Green Tomato Chutney

Andhra cuisine is well known for its variety of chutneys and pickles. Raw tomato chutney is one such quick chutney made with a handful of ingredients and goes very well with rice, roti and dosa. It is quite surprising to know that green tomatoes are healthier and better than red ripe tomatoes. They are rich in anti-oxidants, vitamin-A, B,C and  iron. I think I am going to use them more often from now on 🙂 🙂

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Ingredients:

Green Tomato – 3 No’s  (chopped into big chunks)

Green chilli – 2 No’s

Red chilli – 2 No’s

Tamarind – 1 tsp

Mustard seeds – 1/2 tsp

Jeera – 1/2 tsp

Urad Dal – 1/2 tsp

Chana Dal – 1/2 tsp

Sesame seeds – 1/2 tbsp

Methi seeds – 4-5 grains

Oil – 2 tbsp

Turmeric – 1/2 tsp

Salt – 1  1/2 tsp

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Seasoning:

Oil – 1 tbsp

Mustard Seeds – 1/4 tsp

Urad dal – 1/4 tsp

Chana dal – 1/4 tsp

Hing – pinch

Method:

1. Heat 2 tbsp oil in a pan. Add mustard seeds, jeera, chana dal, urad dal, sesame seeds, red chilli, green chillies and fry for a minute.

2. Next add the tomatoes, tamarind, turmeric, salt and mix. Cover and cook for 10 mins till the tomatoes become soft.

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3. Remove the lid and cook for another 3-4 mins till all the moisture evaporates.

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4. Once it cools,  grind it into a  smooth paste and transfer the chutney into a bowl.

5. For the seasoning, add 1 tbsp oil in a pan and all the seasoning ingredients. Once the dals turn slightly brown, pour the seasoning on the chutney and mix well.

6. Serve with hot rice, roti or dosa.

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Easy Tomato Pickle (Tomato Thokku/ Tomato Pachadi)

The thought of tomato pickle itself makes my mouth water!!!   In my family, we fondly refer to Tomato pickle as KING as is the favorite of all of us. This is a very simple quick recipe, requires very few ingredients and even an amateur cook can make it in no time. You can store tomato pickle without refrigeration for 10 days and with refrigeration for 1 month.

(Most of my dishes are without garlic and onion. You can use them in the preparation as per your taste)

Preparation time:  5 mins

Cooking time: 45 mins

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Ingredients:

Tomatoes – 10 ripe (chopped )

Salt – 1 ½  Tbsp

Turmeric – 1 Tsp

Mustard powder – 1 ½  Tsp

Methi powder – 1 ½ Tsp

Dhania powder – 1 ½ Tsp

Chilli powder – 2-3 Tbsp (increase as per your taste)

Oil – 3 Tbsp

Seasoning:

Oil – 1 Tbsp

Mustard seeds – 1 tsp

Hing – ½  tsp

Method:

1. In a pan, heat 3-4 Tbsp of oil. Next, add the tomatoes, salt and turmeric and mix well.

2. Put a lid and cook the tomatoes on medium heat for about 15 mins. Cook under cover till tomatoes release all the moisture and become soft and mushy.

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3. Now, remove the lid and turn the flame to low. Now, add dhania powder, mustard powder, chilli powder and mix well. Cook until all the moisture evaporates and it thickens. There should not be any trace of moisture and cook till you see the oil separate out. This takes about 25-30 mins.

4. Adjust salt and chilli powder as per you taste. Turn off the stove.

5. In a small pan, heat 1 Tbsp oil, mustard seeds and hing. Transfer onto the pickle and mix.

6. Once the pickle cools down, transfer into an air tight container and store.

7. Serve with rice, idly, dosa, roti or paratha.

 

Cooking Tips:

1. Make sure the pickle does not come in contact with any moisture. If the container is wet inside, pat dry, place in sun or under fan for some time. Once it is completely dry, transfer the pickle.

2. More the oil, more is the life of the pickle. After few days of storing, if the pickle dries up, add the seasoning once again (without the mustard seeds).