Green Tomato Chutney
Ingredients
3
Green tomatoes (substitute-Tomatillos)
(washed and chopped)
2 Tbsps
Raw peanuts
1 Tbsp
Onion
(chopped)
2 Tbsps
Oil
1 tsp
Cumin seeds
1 tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
2
Green chilies
(or to taste)
½ tsp
Salt
(or to taste)
2 Tbsps
Green coriander
(chopped)
Instructions
1
Dry roast the peanuts in a pan, set aside.
2
Heat oil in a saucepan on medium heat, add the cumin seeds.
3
When crackled add onions, tomatoes, ginger, garlic, chilies and salt.
4
Stir, cover and cook until tomatoes are soft.
5
Remove from heat and let cool.
6
Coarsley crush in the food processor along with peanuts and coriander.
7
Empty into a serving dish.
Tempering
Ingredients
1 Tbsp
Oil
1 tsp
Mustard seeds
⅛ tsp
Asafoetida
(hing)
Instructions
1
in a small tempering pan, heat oil on medium heat. Add mustard seeds, when crackled, add hing. Pour over the chutney and mix.