Green Tomato Chutney Recipe Recipe

Cut small and saute in a dry skillet over medium flame until fairly dry:

4 medium green tomatoes

2 Tablespoons fresh coriander leaves (cilantro), chopped

1 1/2 Tablespoons vegetable oil

1 teaspoon cumin seeds

1/2 clove garlic, chopped

1/2 fresh, hot green pepper

Continue to saute until the tomatoes are lightly browned.

Add:

1 Tablespoon whole roasted peanuts

1 teaspoon sesame seeds

1 teaspoon salt

Continue to saute until the tomatoes are browned and soft. Remove the mixture from the pan, and grind it coarsely in a blender.

In the same skillet, heat:

1 Tablespoon vegetable oil

pinch hing

1/4 teaspoon cumin/mustard/sesame seed mixture

2 Indian bay leaves

When the seeds pop, add the blender mixture and stir briefly. If you find the chutney too hot, you can add brown sugar to make it milder.