Monday, August 2, 2010

Tomatillo Chutney

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Glossy green tomatillos are making quite an appearence in the market these days. I have been picking up some every week. 

With these week's batch I made this fresh-tangy tomatillo chutney.  This is a nice creamy,tangy, spicy spread that goes well with any dal or subzi. The quantities in the recipe are approximate and can be adjusted to suit one's palette.

And now on to the recipe :-

5-6 tomatillos chopped into chunks
2-3 tbsp roasted unsalted peanuts ( I used some from the roasted unsalted peanut jar sold in the nuts section)
2 green chillies diced
1/2inch piece of ginger
2 cloves of garlic
salt to taste
1 tsp sugar
handful of chopped cilantro

For tempering :-
 2 tbsp oil
 2 tsp mustard seeds
 2 dry red chillies broken into pieces

  • Dry grind the peanuts into a fine powder. Keep aside.
  • In a skillet heat some oil. Add the ginger,garlic,green chillies and fry for 1-2 min till fragrant. Take care not to burn.
  • Add the chopped tomatoes and saute till tomatoes are soft and cooked. Cool completely.
  • In a blender add the peanut powder,tomato mixture, salt ,sugar,cilantro and blend to a smooth paste. Taste and adjust seasoning.Transfer to a serving bowl.
  • Temper the oil with the mustard seeds and broken chillies and add it to the blended paste.

There you have it satisfaction in a bowl. We had the chutney with a rice and dal meal. I generally make a batch over the weekend and have it earlier in the week. 
The peanuts lend a creamy texture pair well with the tangy tomatoes. If you feel the tomatillos are tart increase the quantity of sugar.


Shobana said...

great recipe.. bought a small batch of tomatillos and was wondering what to do with them..

Rachel said...

Looks fantastic. We grew tomatillos as an experiment in the greenhouse and they have taken over! Good to have a variety of recipes to use them all up. Its like 'Day of the Triffids' in our greenhouse...