Simply savoury and delicious.
Although tomatoes are most commonly used in their bright red, ripe form, there are many delicious things to do with them when they’re still green and unripe.
This green tomato chutney is one such. A great way to use up some from an excess harvest if you have garden tomatoes, or if not, then worthy enough to warrant going out to buy some green tomatoes just to make it.
This version, from Tayamma, my kitchen help-mate, uses peanuts instead of sesame seeds, and an interesting combination of flavours.
The tomatoes need to be pretty unripe and sour. If they’re not, then a small addition of tamarind will increase the tartness to the desired limit.I’ve used the ‘nati’ (desi/local) variety which are fairly tart.
Green Tomatoes: 4, medium sized, sliced
Onion: – 2, small, sliced
Roasted Peanuts: 1/3 cup
For the tempering (Completely flexible as per taste):-
Fresh Pudina (Mint) leaves: – 2-3 sprigs (optional)
Hara Dhaniya (Fresh Coriander leaves): – 1/3 cup
Dried Red Chilly: – 1 (optional)
Imli (Tamarind) piece: – 1/4 teaspoon (only as required, for tartness)
Heat the oil in a wok or pan and add the tempering ingredients
My peanuts were not roasted, so I added them along with the dry tempering ingredients to roast.
Once the dry spices are spluttered and well-roasted, add the rest (Corinader, Mint, Garlic, Onions, Tamarind, if using) along with the powders, so that the powders don’t burn.
My spices were starting to burn because I added the peanuts a bit too late, so I removed them from the flame, before this step. Usually, removing would not be required.
When the Onions are cooked (ie, no ‘raw’ smell remains; it doesn’t have to get brown), add the chopped green tomatoes and cook through,
Grind it all together in a chutney jar.
And it’s ready!
Additionally, an optional second tempering can be added with mustard and curry leaves.
Serve at once.
Great with idlis, dosas, chapathis, ragi roti, jolada rotti, just about anything in fact!