Green Tomato chutney

Name: Green Tomato chutney
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 tablespoons peanut oil; 1 tsp cumin seeds; 1 tablespoon coriander seeds; 1/4 cu p urad; 1/4 cup Bengal gram dal; 1/4 tsp Fenugreek seeds; 2 Green chilies, chopped; 1/2 cup Onion, finely chopped; 3 Garlic cloves (optional); 3 green tomatoes/4cup Tomato slices; 1 tablespoon Tamarind paste; Required Salt; Seasoning:; 1 tablespoon peanut oil; 1 tsp Mustard seeds; 1 tsp urad; 1 tsp Cumin seeds; 1/4 tsp asafetida powder; 2 green Chilies; 10 curry leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

#WS #Green Tomato #cooksnap #Sneha Patel @sneha_patel Green tomatoes are from our garden. Because of the low temperature, tomatoes did not ripen. Decided to make a tangy tasty chutney. Sneha, my recipe is somehat similar ot your Raw tomato and Coriander chutney, Sneha Patel @sneha_patel, but not identical. I did not add cliantro or lime juice. I used tamarind to make the chutney tangy

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

10 servings

2 tablespoonspeanut oil
1 tspcumin seeds
1 tablespooncoriander seeds
1/4cu p urad
1/4 cupBengal gram dal
1/4 tspFenugreek seeds
2Green chilies, chopped
1/2 cupOnion, finely chopped
3Garlic cloves (optional)
3green tomatoes/4cup Tomato slices
1 tablespoonTamarind paste
Required Salt
Seasoning:
1 tablespoonpeanut oil
1 tspMustard seeds
1 tspurad
1 tspCumin seeds
1/4 tspasafetida powder
2green Chilies
10curry leaves
side dish chutney

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Steps

20 mins

1

Prepare a checklist. Keep essentials close at hand
2

In a skillet over medium low heat take 1bsp oil. Add cumin seeds, coriander seeds, and fenugreek seeds in hot oil. Then add onions, garlic, ginger, green chillies. Saute unti onions are transparent. Add chopped tomato and saute in the same oil.--3 minutes. Transfer this to abowl to cool.
3

Transfer the sautéed chutney ingredients to a blender, blend with a cup of water. Blend in tamarind paste. Make a smooth paste in the blender Transfer the chutney to a bowl. Salt to taste
4

Seasoning/tempering
Heat 1 tablespoon of oil in a pan over medium heat and add mustard seeds. Let them pop, add urad chilies and curry leaves. When the urad changes color, add cumin seeds and turn off ithe stove.Add the tempered spices to the chutney. Taste the chutney. You may serve chutney with rice, dosa, chapati, and etc

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on December 03, 2024 20:49

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography