Wednesday, February 2, 2011

Raw(Green) Tomatoes Chutney

This is actually something I learnt from my sister. I still think she makes the best tasting Chutney from these tomatoes and I always make sure I get enough to last me a week with my dosas!

I wanted to write something for the blog and I was wondering what it would be. I was hoping I could post something for a main course or a dessert, but being snowed in the last couple of days and I have just been plain lazy! So I made this for dinner yesterday night because I wanted to eat something hot and spicy!

When we go to the grocery store we end up discarding the green tomatoes in the whole batch as they are not ripe enough, and well now its time to hunt these down and start making this.
Not all the tomatoes you use need to be green but they can be semi ripe as well, the more greener it is the more tangy it will be. This chutney tastes better with more spice in it (I like it that way actually and mostly end up with a runny nose after eating this.)

Prep time: About 10 mins (includes chopping the tomatoes, which I think is an easier task than peeling onions)

Cooking time: About 30 mins


Raw Green Tomatoes (Roma or regular chopped) -- 10 tomatoes (of course a regular size and not a giant tomato. Do not buy tomatillos, they are not the same)

Long Green Chillies (slit into two)--6 or 7 (tone it down if you dont think thats the spice you want. Check the Tip section for substitutes)

Mint leaves--10-15 leaves

Mustard Seeds--1/4 tsp

Cumin Seeds (Jeera)--1/4 tsp

Asafoetida (Hing) --a pinch (Optional, this adds flavor and taste to the chutney)

Curry Leaves -- 4 leaves

Olive oil (oil used for frying)--very little to for the seasoning (about 1/4 tsp should do it)

Planters Dry roasted peanuts --1 tbsp (This is an optional ingredient)

Salt to taste.


1.Add the oil to a deep frying pan a medium flame and add in the mustard seeds.
2.Once the oil heats up and the mustard seeds start splattering, add the slit green chillies.
3.Saute the chillies, they usually become white for a bit when they get sauteed.
4.Once this starts happening add the cumin seeds and the asafoetida powder and the curry leaves.
5.Add the chopped tomatoes and let them cook.Usually tomatoes cook faster, but these being raw take a little while to cook.
6.Once the tomatoes are 3/4 of the way cooked add the mint leaves and let it cook.
7.Make sure you stay near the stove and keep stirring the tomatoes.
8.Add the salt (if you add the salted peanuts, add less salt to the tomatoes) and continue cooking till the tomatoes are totally cooked.(you can tell if the tomatoes are totally cooked when the skin usually peels off from the tomato and it also is shapeless).
9.Turn off the stove and let this cool.
10.Once its cooled down add this to the blender and also add the peanuts(its optional) and blend them into a smooth paste.
11.Enjoy this as a spread, as a side for dosas (will post more about dosas in the coming posts), for sandwiches.

Curry-n-spice Tip:
You can always substitute the Green Chillies with Jalapeno or Serrano peppers but make sure you do the spice check before you add too many.
I have also experimented with putting less chillies in the mixture but adding chilli flakes (the one you use on Pizzas) after the fact if I needed more spice.
You can also do this with just the oil, tomatoes,chillies and mint leaves. The other spices just enhance the flavor.


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