Friday, May 2, 2008

Green Tomato Chutney

In order to have an organic vegetable/flower garden, I buried the kitchen waste below almost every plant. And a month later, we have tomato plants all over the garden. I have always been a fan of chutneys (thanks to my grandmother), and with all the raw tomatoes hanging in the plants, I decided to make the 'Green tomato chutney'. And yes, everyone loved the fresh chutney with the chapati.


3 medium sized green tomatoes
1/4 cup coconut (grated)
1 tbsp white til
3 green chillies
small lemon size tamarind
3 tbsp jaggery
salt to taste
1 tbsp oil
1 tsp tadka (Vaggarane)

  1. Chop the tomatoes and green chilies.
  2. Heat the pan, with one tsp oil, put green chilies and til, fry till til turns golden yellow. Add tomatoes and keep stirring. After they are half cooked, add tamarind. Add very little water if necessary.
  3. Once tomatoes are fully cooked, add salt, coconut and jaggery. Saute till the jaggery is completely dissolved. Let it cool.
  4. Grind to a smooth paste, adding no or very little water. Garnish with vaggarane. Serve with Chapati or Rice.

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