Tomatillos may have 'Mexican' written all over them, but we Indians know how to give anything our own twist! My mom used to make a delicious green tomato chutney. Though very similar, tomatillos are a bit different in their tartness. I got some great fresh tomatillos in the grocery store the other day and decided to make my mom's green tomato chutney with tomatillos instead. Now that I live in a warm & sunny city, I don't have to wait till summer to enjoy a fresh, zesty chutney.
4 Tomatillos cut in big chunks.
4 Garlic cloves
3 Green chilies cut in big pieces
1 Tablespoon ground peanuts/ can be substituted with sesame seeds
1 Teaspoon cumin – coriander powder
½ Teaspoon garam masala
- Heat oil in a pan and sauté the garlic till it turns golden brown. Go easy on oil as the ground peanuts will secrete some oil.
- Add the green chilies, tomatillos, cumin-coriander powder, garam masala, ground peanuts and salt. Sauté till the tomatillos are slightly cooked and turn brownish. If you don't like peanuts or don't want to go through the hassle of grinding them, add a tablespoon of sesame seeds instead. Make sure to roast them well.
- Add a splash of lemon juice to give it a little more tanginess.
- Grind this in the food processor. Don’t puree it, leave it a little bit chunky. Add some cilantro and you have your spicy-tangy-yummy chutney!