A tart sauce with the addition of spicy chilis is a great way to use up an abundance of tomatoes. Plus, it goes great on sandwiches, with grilled meats, or with dosas.
By Ila Dubey Dhulipala
Simply, savory, and delicious.
Although tomatoes are most commonly used in their bright red, ripe form, there are many delicious things to do with them when they’re still green and unripe.
This green tomato chutney is one such thing. This version, from Tayamma, my kitchen help-mate, uses peanuts instead of sesame seeds, and an interesting combination of flavours.
The tomatoes need to be pretty unripe and sour. If they’re not, then a small addition of tamarind will increase the tartness to the desired limit. I’ve used the ‘nati’ (desi/local) variety which are fairly tart. Great with idlis, dosas, chapathis, ragi roti, jolada rotti, just about anything in fact!Print
I'm passionate about good nutrition and maintaining a conscious kitchen and trying to make organic, healthy, and sustainable choices. With home-cooking foodies on both sides of the family, a definitely-gourmet husband, kids with equally strong and very diverse tastes, there's never a dull day, and no shortage of food for the soul, mind, body and blog.