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Green Tomato Chutney Recipe

Chutney of Cooked, Spiced Green Tomatoes

Cut small and sauté in a dry skillet over medium flame until fairly dry:
4 medium green tomatoes
Add:
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 sauté until the tomatoes are lightly browned.
Add:
1 Tablespoon whole roasted peanuts
1 teaspoon sesame seeds
1 teaspoon salt
Continue to sauté 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.
Category Chutneys
Servings Makes 1 1/2-2 cups Serving Size 1-2 tsp
Calories 8 Protein g
Fat 0.7 g Carbohydrates0 g

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