Green Tomato Chutney
|Green tomatoes||700 Gram|
|Madras baby onions||200 Gram|
|Coriander seeds||2 Tablespoon, broiled|
|Kashmiri red chillies||4|
|Ginger piece||1 Inch, cut into fine strips|
|Strong sugarcane vinegar||180 Milliliter (1 bottle)|
Wash the tomatoes and place in a sieve. Cut each tomato into 8 pieces. If small, cut into 4 pieces each. Peel the baby onions and wash them. Place them and the ginger strips also in the sieve. Sprinkle 100 gms. salt over them and put the sieve over a vessel and then cover it. Keep the vegetables covered with salt overnight.
The next day, take a large pan and place the vinegar and sugar in it. Mix and place over a low fire. When the mixture starts boiling, add the tomatoes and onions and allow to come to a brisk boil. Then lower the flame, add the coriander seeds and the Kashmiri chillies and allow to simmer for 15 minutes. Cool and bottle. Eat after a week.