Roasted green tomatoes chutney

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.










Ingredients:



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 seasoning.
1/2 tsp mustard seeds for tempering
1 dry red chilli for tempering.

Method


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 well.
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.

Notes

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.






Labels: