How to make Green Tomato Chutney -
This green chutney made with green tomatoes is as tasty as it looks. Green tomato chutney is an amazingly super chutney recipe that goes well with anything.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green tomatoes (हरे/ कच्चे टमाटर), Apple (सेब)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Green Tomato Chutney checkout Green Salsa, Green Tomato and Kiwi Chutney. You can also find more Pickles, Jams and Chutneys recipes like Beetroot Hummus Anar Hummus Bhune Tamatar Ki Chutney Sweet Tamarind Chutney
Green Tomato Chutney Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Green Tomato Chutney Recipe
Green tomatoes chopped 12 small
Apple 1 medium
Cinnamon 1 inch stick
Black cardamom 1
Black cardamom 2-3
Black peppercorns 2-3
Onions chopped 1 medium
Garlic cloves 3-4
Salt to taste
Cider vinegar ¾ cup
Sugar ½ cup
Method
Step 1
Peel, core and chop apple.
Step 2
Tie together cinnamon, black and green cardamoms and black peppercorns in a piece of muslin cloth to make a potli.
Step 3
Place tomatoes, apples, masala potli, onion and garlic in a heavy bottom saucepan. Add salt, half the vinegar and one cup of water and bring this mixture to a boil. Lower the heat and simmer for twenty minutes, stirring frequently.
Step 4
Remove the masala potli. Dissolve the sugar in remaining vinegar and add it to the mixture. Simmer, stirring, for twenty minutes
Step 5
Spoon the hot chutney into sterilized jars, cover and seal while hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
