Green Tomato Chutney
A tangy chutney with mild sweetness made using fresh green tomatoes. Serve it with hot steamed rice and ghee.
Equipment
- Big Pan
- Mixer grinder
- Small Pan for tempering
- Knives and Cutting Board
Ingredients
- 6 Medium-Sized Green Tomatoes
- 2 tbsp Sesame Oil
- 1 tsp Urad Dal
- 1 tsp Cumin Seeds
- ½ tsp Fenugreek Seeds
- 2 Big Cloves of Garlic
- 3-4 Green Chillies
- Salt, to taste
- ½ tsp Turmeric Powder
- 1 tsp Tamarind Pulp
- 2 tbsp Roasted Sesame Seeds Powder
- ½ tsp Jaggery Powder
Ingredients for Tempering
- 1 tbsp Sesame oil
- ⅓ tsp Asafoetida
- 1 tsp Urad Dal
- 1 tsp Cumin/Mustard Seeds
- 8-10 Curry Leaves
- Dry Red chillies (optional)
Instructions
- Wash and chop the green tomatoes and keep them aside.
- Heat oil in a pan. Add cumin seeds, urad dal, fenugreek seeds, green chillies and garlic. Fry them on medium heat till the lentils and garlic change colour.
- Add the chopped tomatoes.
- Add salt, turmeric powder and tamarind pulp. Fry on high heat till you get a little bit of charring on the tomatoes.
- Lower the heat. Cover and cook till the tomatoes become tender.
- Once cooked, remove from heat and let it cool.
- In a mixer grinder, add sesame seeds powder, jaggery powder and the cooled mixture. Grind to a fine paste.
- Transfer this to a serving bowl.
- In a small pan, prepare the tempering for the chutney by heating oil.
- On medium heat, fry curry leaves, dry red chillies, urad dal, cumin/mustard seeds and asafoetida.
- Put this on the prepared chutney.
- Serve the chutney with hot steamed rice and ghee.