This is an Indian dish. This dish is prepared most commonly in southern part of India. It is served as side dish for rotis, chapattis and parathas. This is made from green tomatoes and green chillies. Basically, tomatoes are healthier than any other vegetable. They are antioxidants and very low in saturated fat. We are using fenugreek seeds (Methi), which have excellent medicinal values. They help in preventing anaemia, a condition where low level of hemoglobin occurs along with indigestion and sluggish lever. They give a natural aroma to the dish as well.
The procedure for preparing this dish is very simple and easy. It may take hardly 15 minutes to prepare. We can store it for 2 to 3 days in refrigerator. Let’s see the preparation of this dish.
- Green tomatoes – 4 (medium size) – If they big in size, you can use 2
- Green chillies – 6 – you can increase or decrease the number according to your taste
- Fenugreek seeds – ½ Tea spoon
- Curry leaves – 8 – 10 leaves
- Cooking oil – 1 Table spoon
- Tamarind – 4 Pulp
- Salt – ¾ Tea spoon
- Til (Sesame seeds) – 4 Tea spoon
- Mustard seeds – ½ Tea spoon
- Hing – 1 Pinch
- Wash the green tomatoes, green chillies and curry leaves separately with plane water. Keep them separately. Chop green tomatoes and cut green chillies into 2 pieces. Keep them in separate plates.
- Heat a pan (kadhai) on medium flame and pour til into it. Roast them for 3-5 minutes or until they start splitting. Immediately remove them from kadhai to a plate. Again place the kadhai on heat and pour ½ table spoon oil into it. Add methi (fnugreek seeds) to it and stir it for 1 minute.
- Add green chillies and continue stirring. After 2 minutes, add chopped green tomatoes and mix them well. Close the kadhai with lid and allow it to cook for 2-3 minutes. Open the lid, add tamarind pulp and curry leaves. Mix them and close the kadhai with lid. Allow it to cook for 2 minutes and remove from the heat. Leave it to cool down for 5 to 10 minutes.
- Pour roasted til, cooked stuff from the kadhai and salt into a mixer jar. Grind them coarsely adding very little quantity of water (around 1 or 2 table spoon). Add water only if necessary. Take out the chutney to a bowl. Chutney is almost ready, now we have to prepare for seasoning (oggarne or tadka).
- Heat a small pan and pour remaining oil into it. Add hing and mustard seeds, wait until they split. Remove from the heat and pour it over chutney evenly. Mix it well with the help of a spoon, so that the chutney will absorb all the oil. Now your tasty green tomato chutney is ready to serve. It can be served with rotis, chapatis and parathas.