A great accompaniment to many foods, it is a personal favourite and a welcome break from the typical onion chutney, Red Tomato Chutney or Coconut Chutney that one gets to eat with the south Indian food. The flavors are beautiful – the tangy tomatoes, the sweetness of jaggery, the earthiness of ginger & cumin and heat from the chilies play beautiful together in this chutney. The only part which is slightly time consuming is the roasting of the tomatoes, which really isn’t much actually (It takes hardly 3 – 5 minutes). Once that is done, just throw everything in a mixer-grinder and it will do the needful!
150 grams raw green tomatoes
1/4 cup coriander leaves (i prefer the stalk as well since it has a robust flavour)
1/4 cup grated coconut
1-2 tsp jaggery or a little palm sugar
2-3 green chillies (the amount purely depends on the heat of chilies & how hot you like the chutney)
1 to 1/1/2 tsp cumin powder
1 or 1.5 cm ginger
Salt to taste
I usually roast it over a roasting grill. If you do not have it, simply push a fork through the tomatoes and roast them till the skin is charred and blistered or splits. When they are cool enough to handle, scrap off the skin and roughly chop them. Keep them aside.
Transfer all the ingredients in a grinder. Blitz till all ingredients ground well. You do not need to add any water since the juices of the tomato will do that job.
Serve it with your favourite dish – Oats Upma (savoury oats porridge), Idli (steamed rice & lentil cakes), or Rava Upma (semolina porridge), dosa, Uttapam (Semolina Vegetable Mini Pancakes), fritters or anything that you fancy!!
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