Tomatillo (Mexican Tomato) Chutney2021-02-22
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Ready In: 20m
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This information is per serving.
Serving Size1 Cup
Tomatillos are a green Mexican fruit with a lantern-type shell surrounding it. They are commonly used in Mexican cuisine as ‘Salsa Verde’. The tomatillo is also known as the husk tomato, jamberry, husk cherry, Mexican tomato, or ground cherry.
- 7 Tomatillos
- 12-15 Green chilies
- 1/4 teaspoon Turmeric Powder
- 1 Teaspoon Ginger Garlic Paste
- 1 Cup Coriander Leaves
- 2 Tablespoons Sesame Seeds
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Sugar
- 3/4 Teaspoon Coriander Powder
- 1/2 Teaspoon Jeera Methi Powder
- 1/2 Teaspoon Jeera Seeds
- 1/2 Teaspoon Mustard Seeds
- Few Dry Red Chilies
- Few Curry Leaves
Clean, wash, and cut the tomatillos into pieces and keep them aside.
Heat 1 tablespoon oil and add 12-15 green chilies. Sauté for 30 seconds.
Add chopped tomatillos and mix well.
Add 1/4 teaspoon turmeric powder, 1 teaspoon ginger garlic paste, and mix well. Close the lid and cook for 2 minutes.
Add 1 cup coriander leaves and mix well. Close the lid and cook until the tomatillos are soft.
Take out the lid and cook until all the water reduces. Turn off the stove and let it cool.
Dry roast 2 tablespoons of sesame seeds for 2 minutes. Once the sesame seeds are cool, add them to the grinder and make a fine powder.
Now add tomatillo mixture in the grinder and sesame seeds powder and add 3/4 teaspoon salt, 1/2 teaspoon sugar, 3/4 teaspoon coriander powder, 1/2 teaspoons jeera methi powder. Make a smooth paste and take it to the bowl.
Heat 1 tablespoon oil and add 1/2 teaspoon jeera seeds, 1/2 teaspoon mustard seeds, few dry red chilies, few curry leaves.
Add the seasoning to the tomatillos chutney. Serve with idli or dosa.