Pinch of Taste Search:

Green Tomato & Jalapeno Chutney

June 22, 2018
Green Tomato & Jalapeno Chutney

It would be an understatement to state that kids are adorable. Apart from that, they are also teachers, motivators and of course comic of our lives. My two children are no exception. And, this post is dedicated to my darling daughter Vedika, who requested me to make something colorful for St. Patrick’s Day, a celebration having both cultural and religious significance, celebrated in the memory of St. Patrick, patron saint of Ireland.


On the bright, sunny morning of St. Patrick’s day, came an unusual demand from Vedika that there should be something green on the breakfast menu, as it is the color associated with the celebration. In addition to wearing green attire, she wanted to eat something green too (didn’t I say kids are comic & adorable)! And, it is very difficult as a mother to turn down a demand from your child. I had little time to fiddle with my grey matter and bring out something creative. Luckily there were few green tomatoes in the refrigerator. My creativity didn’t betray me, as I got this idea of this quick chutney using tomato & jalapeno. Made with few ingredients this chutney is a breeze to make and goes well with breakfast as well as snacks.

My apologies for this delayed post, and a million thanks for all your patience to bear with me. I have lot more exciting things planned for you all in the near future. Sending good vibes to all my readers!!

Green Tomato & Jalapeno Chutney

A quick, tangy & spicy chutney made with minimal ingredients that are all SCD legal.

Prep Time

10 Minutes

Cooking Time

10 Minutes

Serving

4

Ingredients

  • 1 cup Chopped green tomato
  • 1/4 cup Chopped jalepeno
  • 1/2 cup Chopped cilantro/ hara dhania
  • 1 tbsp Yellow split peas/ matar ki dal
  • Salt to taste
  • 1 tbsp Oil
  • 1/2 tsp Mustard seed

INSTRUCTIONS

  • Heat a pan, add 1 tsp oil. Add split peas/ matar ki dal and fry for 30 sec.
  • Now add chopped jalapeno, tomato and salt. Cook till it turns soft.
  • Add chopped cilantro, mix and switch off the flame. Let it cool to room temperature then grind into a coarse paste.
  • Heat remaining oil in a pan. Add mustard seeds and let it crackle.
  • Add this tempering to the chutney. Mix and serve.

Notes

**Do not grind into a fine paste as bites from daal give a nice taste and texture to the dish. **I have used split peas, you can also use chana daal or urad daal. **If you don't find jalapeno, you can use regular green chili also.