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.
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)
Oil – 1 tsp
Red Chilli – 1 (broken)
Mustard (Rai) – ¾ tsp
Curry Leaves – 1 strand
Chilli Powder – ¼ pinch
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.
Serve with Idli, Dosa etc.
Note: If the Tomatoes are too sour, add ½ tsp of Jaggery while grinding.