Tuesday, March 2, 2010

Green Tomato & Jalapeno Chutney


I don’t why people didn’t reward any other vegetable or fruit the special status like Apple, when a

proverb exists “Apple a day keeps the Cancer away” should we come up with a one like

“Tomato a Day keep Cancer away”. A review of 72 different studies showed consistently that the

more tomatoes and tomato products people eat, the lower their risks of many different kinds of cancer.

The secret may lie in lycopene, the chemical that makes tomatoes red. Among the studes, it showed

that the more tomatoes one ate, the lower the risk of cancer. Cooked tomatoes contain even more

lycopene because cooking breaks down cell walls, releasing and concentrating carotenoids. Eating tomatoes

with a small amount of fat enables lycopene to be better absorbed.Why wait, grab a bag of tomatoes

and let us get cooking.

Preparation Time – 10 Minutes

Cooking Time – 30 Minutes

Serves – 10


Green Tomatoes – 8 to 10 Medium Sized ones

Jalapeno Pepper – 10 Increase or decrease this based on your spice preference

Red Chili powder – 1 Tsp (Increase or Decrease as per your preference)

Salt –2 Tsp (Increase or Decrease based on your taste)

Turmeric Powder – 1 Tsp

Asafoetida – 1/4 tsp

Sesame Oil – 4 Tbsp

Mustard Seeds – 1 Tsp


1) Wash and rinse the green tomatoes and Jalapeno Pepper.

2) In a food processor, grind them into a coarse mixture and do not make a smoothie

or this will end up in the stove top for half a day.

3) Heat a wide mouthed and big pan and add 2 Tbsp of oil, once the oil is hot

add Mustard seeds.

4) Once the mustard seeds, stop spluttering add the Tomato and Jalapeno paste

and then add turmeric powder, salt and Red Chili powder and simmer in the stove top

for 30 minutes, stirring in between.

5) As it boils and simmers, if you use a small pan the tomato jalapeno mixture will surely

decorate your stove top with enough spots, so make sure to use a wide mouthed and big


6) After 30 minutes, the mixture would have turned into a thick mass and have started

leaving the sides, at this point add 2 more Tbsp of oil, combine and leave on high heat for two

minutes and switch off the stove.

7) After this cools completely, store in a clean, dry, airtight bottle. This is good for at least

2 weeks if kept in a refrigerator.

8) Goes very well with Idli, Dosa, Rice, Quinoa, Spread and Dip.


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