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
Scale
- Green Tomatoes: 4, medium sized, sliced
- Onion: - 2, small, sliced
- Roasted Peanuts: 1/3 cup (50 g)
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 (10 g)
- Curry leaves: - a sprig
- Green Chilly: - 1
- Dried Red Chilly: - 1 (optional)
- Rai (Mustard seeds): - 1/2 tsp
- Jeera (Cumin seeds): - 1/2 tsp
- Urad dal (Husked black gram): - 3/4 tsp
- Chana dal (Bengal gram): - 1/2 tsp
- Methi (Fenugreek) seeds: - a pinch
- Imli (Tamarind) piece: - 1/4 tsp (only as required, for tartness)
- Haldi (Turmeric powder): - 1/8 tsp
- Hing (Asafoetida): - a pinch (optional)
- Garlic: - 1 clove (optional, I did not use)
- Salt: - to taste
- Oil: - 1 tsp
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!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Cuisine: South Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30