Tamatillo Chutney

IMG_5715Tomatillos are Mexican husk green tomatoes. Call it salsa if you eat tortillas and chips or call it chutney if you are eating Indian cuisine. Without chutney, yesterday’s dinner wouldn’t have been a zing one. Tomatillos are sour and you won’t need lime or tamarind juice to make your chutney tangy. Sour and hot chilies can bring in some zing in your life and to your menu. I cooked Indian lentils and stuffed okra to go with hot rice and this chutney surely zingled our taste buds. If you are looking to spice up your menu this one is a simple .  So here is the recipe:

6 medium size tamatillos

1 bunch of cilantro

2 green chilies

1 tsp mustard seeds

2 tsp red gram dal  or add peanuts

1 tsp oil

Heat  oil in a small pan and add mustard seeds and red gram dal. After mustard splutters, add tomatillos and cover the lid for 5 -6 minutes on a low heat. Remove  lid and let it cool. Add cilantro, chilies and cooked tamotillos and blend it coarsely for salsa. Blend it well if you want it like chutney. Enjoy!

Tamitillos have vitamin C and each medium one contains 91mg potassium.


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