Tomatillos are a green Mexican fruit with a lantern-type shell surrounding it. They are commonly used in Mexican cuisine as ‘Salsa Verde’. They are a good source of vitamin C, B-carotenes niacin, vitamin K and manganese, iron, phosphorous as well as copper.
I’ve used tomatillo instead of red/green tomatoes in a chutney recipe that I learnt from my neighbour back in Bangalore.The use of roasted bengal gram and of course the tempering at the end gives this dish the Indian touch. The ‘ghee’ is supposed to reduce the heat of the green chillies,so do let me know if it does.
Ingredients for Tomatillo chutney:
- Tomatillos: 4 nos.(chopped)
- Green chillies/Serrano:1 or 2(depending on how much fire you can take)
- Garlic:4 cloves chopped(+ 2 to be added raw-optional)
- Ginger:1/2″ piece
- Oil: 2 teaspoon
- Roasted bengal gram:2 teaspoons
- Roasted peanuts: 2 teaspoons
- Mustard seeds: 1/2 teaspoon
- Zeera/Cumin seeds:1/2 teaspoon
- Sesame seeds:1/2 teaspoon
- Asafoetida/Hing: a pinch(optional)
- Jaggery: 1 teaspoon(optional)
- Salt: to taste
- Heat 1 teaspoon oil in a non-stick pan,add chopped ginger and garlic.
- When the garlic turns slightly brown,add the pinch of asafoetida(optional),chopped green chillies and fry for a minute.
- Add the chopped tomatillos,salt,jaggery (optional) and stir.Cook till the tomatillos are soft.
- Once it has cooled,add the mixture, the raw garlic(optional),roasted bengal gram and peanuts into a blender and blend till you get a fine paste. Pour the chutney into a bowl/airtight box.
- Heat the remaining oil,add the mustard,cumin,sesame seeds.
- Once the mustard starts to splutter, pour the tempering over the chutney and mix well.
- Serve with dosas or idlis or as a spread on your sandwich(or mix with yogurt and use as a spicy dip).