Green Tomatoes, Sweet and Sour Curry

Name: Green Tomatoes, Sweet and Sour Curry
Ingredients: 500 gm. green tomatoes, quartered; 2-3 green chillies, finely chopped (adjust to taste); 1 tbsp. cooking oil of choice; 1 level tsp. cumin (jeera)seeds; 1 level tsp. fennel (sonf) seeds; 1/2 tsp. turmeric powder; 1 tsp. salt, to taste; 1/2 tsp. chilli powder (adjust to taste); 1/2 cup (120 ml) malt vinegar; 2 tbsp. brown sugar or jaggery or muscovado sugar (unrefined cane or palm sugar); 1/2 cup (120. ml) or less water (no water is required if you want a thick, spreading consistency).; 1 tbsp. fresh coriander leaves. Do not add these if freezing.

Harae Tamatar Ki Sabji, Khatti-meethi

Mamta Gupta

Free From GarlicFree From GingerFree From OnionIndianMainSideSnackVeganVegetarian

I have inherited my love for gardening from my late father, who transformed gardens whenever he moved to a new place. Here in UK, I grow mostly flowers but I do have a few vegetables scattered amongst my flower beds and I grow tomatoes in pots. This simple recipe makes very good use of the surplus tomatoes and it is a very quick dish to make. It tastes like a chutney and will last in the fridge for a week or two. It can also be frozen. If you do not have green tomatoes, use very firm, half ripe tomatoes. If you make it with very ripe tomatoes, you may need a little more vinegar.

You can serve it as a side dish with a meal, eat with rice or with parathas, use in sandwiches, or serve with a savoury snack like samosas.

Ingredients

500 gm. green tomatoes, quartered
2-3 green chillies, finely chopped (adjust to taste)
1 tbsp. cooking oil of choice
1 level tsp. cumin (jeera)seeds
1 level tsp. fennel (sonf) seeds
1/2 tsp. turmeric powder
1 tsp. salt, to taste
1/2 tsp. chilli powder (adjust to taste)
1/2 cup (120 ml) malt vinegar
2 tbsp. brown sugar or jaggery or muscovado sugar (unrefined cane or palm sugar)
1/2 cup (120. ml) or less water (no water is required if you want a thick, spreading consistency).
1 tbsp. fresh coriander leaves. Do not add these if freezing.

Instructions

Heat oil in a pan.
Add cumin and fennel seeds. As soon as they turn brown, add tomatoes, all the spices and salt. Stir well.
Add vinegar and water. Bring to boil, lower heat and allow to simmer for 10-15 minutes, covered. Tomatoes should wilt.
Add jaggery/sugar and stir.
Adjust seasoning, sugar and vinegar to taste. Turn heat off.
Add coriander leaves and mix. You can also add a few chopped mint leaves.
It is now ready to serve. We love it with Plain Paratha or Aloo Paratha.It is also nice with rice dishes.
It can be eaten cold.

Notes

If you have any nice recipes for green tomatoes, I would love to hear from you, via the link below. If it is good, I will be happy to add it to my site, in your name.