Spicy and Sour Green Tomatoes Chutney

This Spicy and Sour green tomatoes chutney is made from using firm and unripe green tomatoes. These sour green tomatoes are loaded with nutrients such as Vitamin C and anti oxidants.

Every day we hear that the vegetables that we consume are either loaded with harmful pesticides or toxic colours. The look of the vegetables and the rich colours seem to have a better sale value than the health of the population. I guess that’s why slowly lots of people from the cities are looking at growing their own vegetables organically. One such person that i know is my neighbour Karthik. Karthik is very passionate about organic farming and because of his efforts i got to buy really good quality green tomaotes, raddish (mooli), Palak ( greens), amarnath greens etc.

While growing up, green tomatoes was easily available in the market and amma always used to make a kootu variety with it. This time around my help at home Nanjamma, told me about a chutney recipe that they make in their hometown near Kadur. A chutney which is spicy and sour and a little sweet too because of the sauteed onions.

And in the middle of this blog…my daughter also wanted her kitty to be featured in the blog…so here she is 🙂

Kitty and tomatoes

Print Recipe
Spicy and Sour - Green Tomatoes chutney
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a pan, take a tsp of oil, add the chillies and tomoatoes and cook them with some salt.
  2. In a mixie, add the coconut, jeera and garlic and grind to a smooth consistency with some water.
  3. Add the cooked (cooled) tomatoes to the coconut mix and grind it all together.
  4. Once ground, remove the mixture in a serving bowl.
  5. For tempering: Take the rest of the oil, add mustard seeds to the oil. Once it splutters, add the sliced onions and saute them till they are soft and pink in colour.
  6. Add this tempering to the chutney and mix well. (Check if salt is required and adjust according to taste)

Spicy Tangy and Sweet Cabbage Chutney

This Cabbage Chutney can be put together in a jiffy and requires very few ingredients. And, it’s vegan to boot and goes well with a variety of dishes.

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This spicy tangy and sweet cabbage chutney is something I had never made and once I made it, oh yum! Why make the same boring curry when you can try this delicious chutney?

Every one of us has a quirk that we need to do. Some keep cleaning the house, some others keep rearranging items in their house. There are also people who shop. Me, I make lists. Every single day  I make a list.

Making lists generally ensures that I do not forget things to do. So when I decide to go vegetable shopping, what do I do? I make a list of all the vegetables and fruits that I need to buy for the next 3-4 days ( yes I do buy veggies in advance).

But this list of mine generally won’t include cabbage, because according to my husband it tastes like mud. 😉

Why cabbage chutney then?

I buy cabbage because

1) I love to make a very simple coconut based curry

2) I like it but in general I have not made anything other than a curry with it.

So when Priya Satheesh from Priya’s Menu gave me cabbage and green chillies as secret ingredients to make a chutney as part of  Shhhhh Cooking Secretly Challenge, I was confused.

Spicy Tangy and sweet Cabbage chutney. Not the first thing that comes to one’s mind, when we think of using cabbage isn’t it?

Having never used cabbage for chutney, I decided to go the thokayal way and make a spicy, tangy and sweet cabbage chutney.

shhh-secretly-challenge-image

Print Recipe
Spicy, tangy and sweet Cabbage Chutney
cabbage chutney
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
cabbage chutney
Instructions
  1. In a kadai heat 1 tbsp of oil.
  2. Add channa dal, udad dal and let them turn golden brown.
  3. Now add the green chillies, garlic, corinander leaves, chopped cabbage, and salt to the kadai and mix well.
  4. Cover and cook the cabbage till it is soft.
  5. Add the tamrind piece and mix well
  6. Once it is mixed well, grind the cabbage mixture in a mixie to smooth paste and remove it in the serving bowl.
  7. In another small kadai, add oil and once the oil heats up, add the mustard seeds.
  8. Once the mustard seeds splutter, add the curry leaves and mix well. Add this to the cabbage ground mixture.
  9. If required one can also add jaggery to the chutney to get a spicy, sweet and tangy taste.
  10. Serve with hot dosas or idlis.
Recipe Notes
  1. Once can substitute cabbage with peerkankai / ridge gourd or green tomatoes.
  2. Red chillies can also be used instead of green chillies and one would get a nice deep red colour.[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]