Tomato Pudina Chutney Recipe with step by step instructions.తెలుగు వెర్షన్.
This is my mother’s recipe.she always used to prepare tomato chutney with unripe tomatoes in a stone mortar.I used to have it with hot rice and ghee.the chutney ground in the stone mortar tastes really amazing.I don’t know how and from where the taste comes.but the taste is really uncomparable.
I generally use ripe tomatoes for the chutney.I try to make a coarse chutney everytime I prepare but I end up with a paste like chutney.I really don’t like that kind of chutney.but what can I do?but if you don’t like eating a paste like chutney you can use unripe green tomatoes.unripe tomatoes hold less moisture inside.so they won’t become like a puree when ground.the only thing you need to keep in mind is not to mix them continuously while sauteing.otherwise the watery inner flesh comes out and helps the outer flesh to become like a puree.most of the hotels and the takeaway curry points add either peanuts or coconut to the pickle.these ingredients absorb the moisture in the chutney and the chutney also tastes good.
this post has a special mention that the tomatoes used for this recipe were grown at our own farm.I’m proud to say that I am a farmer.I hail from a farmers family.My forefathers, grand fathers were farmers.so I spent most of my childhood days in farms.I and my husband had a dream that we need to have a farm very near to our living place.though we have farms at different places we go there very occasionally.now our dream has come true.we are spending our weekends there.it’s a real happiness that lasts forever :).
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Text Version of Tomato Pudina Chutney
- 500 grams unripe green tomatoes
- 7 to 8 green chilies
- 1/3 cup mint/pudina
- 10 grams tamarind
- 1 tsp coriander seeds
- 1 tsp urad dal
- 1 tsp cumin seeds
- 4 garlic cloves
- 5 tbsp oil
- 2 sprigs coriander leaves
- salt as required
heat 2 tbsp of oil in a pan.
add urad dal, cumin seeds, coriander seeds, green chili pieces, tamarind and cook until the chilies turn into olive green color and transfer them into a plate.
in the same pan, add 3 tbsp of oil again and add green tomato pieces
fry tomatoes until they become tender and soft.
add pudina/mint leaves and saute for a minute or until the leaves shrink.
put all the fried ingredients, salt, garlic cloves in a grinder and make into a coarse chutney.
add chopped coriander.