Tomatillo Chutney is an unique yet easy to make Indian recipe which can be eaten along with any kind of bread, rice or added as an flavor for your food. To explain its taste, i would say it is more tangy and little spicy.
Ingredients
- 6 husk tomatoes
- Vegetable oil (for sautéing and tempering)
- 1 teaspoon cumin seeds
- 5 grams peanuts (optional, but avoid if allergic)
- 2 green chilies
- Red chili (for tempering)
- A pinch of hing (asafoetida)
- Chana dal (for tempering)
- Urad dal (for tempering)
Instructions
- Here is a rewritten version of the procedure: Start by taking six husk tomatoes, washing them, and cutting them into small pieces.
- Heat a pan and add 1 teaspoon of vegetable oil. Add 1 teaspoon of cumin seeds and 5 grams of peanuts (avoid if allergic).
- Incorporate 2 green chilies and sauté until the peanuts turn slightly brown. Add the pieces of husk tomatoes and continue sautéing for 2 minutes.
- Cover the pan and let it cook for an additional 1 minute, stirring occasionally.
- After 5 minutes of cooking, allow it to cool and transfer the mixture to a grinder. Process it into a paste.
Tempering Instructions
- Heat oil in a pan. Add 1 teaspoon each of chana dal and urad dal to the hot oil. Once the dals start to lightly brown, add a red chili to the pan.
- As the red chili begins to crackle, introduce a pinch of hing (asafoetida) into the tempering.
- Quickly pour the paste prepared in the earlier procedure into the pan.
- Stir well, ensuring the paste blends thoroughly with the tempering.
