Green Tomato Chutney Recipe
Summary
Ingredients
| Green tomatoes | 700 Gram | |
| 200 gms. Madras baby onions | ||
| Coriander seeds | 2 Tablespoon, broiled | |
| 4 red Kashmiri chillies | ||
| 1" piece ginger cut into fine strips | ||
| 1 bottle strong sugarcane vinegar | ||
| Sugar | 450 Gram | |
| Salt | To Taste | |
Directions
Wash the tomatoes and place in a sieve. Cut each tomato into 8 pieces. If small, cut into 4 pieces each. Peel the baby onions and wash them. Place them and the ginger strips also in the sieve. Sprinkle 100 gms. salt over them and put the sieve over a vessel and then cover it. Keep the vegetables covered with salt overnight.
The next day, take a large pan and place the vinegar and sugar in it. Mix and place over a low fire. When the mixture starts boiling, add the tomatoes and onions and allow to come to a brisk boil. Then lower the flame, add the coriander seeds and the Kashmiri chillies and allow to simmer for 15 minutes. Cool and bottle. Eat after a week.
The next day, take a large pan and place the vinegar and sugar in it. Mix and place over a low fire. When the mixture starts boiling, add the tomatoes and onions and allow to come to a brisk boil. Then lower the flame, add the coriander seeds and the Kashmiri chillies and allow to simmer for 15 minutes. Cool and bottle. Eat after a week.
Chef
