In my earlier recipe Tomato chutney, I have mentioned about Unripe Green Tomatoes are also used to make chutneys, salsa, pickles etc. Also I had given a small note of Tomato and its benefits.
You can get unripe green tomatoes from market. I grow tomatoes in my terrace garden.
Now let us see how we can prepare tasty tongue licking Raw Tomato Chutney. Its taste is unique.
Unripe Tomatoes 6-8
Red Chillies 6-7
Jeera 1/4 tsp
Mustard seeds 1/5 tsp
Urad Dhal 1 tsp
Menthi seeds 1/8 tsp
Hing one pinch
Tamarind 1/2 inch (If tomatoes are sour
you can avoid)
Salt to Taste
Jaggery as per taste or half lemon size
Curry Leaves 4-5
Oil 2 tsp
Mustard Seeds 1/2 tsp
Wash thoroughly unripe tomatoes, wipe off the water and cut into pieces.
Take a pan put 1/2 tsp oil, when it is hot add cut unripe tomatoes to it and cook for 5-6 mins.
Cook till water content is evaporated, switch off the flame and allow to cool.
In the meantime dry roast jeera, hing, mustard seeds, methi seeds, urad dhal, red chillies, curry leaves and grind to a fine powder.
Add cooked tomatoes along with masala powder and grind into a fine paste. DO NOT ADD WATER AT ANY POINT (Add tamarind while grinding if tomatoes are not sour in taste)
Put 1tsp oil in the same pan, when the oil is hot add mustard seeds and curry leaves to splutter.
Transfer the grounded mixture into the pan, salt to taste, jaggery powder and fry for 5-10 mins to remove further water content in it.
Now Unripe Tomato Chutney is ready to eat.
Store in an air tight container and use whenever necessary. If stored in refigerator upto 15 days or more shelf life.
You can eat Unripe Tomato Chutney with hot rice with a dallop of ghee/oil, chapati, dosa, idli.
You can add more red chillies as per your requirement. Tamarind is optional you can use when tomatoes are not sour. While in tomato season you can prepare and store in refrigerator. You can adjust jaggery as per your taste. I have added to minimize the tangy taste, as it is liked by children.