This is a very tasty, spicy, tangy chutney using raw green tomatoes and another favourite in the family when we want to replace coconut chutneys. A very god alternative and good to have such chutneys in your collection if you are preparing idlis , dosa, pongal and pooris frequently.
The advantage of preparing such chutneys using vegetables is that you can mix it with rice and have it with papad too without the need for some side dish. Just add a drop of ghee or oil in the rice , mix it up with the chutney and you get a nice tongue tickling spicy rice. This is good when you are traveling and cannot cook up other dishes. Here is the recipe. I did not use onions and garlic in my chutney, you can choose the method you want.
2 cups finely chopped firm raw green tomatoes.
1 small onion finely diced (optional)
4 or 5 small green chillies
2 cloves garlic optional. I did not use garlic.
1 small berry size tamrind . this is enough as green
tomatoes by themselves are tangy.
Pinch of asafoetida
salt to taste
Pinch of turmeric powder
Sprigs of curry leaves.
Pinch of roasted and ground fenugreek powder/methi powder
1 tbsp sesame oil for
1/2 tsp mustard seeds for tempering
1 dry red chilli for tempering.
Take a wide pan, put some oil, when heated, put the chopped
tomatoes, chopped onions , green
chillis, sprigs of curry leaves, asafoetida, turmeric powder, cloves of garlic
if you are using in the recipe, the ball of tamrind. Sautee all these with
sesame oil till they get nice and soft , and the onions turn pink. Let it cool.
Then grind to paste in a mixie,without adding water.Add salt
and mix well.
Prepare the tempering by spluttering mustard seeds in 1 tsp
oil, red chilli, methi powder
pinch of asafoetida powder and pour the seasoning on the chutney and mix
The green tangy spicy chutney is ready and this is an
excellent accompaniment for dosas, idlis, pongal, to mix with plain rice and
eaten with papad.
Another tasty way of making this chutney is to roast all the tomatoes, add a tbsp or two of coconut and grind without garlic and onions, this chutney tastes excellent though it uses a bit of coconut.
Instead of grinding lots of coconut for chutney , you can reduce the use of coconut by using such vegetables for chutneys.