Tomato and Green Chilli Chutney. Home » Home – Posts » Green Tomato, Apple & Chilli Chutney. I hadn't planned to make chutney this year, but faced with nearly a kilo of green tomatoes that just refused to ripen and a sack of apples that our neighbours brought around from their tree, I had to do something. This green tomato chutney is one way to make excellent use of end of season tomatoes!
If you plan on storing in the refrigerator and using up within a few months, you can. Chutney made with fresh semi-ripe tomatoes and green chillies and fresh corinader. I made the chilli & tomato chutney which tastes great , I gave a couple of jars away to friends & family who all loved it & have just made a second batch as other family members who tasted the chutney all love it & wanted a jar. You can cook Tomato and Green Chilli Chutney using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Tomato and Green Chilli Chutney
- Prepare 5 of Tomato (Chopped).
- You need 8 of Green Chillies (Chopped).
- Prepare of Salt as per taste.
- Prepare 1/2 tsp of Red Chilli Powder.
- It’s 1/4 tsp of Turmeric Powder.
- Prepare 2 tbsp of Oil.
I had lots of tomatoes from my green house so this recipe is great & easy. Green Tomato Chutney or Raw Tomato Chutney makes for a delicious accompaniment with any Indian meal and is easy and quick to make as well. Heat vegetable oil in a pan. Drain and keep aside until needed.
Tomato and Green Chilli Chutney instructions
- Keep the pan on the flame..
- Put the oil in the pan..
- When oil becomes hot add all ingredients in it..
- Cover for 5 mins..
- After 5 mins mix them..
- Now chutney is ready. Eat with roti parantha .
Green tomato chutney or raw tomato chutney is made using tomatoes that are still green in color or unripe. It can also be frozen. for more chutney recipes,check capsicum chutney onion ginger chutney methi leaves chutney green chilli chutney beerakaya pachadi. Roasted Tomato Red Chilli & Garlic Chutney. Then remove the skin of tomato, onion, red chili, garlic, and then transfer into the blender to make a fine paste with little salt in it. Heat a pan and dry roast the cumin seeds and crush it with a pestle to make into a coarse powder and add this into.