Kacche Tamatar ki chutney

Oh hello! Yes, it’s been too long since a blog post. School holidays are here and my lo is keeping me busier than usual. The other day after a heavy brekkie at Murugan Idli Shop, we went to Mustafa Center to pick up our groceries and came across these beautiful unripe tomatoes. Gorgeously green, that’s a rare thing to find in Singapore. Instantly I got transported to the time my Aai used to make a chutney with the green tomatoes. A simple side dish really, but goes well with anything. Here’s what you need:

4 green tomatoes
4 green chillies
2 cloves of garlic
1 tablespoon roasted sesame powder
2 tablespoons roasted peanut powder
Salt to taste
Half a teaspoon oil

Let’s cook:
Step 1 – Wash and chop tomatoes and green chillies. No particular knife skills required for this really. Rough chopping should do
Step 2 – Heat oil in a large pan and fry the green chillies and garlic.
Step 3 – Add the chopped tomatoes, stir and put a lid on it and let it steam for 6-8 minutes. Keep stirring to ensure the green tomatoes don’t go brown!
Step 4 – Dry roast some peanuts and sesame seeds one by one. Grind them into coarse powders
Step 5 – Once the tomatoes cook, let them cool down
Step 6 – In a grinder/mixer add the cooked tomatoes, salt, peanut powder, sesame powder. Pulse it into a coarse paste
Step 7 – Take a small pan, heat oil. Add mustard and cumin seeds, a little bit of hing. Add this tadka to your chutney and serve with rice, dosa or idlis.

Follow the step by step picture recipe here:

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