Green Tomato Chutney is as tasty as red tomato chutney. The sesame seeds used in here will enhance the taste. We use it as a dip for Dosa and Idli. We can also enjoy with rice.
Ingredients
6 med size green tomatoes
4 green chilies
4 garlic cloves
1 tsp tamarind paste
1 tsp brown sugar or jaggery
salt to taste
3 tsp ghee or oil
some chopped cilantro
a few curry leaves
1/4 tsp turmeric powder
1/4 tsp fenugreek seeds
1 tsp each of urad dal,mustard and cumin seeds
a pinch of hing or asafoetida
2 tbsp sesame seeds
6 med size green tomatoes
4 green chilies
4 garlic cloves
1 tsp tamarind paste
1 tsp brown sugar or jaggery
salt to taste
3 tsp ghee or oil
some chopped cilantro
a few curry leaves
1/4 tsp turmeric powder
1/4 tsp fenugreek seeds
1 tsp each of urad dal,mustard and cumin seeds
a pinch of hing or asafoetida
2 tbsp sesame seeds
Preparation
Cut tomatoes, garlic and green chilli into small pieces.
Chop cilantro finely.
Dry roast sesame seeds and after cooling down make a coarse powder.
Procedure
In a sauce pan take 1 tsp of oil or ghee. When the oil is hot add tomato, green chilli, garlic and stir it once. Add turmeric powder and salt to it and let it cook on low medium or low until the tomatoes are little soft. Turn off the stove and let it cool down. When they are cold put them in the food processor to make a rough paste. You may put it in the blender or mixer to make a fine paste. Add a little bit of jaggery, salt and tamarind paste to tomatoes when mixing. Transfer this into a bowl.
In a small sauce pan add some oil or ghee to make tempering for chutney. Keep it on medium heat. When the oil is hot add urad dal fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering add red chili flakes, hing and curry leaves. Add this tempering /seasoning to tomato chutney. Add chopped cilantro and sesame powder and mix it well. Adjust salt, jaggery and tamarind paste for your taste. Enjoy the green tomato chutney with rice or chapati.
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Cut tomatoes, garlic and green chilli into small pieces.
Chop cilantro finely.
Dry roast sesame seeds and after cooling down make a coarse powder.
Procedure
In a sauce pan take 1 tsp of oil or ghee. When the oil is hot add tomato, green chilli, garlic and stir it once. Add turmeric powder and salt to it and let it cook on low medium or low until the tomatoes are little soft. Turn off the stove and let it cool down. When they are cold put them in the food processor to make a rough paste. You may put it in the blender or mixer to make a fine paste. Add a little bit of jaggery, salt and tamarind paste to tomatoes when mixing. Transfer this into a bowl.
In a small sauce pan add some oil or ghee to make tempering for chutney. Keep it on medium heat. When the oil is hot add urad dal fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering add red chili flakes, hing and curry leaves. Add this tempering /seasoning to tomato chutney. Add chopped cilantro and sesame powder and mix it well. Adjust salt, jaggery and tamarind paste for your taste. Enjoy the green tomato chutney with rice or chapati.
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