Green and Red Tomatoes Chutney or Sauce, Fresh (Not for Bottling)
Harae aur Lal Tamatar ki Launji
Mamta Gupta
This is not a conserve, not suitable for bottling. For bottling, make this Green Tomato Chutney. This chutney/sauce should be eaten fresh, as a side dish to a meal, with an Indian and non-Indian meals. The amounts are approximate. You have to remember that different varieties and ripeness of tomatoes vary in their tartness. Tastes also vary. So adjust this recipe to your own taste.
Makes 2-2 1/2 litre approximately.
Ingredients
3 kg. tomatoes (mixed ripeness)
3 tbsp. oil
1 1/2 tsp. nigella seeds or kalaunji/kalaunji (nigella sativa)
A large pinch of asafoetida or heeng powder
2 tbsp. grated/chopped ginger
4-6 green chillies, finely chopped (optional)
1 1/2 tsp. turmeric powder
2-3 tsp. salt, adjust to taste
200 to 250 ml. vinegar (amounts depends upon how tart tomatoes are)
4-5 tbsp. brown sugar or jaggery (gur)
1 tbsp. coarse ground chillies or chilli flakes
2 tbsp. chopped coriander leaves
Instructions
Heat oil in a large pan. Add Nigella seeds and asafoetida powder. When the seeds crackle, add ginger and green chillies, fry until ginger begin to go brown/crisp at the edges.
Add all tomatoes, salt, turmeric and half of the vinegar.
Bring to boil and simmer until all soften up (15-20 minutes). If some green tomatoes are still a bit hard, break them up with a potato masher.
Taste and adjust seasoning, adding more salt, sugar, vinegar or chillies, if required.
Add 3 tbs. sugar to start with, taste and add more if necessary. The taste should be as you like it.
Bring to boil, simmer for a few more minutes and turn heat off.
Add and mix coriander leaves.
Serve as a side dish with an Indian meal or with any savoury snacks, as a dipping sauce. I love it with plain, boiled rice.
This will last in the fridge for a week. You can freeze smaller portions, but heat it fully once defrosted.
