Description
A tart sauce with 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.
Ingredients
- Green Tomatoes: 4, medium sized, sliced
- Onion: – 2, small, sliced
- Roasted Peanuts: 1/3 cup
The following are completely and are flexible as per your taste
- Fresh Pudina (Mint) leaves: – 2-3 sprigs (optional)
- Hara Dhaniya (Fresh Coriander leaves): – 1/3 cup
- Curry leaves: – a sprig
- Green Chilly: – 1
- Dried Red Chilly: – 1 (optional)
- Rai (Mustard seeds): – 1/2 teaspoon
- Jeera (Cumin seeds): – 1/2 teaspoon
- Urad dal (Husked black gram): – 3/4 teaspoon
- Chana dal (Bengal gram): – 1/2 teaspoon
- Methi (Fenugreek) seeds: – a pinch
- Imli (Tamarind) piece: – 1/4 teaspoon (only as required, for tartness)
- Haldi (Turmeric powder): – 1/8 teaspoon
- Hing (Asafoetida): – a pinch (optional)
- Garlic: – 1 clove (optional, I did not use)
- Salt: – to taste
- Oil: – 1 teaspoon
Instructions
- Heat the oil in a wok or pan and add the tempering ingredients.
- My peanuts were not roasted, so I added them along with the dry tempering ingredients to roast.
- Once the dry spices are spluttered and well-roasted, add the rest (Coriander, Mint, Garlic, Onions, Tamarind, if using) along with the powders, so that the powders don’t burn.
- My spices were starting to burn because I added the peanuts a bit too late, so I removed them from the flame, before this step. Usually, removing would not be required.
- When the Onions are cooked (ie, no ‘raw’ smell remains; it doesn’t have to get brown), add the chopped green tomatoes and cook through,
- Grind it all together in a chutney jar.
- And it’s ready!
- Category: Sauce, Side, Condiment
- Cuisine: Indian-Inspired