Tomatillo Chutney

Tomatillo (pronounced toh-MAH-tee-YO) is a relative of the tomato family. Tomatillos are of Mexican origin but are now grown in many other places in the Western hemisphere. The fruit is surrounded by a thin paper-like brownish husk and is ideal for use when it is still green.

Tomatillos are often confused with green, unripe tomatoes but unlike tomatoes, they have a distinctly tart, almost lemony flavor. This gives it an authentic flavor in a variety of Mexican green sauces and salsa. They also taste good fried in olive oil or grilled and seasoned with salt and pepper.
I made a chutney using tomatillos for the first time, over the weekend and just loved it.

Ingredients:
2 tomatillos, chopped
½ medium onion, chopped
5-6 green chillies, chopped finely
½ tsp ginger paste
½ tsp garlic paste
¼ cup roasted peanuts
1 small piece of jaggery
1 Tbsp oil
Salt to taste

Method:
Heat the oil in a pan. Sauté the onions, add the ginger-garlic pastes and green chillies followed by the chopped tomatillos and jaggery.

Cook till the tomatillos are done and turn to mush.

Allow the mixture to cool & then blend well along with roasted peanuts to get a thick chutney.

This chutney would be the perfect accompaniment to these instant dosas or even these not-so-instant dosas. It would also make a great tangy dip for baked tortillas or could even serve as a spread on any kind of toasted bread.

I had it with some hot dosas and it was really good. This is one chutney I will definitely be making again.

Spicy and minty hummus

Mint and Walnut Chutney

I saw Anita's Doon Pudna Chatin recipe at http://madteaparty.wordpress.com/ and knew that I just had to make it! I stuck to her recipe for the most part but made a few modifications.

Thanks, Anita!