Green Tomato Chutney: 10-Min Recipe

Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney.
Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!

Spread it in sandwiches. Pair it with parathas, dal-rice, idis, dosas. Add it to pasta. Or use as a tasty dip for snacks, fritters, nachos.
Sweet and tangy, it's sure to soup up any meal!

Ingredients

• 4 small green tomatoes or unripe tomatoes, chopped
• 2 pods garlic & ½-inch piece ginger, peeled and chopped
• 1 tbsp fresh dhania or coriander leaves and 2 green chillies
• 1 tsp roasted jeera or cumin seeds and 1 tsp red chilly powder
• 1 tsp tamarind and 1 tsp jaggery/sugar
• 2 tsp oil
• Water as required
• 1 tsp rai or mustard seeds and pinch of hing or asafoetida
• 1 tbsp chana dal or split Bengal gram
• 1 tbsp urad dal or split black lentils
• 4 to 5 curry leaves, roughly chopped

Method

• In a saucepan or a kadhai, heat 1 tsp of the oil and add the tomatoes, chillies, ginger, garlic.
  Saute for 2-3 minutes over medium heat until the tomatoes softens.
  Add the coriander leaves, cumin seeds, tamarind, jaggery and cool..
• Grind, with a little water, in a mixer/blender to a coarse or smooth paste as per your liking and transfer to bowl.
• Keep aside for the moment.

Method continued

• Heat the remaining 1 tsp oil in a small frying pan over medium heat.
  Add the mustard seeds, urad dal, chana dal, curry leaves, hing and let it splutter for a few seconds.
  Once the dals turn golden brown, take off heat and add this tempering to the chutney.
• Add salt, mix well and serve; serves 3-4.