About:-Mary berry green tomato chutney

Chutney whose name makes your mouth water, taking it in food changes the taste of the food, sour sweet spicy full mixed, Tangy and spicy the food of south india…

Oh hello friends, I am chef Gulshan and today I am going to make Green Tomato Chutney and will teach you how to make it very closely. How to make it step by step, so stay tuned on our blog.

By the way, you must have eaten a lot of tomato chutney, but today the chutney we are going to make is green tomato chutney, which we are going to make by adding tadka, and in this we will use tamarind for sour and jaggery for sweetness.

So now your mouth started watering after reading this chutney blog , then imagine how good that chutney would taste if tamarind and jaggery were used in it.

The use of chutney has been going on for a long time. I remember when we were young and sometimes the vegetable used to run out, then my mother makes chutney, which was good to eat because of its pungency and to a large extent it could be used in place of vegetables.

Advantage of green tomato:-

There is a lot of vitamin A in green tomatoes. And vitamins are very good for the eyes. People with low blood pressure also eat green tomatoes. Green tomatoes contain a good amount of potassium, which is necessary to maintain blood pressure. Green potatos are very helpful for heart patient.

Disadvantage of green tomato:-

Raw vegetables tomatoes are good for eat raw , but sometimes eating too much can cause stomach upset.

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Use of mary berry Green tomato chutney:-

• Serve with baked chicken
• Serve with hot dogs
• serve with crab cakes
• Use on making sandwich

Ingradients used for making mary berry green tomato chutney

Green Tomato:- Green tomatoes are those that are picked befour ripening.

Jaggery:- Jaggery is a type of sweetest food which is made by cooking sugarcane juice, its color is brown, sometimes it does not contain baking soda, then its color becomes black. Jaggery is one of the sweetest substances that is natural.Jaggery has more nutrition and more calories.

Tamarind pulp:- The pulp of tamarind is extracted from tamarind because its seeds are very small in it. Tamarind tastes both sour and sweet. Tamarind brings a different flavor to the chutney, tamarind brings both sour and sweet flavor to it.

Roasted peanut:- Roasted peanut are baked whithout using oil , rosted nuts are more tasty in comparison of non roasted, Roasted peanuts makes chutney a great texture.

Herbs:- Herbs are used for the best flavour in any dishes.

Tempering:- Mustard Oil,Cumin Seeds,Asafoetida, Red Chilli, roasted tomato are used for tempring and it also inhence the taste of any dishes

Dry chilli :- Dry chilli enhance the taste in chutney

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Time and duration:-

Green tomato Chutney

Preparation time : 15 minutes

Cooking time : 25-30 minutes

Servings : 12-16

RECIPE:-

Ingradients:-

For roasting tomato:-

Green tomato:-12-16

Mustard oil:- 3-4 tsp

For first tempering

Mustard oil:- 5 tsp

Cumin seed : 2 tsp

Asafoetida: 1/2 tsp

Roasted tomato:

Jagagery: 8-10 tsp

Water:

Tamarind pulp: 15 -20 gm

Black peppper powder: 1 tsp

Chopped ginger: 2 inch

Salt: according to taste

Roasted peanut: 8-10 tsp

For Second tempering :

Mustard oil: 5 Tsp

Fennel seeds: 1 tsp

Fenugreek seeds: 1/2 tsp

Sesame seeds: 1 tsp

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PROCESS OF MAKING : MARY BERRY GREEN TOMATO CHUTNEY

1: First wash the green tomato and cut in 4 pieces .

2: Now roast the tomato in nonstick pan or in oven using some drops of mustard oil and dont use salt while roasting the tomato, Because if you add salt then the tomato will not roast , and the water will come out. roast untill brown as in photo.

FIRST TEMPERING:

3:Now we will temper the roasted tomato, take a nonstick pan , add mustard oil, cumin seed , asafoetida , dry red chilli, roasted tomato ,jaggery, water , tamarind pulp, black pepper powder , chopped ginger, salt and roasted peanut.cover it and cook it for atleast 15 minutes at medium flame, cook the tomato up till they are 70% cooked.

4: Now make flame sloe and blend it using hand beater or in mixer and again cook it for a while.

SECOND TEMPERING

5: Now for second tempering , again take a pan and at medium flame add mustad oil, fennel seeds , fenugreek seeds , sesame seeds and add the temper in blended tomato and mix well.

6: Keep in closed container for 15 days.

Useful tips for making green tomato chutney

• First of all green tomatos chutney are not in green colour . its coloure changed when we cook it.
• If you want to roast any vegetable then do it comfortably . Do not roast on too high temperature , because if you roast on too high temperature , then the colour will come from above , but will remain raw from inside.
• Never add salt while roasting any vegetable or meat, if you add salt it start relesing water then then it will be start boiling not roasting .
• Use mustard oil or any oil while roasting .
• Use of Asafoetida makes any dishes delicious and makes dishes intense flavour.
• Must use fenugreek in temper.
• If peanut are raw then add them in the tempering , if it is already fried then put it directly in the chutney.
• Now after the chutney has cooled down keep it in a glass jar which will not spoil for 15 days .

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