Ingredients to make 1 1/2 cup chutney:
Green tomatoes - 2 cups, chopped.
green chillies - 2 or more according to taste.
sesame(til) seeds - 1 tbsp.
sugar or jaggery(brown sugar) - 1 tbsp
salt - 1 tsp or according to taste.
Ginger (optional) - a small piece
Ingredients for seasoning:
Oil - 1 tsp Mustard seeds -
1/2 tsp Cumin seeds -
1/2 tsp Asafoetida -
a pinch Curry leaves - 4-5
To make chutney:
Heat a pan and Roast sesame seeds lightly. Remove from fire onto a plate and cool. Add 1 tsp oil to the pan. Add green chillies and green chopped tomatoes. Fry for 2 minutes.Cover and cook for 5 minutes or till tomatoes are just done. Cool the mixture.Dry Grind the roasted sesame seeds. Add the tomato mix, salt, ginger, jaggery. Grind to paste. To make tempering: Heat oil. Add mustard and cumin seeds. When they stop spluttering, add asafoetida. Add the chutney paste to the pan and fry for 1-2 minutes till it thickens a little. Remove from fire. Cool. Tips: There is no need to add water to this chutney. If you add water for thinner consistency, store the chutney in the fridge. frying chutney after grinding is optional. do it only if you want to thicken it.
Green tomatoes - 2 cups, chopped.
green chillies - 2 or more according to taste.
sesame(til) seeds - 1 tbsp.
sugar or jaggery(brown sugar) - 1 tbsp
salt - 1 tsp or according to taste.
Ginger (optional) - a small piece
Ingredients for seasoning:
Oil - 1 tsp Mustard seeds -
1/2 tsp Cumin seeds -
1/2 tsp Asafoetida -
a pinch Curry leaves - 4-5
To make chutney:
Heat a pan and Roast sesame seeds lightly. Remove from fire onto a plate and cool. Add 1 tsp oil to the pan. Add green chillies and green chopped tomatoes. Fry for 2 minutes.Cover and cook for 5 minutes or till tomatoes are just done. Cool the mixture.Dry Grind the roasted sesame seeds. Add the tomato mix, salt, ginger, jaggery. Grind to paste. To make tempering: Heat oil. Add mustard and cumin seeds. When they stop spluttering, add asafoetida. Add the chutney paste to the pan and fry for 1-2 minutes till it thickens a little. Remove from fire. Cool. Tips: There is no need to add water to this chutney. If you add water for thinner consistency, store the chutney in the fridge. frying chutney after grinding is optional. do it only if you want to thicken it.
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