Healthy Foodist
Green Tomato Chutney
Difficulty:
Preparation Time:
10 Minutes
Cooking Time:
20 Minutes
Total Time:
30 Minutes
Servings:
4
Green Tomato Chutney, made from unripe tomatoes makes for a delicious accompaniment to have with any breakfast/ snack recipe as a dip or even with a main meal. Green tomato chutney is not as popularly made as regular tomato or any other chutneys, but this is a lip-smacking one with the right hint of tanginess from the tomatoes.
Green tomatoes are rich in antioxidants and Vitamin C and Vitamin B6 that helps strengthen immunity. It also prevents premature ageing, helps maintain skin and eyes health and also normalizes blood pressure.
The key to make this Green Tomato Chutney is roasting the peanuts, sesame seeds, garlic and green chillies really well that give a nice flavour to the chutney. I have also added some fresh coconut here. Lastly, I have tempered the chutney in a South Indian style using mustard seeds, urad dal and curry leaves.
This Green Tomato Chutney tastes best with idlis, dosa or any South Indian meal. It can also be paired with rice or roti sabzis.
Ingredients:
- 4-5 green tomatoes
- 1 teaspoon oil
- 2 tablespoon peanuts
- 1 teaspoon white sesame seeds
- 1 teaspoon cumin seeds
- 7-8 curry leaves
- 4-5 garlic cloves
- 2 tablespoon fresh coconut
- 4-5 green chillies
- Salt, to taste
- 2 tablespoon coriander leaves
- 1 tablespoon jaggery powder
For the tempering:
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- ΒΌ teaspoon asafoetida
- 5-6 curry leaves
- 2 dry red chillies
Direction:
- The first step here is to finely chop green tomatoes and set aside.
- Heat 1 teaspoon oil in a pan. Add groundnuts and toast them till the colour changes.
- Then add white sesame and cumin seeds. Fry for a minute.
- To it, add curry leaves, garlic cloves, fresh coconut and green chillies.
- Fry everything well for 3-4 mins on low-medium heat.
- Then add chopped green tomatoes, salt and cover and cook for 7-8 mins. Add water as required and cook well till the tomatoes turn soft.
- Cool down the mixture.
- Now add the cooled chutney mixture to a mixer jar. Add in coriander leaves and jaggery powder/ pieces. Grind everything well into a fine paste. Add water as needed while grinding the mixture.
- For the tempering, heat oil in a pan and add mustard seeds, urad dal and asafoetida.
- When the seeds start to splutter, add dry red chillies and curry leaves. Roast everything well on low heat for a minute.
- When the tempering is cooled down slightly, add it to the prepared chutney.
- Mix well and serve!
