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Green Tomato Chutney

Features:
  • Veg
Cuisine:
  • 1 hr 15 mins
  • Serves 3
  • Easy

Ingredients

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Green tomato chutney is one such chutney, which is a pantry staple for the majority of the year. It is prepared in huge batches during the tomato season when they are abundant and cheap. They are then stored in air tightcontainers, processed, and sealed to last for months.

Consumed with almost every dish, chutneys are a basic part of every Indian meal. It comes in a range of sweet, spicy, tangy, sour and salty flavors to compliment different kind of meals. Indian cuisines have a plethora of recipes for various chutneys. The same chutney can be made in so many ways and customized to the local taste palate too.

Although there are many brands who sell different kinds of chutney in the markets, Indian families have carried the tradition of making chutneys at home till today. Every family has a personal recipe which is passed through generations.

 

Health Benefits

Tomatoes are rich with many vitamins and minerals. They are proven to cure dehydration and release toxins form the body and cure hangovers. Tomatoes have lycopene, which is one of the most important carotenoids essential for healthy eyes. Tomatoes also have substantial amount of potassium which reduces cholesterol levels, blood pressure and the risk of heart attacks.

Calories per pint: 634 Kcal

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How to make Green Tomato Chutney

To Sterilize Jars

  1. Place a kitchen towel in the bottom of a 16-quart pan and place the jars with lids removed.
  2. Fill pan and jars with water put on a high flame and bring to boil. Boil for 10 more minutes.
  3. To sterilize lids, place in large bowl and pour boiling water on top.

To Prepare the Chutney

  1. Add all the ingredients and 1 cup of water in a medium heavy bottomed pan and on a medium flame; bring to a boil.
  2. Reduce the flame to a low and let it simmer for 45-50 minutes.
  3. Remove from flame and fill chutney into sterilized jars.

The jars can then either be processed and sealed in hot water or kept in refrigerators for a few months.

Trivia

  • The leaves and stems of the tomato plant are actually poisonous.
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