Green or unripe tomatoes are tangy in taste and hard as a fruit. Green tomato chutney is another of the popular pachadis relished at most Andhra homes.
Preparation time: 15-20 mins
Green tomatoes 6
Green chillies 4
Jaggery 1tsp (optional)
Refined cooking oil 1tbsp
Mustard seeds 1tsp
Cumin seeds (jeera/jeelakarra) 1tsp
Black gram (urad dal/uddipappu) 1tsp
Curry leaves 4-5
Red chilly 1
Pinch of turmeric
Pinch of asafoetida (hing/ inguva)
Salt to taste
Wash and wipe clean the tomatoes. In a shallow pan/kadai, heat a few drops of oil and add the whole tomatoes. Shallow cook till the outer skin of the tomatoes turn soft and wrinkled. Remove and set to cool.
Dice the onion and fry till transparent in a drop of oil. Leave to cool.
Slit and fry the green chillies in a drop of oil. Set to cool.
Blend together the tomatoes, green chillies, onions, a pinch of jaggery (optional) and salt to taste. Add a little water if required and blend to fine paste.
In the same pan/kadai (bandli/mookudu), heat a tbsp of oil, add mustard seeds and as they pop, add the cumin seeds, black gram, red chillies, curry leaves, coriander and a pinch each of turmeric and asafoetida.
To the above seasoning add the above blended tomato paste and stir once. Cook for 5 mins till the raw smell is gone. Remove from heat and serve.
Pulpy, tangy and spicy, Green tomato chutney is a good dosa, vada supplement and tastes well with Indian bread as well. The best way to have it is to mix with a cup of rice and groundnut oil.