Green tomato dip (chutney)

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.

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 Party  going on at Deborah’s Urbannaturale.

Green tomato chutney

• Servings: 10
• Time: 30 minutes
• 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  1/2 tbsp.

urad dal (split black gram)- 1  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.

* 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.