Neena Gupta shares recipe of ‘chutney for all seasons,’ clinical dietitian says it ‘requires minor tweaks’

Steps:

1. Wash the tomatoes and green chillies thoroughly.
2. Boil them together until they turn soft and mushy.
3. Let them cool, then blend into a smooth puree.
4. Heat oil in a kadai on medium flame.
5. Add grated ginger and minced garlic. Sauté till golden and aromatic.
6. Pour in the tomato-chilli puree and mix well.
7. Add salt and chopped coriander. Stir occasionally till the mixture thickens.
8. Turn off the flame and allow it to cool slightly.

Does Neena Gupta’s chutney pass the nutritionist’s test?

 

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As per clinical dietitian Khushma Shah, Neena Gupta’s chutney is, without a doubt, a year-round staple, but requires minor tweaks in different seasons. “The chuney is low in calories and rich in antioxidants. Yes, it can be eaten in all seasons, but in summer, limit the chilli quantity if you’re prone to acidity or heat sensitivity.”

During monsoon or winter, this chutney can be especially beneficial: “Ginger, garlic, and chillies can help boost immunity and improve digestion. ” Shah recommends taking  1–2 tablespoon serving per meal, to avoid adding excess sodium or spice load.

But can you eat this chutney daily? The answer may vary from person to person. Shah, however, recommends these tips for those who want to add Gupta’s chutney to their daily meals:

• Add moderate salt and keep portions small
• Some people may experience acidity after eating tomatoes and chillies daily, especially on an empty stomach. Add a pinch of roasted cumin powder to balance acidity.
• Spice tolerance: Adjust chilli levels to your comfort.
• Keep oil to a minimum (1–2 tsp) to maintain balance.
• Use ripe, sweet tomatoes instead of sour ones.
• Store the chutney in the fridge and consume it within 3–4 days for freshness.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.