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Recipe for Green Tomato Chutney
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
- Unripe green tomatoes- 5 to 6
- Green chillies- 1 no.
- Tamarind- Small gooseberry sized
- Jaggery- Big gooseberry sized
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- White sesame seeds- 1 tsp
- 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 chilly- 1 no.
Wash and pat dry the green tomatoes and chop them in to small pieces.
Cook the chopped green tomatoes in half cup of water along with tamarind, turmeric powder, jaggery and green chillies. 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 chilly too.
Pour thus prepared seasoning to green tomato chutney.
Colorful creamy green tomato chutney is ready. Pair it with rice and relish.
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.