Green tomato dip (chutney)

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One more green tomato recipe as I try to clear my kitchen counter and use up all the green tomatoes from the garden…a creamy and delicious chutney to go with dosa or even your favorite tortilla chips.

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Taking this to our party, Fiesta Friday #40 over at Angie’s blog. Thank you, Jhuls and Margy for co-hosting!

Also linking this to the Plant-Based Potluck PartyΒ  going on at Deborah’s Urbannaturale.

Green tomato chutney

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients:

green tomatoes- 3-4 medium

spicy green chilly- 1-2 (depending on tolerance)

onion- 1/4 of one medium size

chana dal (split yellow lentil)- 1 Β 1/2 tbsp.

urad dal (split black gram)- 1 Β 1/2 tbsp.

asafoetida powder- 1/2 tsp.

tamarind paste- 1/2 tsp.

salt- to taste

canola oil- 1 tbsp.

Method:

* Chop tomatoes and onion.

* Heat oil in a pan and add chana dal and urad dal. Roast till they turn light brown. Add asafoetida powder, green chillies and chopped onion. Saute till onions turn translucent.

* Add tomatoes, salt, tamarind paste and cook till tomatoes are tender.

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* Allow to cool and process in a blender till creamy.

* Serve warm with dosa or other savory dishes.

Note:

If you feel that the green chillies did not add enough spice, some chili flakes can be added just before blending into a paste.

18 responses to “Green tomato dip (chutney)

  1. Pingback: Loaded Pumpkin Waffles | Fiesta Friday #40 | The Novice Gardener·

  2. Pingback: Share the Food & Fun at the Plant Based Potluck Party Link Up #31·

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