Green Tomato Chutney

# of servings:  8
Preparation Time:  10 mins	Cook Time:  10 mins

Made with unexpected ingredients, this accompaniment tastes great with rice, rotti, dosa, roti or chapati.  Packed with nutritious goodness, this kid-friendly dish is a must-try!

Ingredients:

• Chopped green tomatoes - 3 cups
• Tender pumpkin seeds and fibres - 1 cup (optional)
• Urad daal - 3 tsp
• Channa daal - 2 tsp
• Fenugreek seeds - 0.5 tsp
• Green chili paste - 1 tsp
• Salt
• Grated coconut - 0.5 cup
• Mustard seeds - 1 tsp
• Curry leaves - 1 stalk
• Asafoetida - 1 pinch

Method:

• Chop the green tomatoes
• Cut open the white pumpkin and scoop the fibres and seeds from the inside.  These fibres and seeds are used in this chutney (not the pumpkin)
• In a little oil, splutter mustard seeds, asafoetida, curry leaves and 1 tsp urad daal ('Saute' mode in IP)
• When the daals turn a brown, scoop everything out and set aside
• In the same oil, add the remaining urad daal along with channa daal
• When the daals turn brown, add methi seeds immediately followed by green chili paste
• If using, add the tender seeds of pumpkin, along with the fibres around them.  Be sure that these are tender and not hard-shelled mature seeds
• When the raw smell is gone, add the chopped green tomatoes and saute well
• Add the salt and turn off the heat
• Let it cool a little and add everything into a blender jar, along with the grated coconut
• Grind it coarsely, along with very little water
• Pour it into a bowl and top it with the mustard seeds seasoning that was set aside
• Mix well just before serving
• Serve with rotti, dosa, roti, chapati or even some rice

Tips and Tricks:

• The tender seeds and fibres of a pumpkin are nutritious and filled with protein.  This is a great way of incorporating those nutrients into the cooking
• Be sure that the seeds do not have hard shells, else the chutney will taste gritty
• Mix the seasoning with the chutney just before serving to keep the crunch of the roasted urad daal

Pictures: 

Final Outcome: