Name: Green tomato chutney - The tangy green relish recipe by Aparna Parinam at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3 green tomatoes; 1 Tablespoon tamarind paste; 3 green chillies; 1 teaspoon jaggery; 1 teaspoon fenugreek seeds; 1/4 teaspoon turmeric powder; 1 teaspoon Urad dal; 1 teaspoon mustard; 2 tablespoons sesame seeds (optional) (dry roast); 1 teaspoon coriander leaves (optional); a pinch of asafetida; salt as per taste

ABOUT Green tomato chutney - The tangy green relish RECIPE

During winters, green tomatoes are available in the market in abundance. Are you wondering what to do with the green tomatoes? I too used to always wonder so and would leave them to ripen. Recently, I came across a green tomato chutney recipe, adapted it and tried it. Lo, the taste was very different from the other chutneys, I had earlier tasted. I had this with bread dosa and it was very yummy!

Ingredients Serving: 4

3 green tomatoes
1 Tablespoon tamarind paste
3 green chillies
1 teaspoon jaggery
1 teaspoon fenugreek seeds
1/4 teaspoon turmeric powder
1 teaspoon Urad dal
1 teaspoon mustard
2 tablespoons sesame seeds (optional) (dry roast)
1 teaspoon coriander leaves (optional)
a pinch of asafetida
salt as per taste

Instructions

Chop tomatoes and green chillies. Heat a tablespoon of oil in a wok (kadhai) Add the chopped tomatoes and green chillies to this wok and fry.
Add salt and turmeric powder to it, fry and close with a lid. Let it cook for 3-4 minutes, until the tomatoes are soft.
Add to this, the cooled and cooked tomatoes and chilli pieces. Make a paste. Add to this jaggery, salt and tamarind paste. If required add a little water to blend well.
Heat oil in a small wok/kadhai, and add ural dal and mustard. Let the urad dal turn light brown. Let the mustard seeds splutter. Add asafetida. Put off the flame and add this seasoning to the above paste.
Make a coarse powder of the roasted sesame seeds and add to the chutney. Garnish with chopped coriander leaves, if required.
Savor this chutney with rice or dosas, idlis or rotis.

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