Nov 11, 2011

Tomatillo chutney/Pacha Thakkali Chutney

The Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. The tomatillo is also known as the husk tomato, jam berry, husk cherry, Mexican tomato, or ground cherry.
Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.
This is a very simple recipe which can be made within 5 minutes. Simple, tasty and quick recipe -go ahead and try it.
Ingredients:
Tomatillos
Tomatillos                      -  4 no
Urdh dhal                       – 2tsp
Chenna dhal                    – 2 tsp
Coconut (grated)               -2 tsp
Red chilies                        - 5no
Hing/ Asafetida                    - a pinch
Oil                                  - 2 tsp
Curry leaves                     - 1 sprigs (optional)
Salt                                  to taste

Method
  • Chop Tomatillos very finely. Heat 1 tsp of oil and stir fry the tomatillos till its raw smell goes away. Keep aside.
  • Heat1 tsp of oil, add Urad dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
  • Grind everything together along with salt to a coarse paste. Do not add too much water. It should be thick.
  • Serve with hot rice, dosa, Idly.


2 comments:

  1. Been making tomatillo thokku for some time now.but chutney never tried..will try soon since its very tempting :) am sure it will taste as good as it looks.

    ReplyDelete
  2. Tomatilloes actually keep better in their husks, unrefrigerated. They will sometimes keep for months! I grow them - so mine are quite fresh. They can also be frozen - just put in bags and freeze - they don't need blanching. They can well - with ground up or chopped, and need only a boiling water bath because they are very acidic.

    ReplyDelete

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