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Green Tomato Chutney/Pachai Thakkazhi Chutney

tastydelightz by tastydelightz
April 25, 2017
in All recipes, Chutney varieties
40
Green Tomato Chutney/Pachai Thakkazhi Chutney

Green Tomato Chutney (also called as Pachai Thakkazhi Chutney) is another chutney variety for Idlis, Dosa etc. It is different from the regular coconut chutney. It can also be used as a spread or dip.

Ingredients

Green Tomato (Raw Tomato/Tomatillo) – 6 chopped

Oil – ½ tsp

Ginger Chopped – ½ inch

Green Chilli – 4

Turmeric (Haldi) Powder – 1 pinch

Asafoetida – 1 pinch

Salt to taste

Grated Coconut – 3 tbsp

Cilantro (Dhania Leaves) – 3 tbsp (chopped)

For Tempering

Oil – 1 tsp

Red Chilli – 1 (broken)

Mustard (Rai) – ¾ tsp

Curry Leaves – 1 strand

Chilli Powder – ¼ pinch

Preparation:

Heat ½ tsp of Oil in a pan. Add Green Chilies and Ginger. Sauté them for 30 seconds.

Add chopped Green Tomatoes, Haldi Powder, Asafoetida and Salt.

Cook till the Tomatoes become soft. Switch off the flame. Allow the Tomatoes to cool to room temperature.

Grind it together with Grated Coconut and Dhania Leaves to a semi fine paste. Add little water, if necessary, while grinding. Transfer to a serving bowl.

Heat 1 tsp of oil in a pan. Add Mustard and Red Chilli. When it crackles, add Curry Leaves and fry it crisp. Switch off the flame.

Add Chilli Powder. Mix well and add this tempering to the chutney. Mix well.

Done!

Serve with Idli, Dosa etc.

Note: If the Tomatoes are too sour, add ½ tsp of Jaggery while grinding.

Related

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Potato Stuffed Idli and Capsicum/Green Pepper Stuffed Idli

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