The Only Recipe You Need For Green Tomato Chutney!
After a few weeks ofÂ hiatus, IÂ am posting my first recipe for 2017! Happy New Year to all my readers! 2016 was an incredible year for me asÂ wellÂ as myÂ blog and I have to thank you for your support. Like always keep the comments coming! If you are looking for a specificÂ IndianÂ recipe, be sure to use this link toÂ get in touch with me at this link and I will do my best to help you!Â
Today’s recipe is about Green Tomatoes. San Diego has not been very sunny the past few weeks and the tomatoes in my backyard have not ripened as a result. So I thought this is a good time to try a dish with Green Tomatoes. Since they are loaded withÂ vitamin A and C, I did not feel very bad about plucking them when they are green.
With simple ingredients, this recipe is a wonderful option for a quickÂ meal. Green Tomato Chutney is also good withÂ IndianÂ bread or as a dip for tortilla chips. Try it today and you will not beÂ disappointed.
- 8-10 medium sized green tomatoes
- 2 tsp Channa Dal/ Bengal Gram
- 2 tsp Coriander seeds
- 1 tsp Cumin seeds
- 2 tsp Split Black Gram/ Urad dal
- 2 tsp Chili powder
- 1 tsp Turmeric powder
- 2 tsp Tamarind paste
- Salt to taste
- 2 tbsp Coconut oil
Wash the tomatoes and dice them.Â Â Place a vessel over medium heat and saute the green tomatoes in coconut oil. When they become soft, add chili powder and turmeric powder. After about a minute,Â add tamarind paste.Â Continue to fry for 4-5 minutes.Â Â Remove from heat and allow it to cool.Â Place a pan over medium heat and roast all the spicesÂ mentioned above, without oil (dry roast).Â WhenÂ the spices turn golden brown, remove them off the heat and blend the spices and green tomatoes to a fine consistency.Â AddÂ salt to taste.
Green tomato chutney is ready to serve! Serve with steamed rice or bread.
I am looking forwardÂ toÂ your comments 🙂
Green Tomato ChutneyÂ
- Wash the tomatoes and dice them.
- Place a vessel over medium heat and saute the green tomatoes in coconut oil.
- When they become soft, add chili powder and turmeric powder. After about a minute, add tamarind paste.
- Continue to fry for 4-5 minutes.
- Remove from heat and allow it to cool.
- Place a pan over medium heat and roast all the spices mentioned above, without oil (dry roast).
- When the spices turn golden brown, remove them off the heat and blend the spices and green tomatoes to a fine consistency.
- Add salt to taste.
Try my other Chutney Recipe 🙂