresh and easily available ingredients and is 100 percent without oil

5 from 5 votes

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Course: Condiments

Cuisine: Indian, North Eastern

Keyword: Condiments, No Oil, Oil-Free, Vegan

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 1 Cup

Author: Renu Agrawal-Dongre

Ingredients

• 3 medium Tomatoes (chopped into 4 pieces)
• 3-4 Green chillies slit (can adjust as per taste)
• 4-5 Garlic pods
• 2 inch Ginger roughly chopped
• 1/2 Cup Coriander sprigs
• 1/2 Cup Mint
• 1 1/2 cup water
• Salt

Instructions

• In a kadai or a pot add the water, salt and all the ingredients.
• Cook this mixture on medium stirring in between.
• Cook this until all the water is almost dried up.
• Do not let the mixture burn.
• Once done, smash it well with the back of a spoon or with a motor and pestle.
• Serve as a spread or as a side to Dal and Rice.

Notes

• 1 Cup =235 ml
• 1 tablespoon =15 ml

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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