The recipe that I am sharing today is the one that I have learnt from my MIL. This recipe is a nice blend of spicy and tangy taste. It goes perfectly well with parathas, thalipeets and chapatis.
What we need -
Green tomatoes - 3 medium
Green chilies - 3-4 depending on the hotness of the chilies
Garlic - 1 big
Sesame - 1tsp
Jaggery/Sugar - 1tsp
Salt as taste
Oil
For Tempering/Tadka
Turmeric Powder - 1/4 tsp
Mustard seeds - 1/4
Jeera - 1/4
Curry Leaves - 2-3
Hing/Asafoetida - a pinch
Procedure
Heat some oil in a pan/kadai. Add green chilies and sesame and fry for few seconds. Now, add the green tomato pieces and cook with the lid covered for 3-4 minutes or till the tomatoes are cooked.
Now grind the cooked tomatoes along with garlic, salt and sugar/jaggery to a smooth paste.
Remove the mixture and add tadka over it. Mix well and the chutney is ready to be enjoyed as a side dish.
What we need -
Green chilies - 3-4 depending on the hotness of the chilies
Garlic - 1 big
Sesame - 1tsp
Jaggery/Sugar - 1tsp
Salt as taste
Oil
For Tempering/Tadka
Turmeric Powder - 1/4 tsp
Mustard seeds - 1/4
Jeera - 1/4
Curry Leaves - 2-3
Hing/Asafoetida - a pinch
Procedure
Heat some oil in a pan/kadai. Add green chilies and sesame and fry for few seconds. Now, add the green tomato pieces and cook with the lid covered for 3-4 minutes or till the tomatoes are cooked.
Now grind the cooked tomatoes along with garlic, salt and sugar/jaggery to a smooth paste.
Remove the mixture and add tadka over it. Mix well and the chutney is ready to be enjoyed as a side dish.
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