Sunday, 3 April 2016

Green Tomato Chutney ~ Hiravya Tomatochi Chutney (Method 2)

This is a simple and quick recipe. Green tomatoes and chillies make this tangy spicy tomato chutney. Earlier I have posted another recipe of Green Tomato Chutney. I made by this method and I liked this one more.

  • Green tomatoes- 3 small or 1 cup
  • Green chillies- 3 or to taste
  • Garlic- 5 cloves
  • Fresh coriander-  ¼ cup
  • Mustard seeds- ½ tsp
  • Cumin seeds- ½ tsp
  • Asafetida ((Hing)-  ¼ tsp
  • Oil- 1 tbsp
  • Salt- to taste
  • Sugar- ½ tsp 

  • Wash and chop the tomatoes into big chunks.  Also chop chillies and coriander. 
  • Heat oil in a non-stick pan and add mustard seeds. When they splutter, add cumin seeds.
  • Add garlic, chillies, hing and saute a while. 
  • Now add the tomatoes  and saute a  while. 
  • Cover and cook for about 2 minutes or till the tomatoes become little bit soft but not pulpy. 
  • Switch off the gas and let it cool. 
  • When it cools, add coriander, salt and sugar.  Grind into smooth paste. 
  • The chutney is ready. Serve this with chapati, paratha, dosa, idli or Ghavana

  • You can add 1 tbsp roasted peanuts or roasted sesame seeds into this chutney for nutty flavour.  
  • You can use ripe red tomato instead of green tomato. But Green Tomato Chutney is more tasty.
  • This chutney could also be made using ridge gourd's peels.  
  • It stays good in refrigerator for 2-3 days.

Recipe Idea: 'One Hot Stove' blog

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