Recipe · Accompaniments — Chutneys, Raitas and Dips · by Swathi Sreekanta, Senior Consultant Dietician, DaVita India
Salsa Dip
In recommended quantity for CKD, dialysis, diabetics and post transplant. A side dish that will help in making other low salt dish palatable.
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 72
Per serving
35 gm per serving
Safe for your stage
Phosphorus28.23 mg
Potassium241 mg
Sodium9.58 mg
Protein1.34 g
Energy40.71 kcal
Sodium in salt is not included in above calculation
Ingredients
- Tomato ripe local (small)400 g · 8 no.
- Capsicum green (medium)85 g · 1 no.
- Onion (medium)130 g · 2 no.
- Red Chilli powder1.6 g · 1 tsp
- Mustard oil5 g · 1 tsp
Method
- 1Put the tomatoes in hot water. After 10 minutes, remove the skin and chop.
- 2Pierce each capsicum with a fork and hold over the flame until the skin blackens.
- 3Remove it from the flame rub off the burnt skin and chop.
- 4Heat the oil and fry the onions for 1/2 minute. Add the tomato, capsicums, chilli powder and salt and cook for a few minutes. Serve hot.
Notes from the contributor
- • A side dish that will help in making other low salt dish palatable.
Sources
- KWF · Proprietary-with-permission · id kwf_salsa_dip