Another Green Tomato Chutney
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serving Size: 4
Ingredients
Unripe green tomatoes- 5 to 6
Green chiles- 1 no.
Tamarind- Small gooseberry sized
Jaggery- Big gooseberry sized
Salt- 1 tsp
Turmeric powder- 1/2 tsp
White sesame seeds- 1 tsp
Seasoning ingredients
Cooking oil- 2 tsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Split black gram lentil- 1/4 tsp
Fenugreek seeds- 1/4 tsp
Curry leaves- few
Red chile- 1 no.
Instructions
Preparation:
Wash and pat dry the green tomatoes and chop them in to small pieces.
Method:
Cook the chopped green tomatoes in half cup of water along with tamarind, turmeric powder, jaggery and green chiles. These unripe tomatoes will get cooked very fast. Switch off flame once tomatoes are soft.
Once the cooked tomatoes return to room temperature, transfer them to mixer or blender and grind it to fine paste with salt.
Meanwhile dry roast the sesame seeds and powder it coarsely. Add this to ground green tomato chutney. Give a quick stir.
Heat a seasoning pan and add the following ingredients: cooking oil, mustard seeds, black gram lentil, cumin seeds and fenugreek seeds. Let the mustard seeds pop while still stirring the ingredients add curry leaves and broken red chile too.
Pour thus prepared seasoning to green tomato chutney.
Colorful creamy green tomato chutney is ready. Pair it with rice and relish.
Note:
Half teaspoon of black pepper powder can also be included to make the chutney more spicy. I have not added as kids can’t tolerate the spice.
Adjust tamarind based on the sourness of tomatoes.
Do not skip fenugreek and cumin seeds from the seasoning, they will enhance the flavor.
From ud-upireipes.com