When ever in our routine lunch or dinner if any vegetable is not my husbands fav he says कोई चटनी है क्या ? So I always have some chutney in my fridge ..
इस बार मैंने बनायीं है हरे टमाटर की चटनी.
There are numerous variations, combinations, and textures of chutney recipes. Some chutneys require slight sautéing then grinding whereas some ground raw. Some are fruit-based, vegetable-based, or a mixture of both with various herbs and spices. Some chutneys have chunks, some are dry, some chutneys are thick and creamy, whereas some are thin paste. Some are sweet, salty, spicy, or tangy, and some are all in one.
This chutney recipe is from Shobha Indani’s book Swad Sugandh.
1 Tbsp oil
Mustard seeds, cumin seeds, asafoetida (~½ tsp … ½ tsp … pinch) for tempering
1/2 cup chopped onion
2 tsp chopped garlic or 4-5 kali as per your taste .
1/2 Tbsp chopped green chilies, or to taste
3 medium chopped raw green tomatoes
¼ cup roasted & shelled peanuts
2 Tbsp chopped coriender (dhaniya)
Salt & sugar to taste
- Heat oil in pan & add the tempering, let pop.
- Add onion, garlic, chilies & sauté for a minute.
- Add chopped tomatoes & cook till tender.
- Let cool, then add remaining ingredients & grind to fine paste.
- The tomatoes might discharge water so you may not need more water, but in case you do – add minimal water to grind to paste to make green tomato chutney.
- Taste and adjust salt & sugar quantities to your preference.
Serve with puri parantha roti .
You can serve with Nachos n Chips also …
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