Spicy green tomato chutney is a tasty and easy preparation. Make it when you have fresh green tomatoes in your garden. It can go as a dip for idli, dosa, utappam, pongal, upma etc. Indian breakfast items. It also goes well with rice or chapati.
Ingredients
about 8 medium size green tomatoes
1/2 tsp tamarind paste
1/4 - 1/2 tsp jaggery
1/4 tsp turmeric powder
salt to taste
4-6 red chilies
1 tbsp coriander seeds
1 tbsp chana dal
1 tbsp urad dal
1/8 tsp fenugreek seeds
For Tempering
1-2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 red chili
a pinch of hing
a few curry leaves
about 8 medium size green tomatoes
1/2 tsp tamarind paste
1/4 - 1/2 tsp jaggery
1/4 tsp turmeric powder
salt to taste
4-6 red chilies
1 tbsp coriander seeds
1 tbsp chana dal
1 tbsp urad dal
1/8 tsp fenugreek seeds
For Tempering
1-2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 red chili
a pinch of hing
a few curry leaves
Video in Telugu
Preparation
Wash and cut green tomatoes into small pieces.
Wash and cut green tomatoes into small pieces.
Procedure
Take the tomato pieces into a sauce pan and cook them on medium flame for about 4-5 minutes until they are soft. Turn off the stove and let them cool down.
In a small pan take coriander seeds, chana dal, urad dal, fenugreek seeds and red chili and dry roast them. Roast until they give nice aroma and slightly changing color. Turn off the stove. Add turmeric powder salt, tamarind paste and jaggery. And let them cool down.
In the same pan heat up 1-2 tbsp of oil for tempering. When the oil is hot add mustard seeds, cumin seeds and red chili. When the mustard seeds are spluttering add hing and curry leaves. Turn off the stove and keep this aside.
In your blender/mixer jar take the dry roasted spices and gring them into a fine powder. Add the cooked tomatoes and grind them again into a chutney. No not need to add water. Transfer the chutney back into the pan and add the tempering. Mix it well. Add more salt if you need to. Spicy green tomato chutney is ready. Enjoy and please give me your feed back.
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Take the tomato pieces into a sauce pan and cook them on medium flame for about 4-5 minutes until they are soft. Turn off the stove and let them cool down.
In a small pan take coriander seeds, chana dal, urad dal, fenugreek seeds and red chili and dry roast them. Roast until they give nice aroma and slightly changing color. Turn off the stove. Add turmeric powder salt, tamarind paste and jaggery. And let them cool down.
In the same pan heat up 1-2 tbsp of oil for tempering. When the oil is hot add mustard seeds, cumin seeds and red chili. When the mustard seeds are spluttering add hing and curry leaves. Turn off the stove and keep this aside.
In your blender/mixer jar take the dry roasted spices and gring them into a fine powder. Add the cooked tomatoes and grind them again into a chutney. No not need to add water. Transfer the chutney back into the pan and add the tempering. Mix it well. Add more salt if you need to. Spicy green tomato chutney is ready. Enjoy and please give me your feed back.
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