Saturday, April 17, 2010

Tomatillo Chutney.

Tomatillos , referred to as green tomato in Mexico, are a staple cuisine in Mexico . Despite the name it is not a variety of tomato, although it is in the same family. The tomatillo fruit is covered by a paper-like husk. The freshness and greenness of the husk are the quality criteria. The tighter the husk holds the fruit better it is.
Ingredients :
5-6 Tomatillos , 4 green chillies , Salt to taste , 1/4th tspn cumin seeds ,
a pinch of turmeric (optional) , 1/2 tspn sugar , 1/4th cup roasted ground peanut ,
1 tbspn peanut or olive oil.

Procedure :
Remove the husk of the tomatillos and give it a quick rinse as the skin under the husk is can be sticky. Chop bite sized pieces of the tomatillos. Raw tomatoes without husk in other countries can be an alternative to tomatillos.
Heat oil in a sauce pan and add cumin. Wait until it splutters then add chopped tomatillos and chopped green chillies , salt to taste. Cover and let cook until the tomaotillo pieces fall apart. Let cool.
Grind the cooked mixture in the blender and add roasted peanut powder . Pulse a couple times to ensure that the peanut powder has blended well in the chutney. The peanut powder helps reduce the tartness from the tomatillos and also helps give the chutney a thicker consistency. You may adjust the quantity of chillies and peanut powder to your liking. The chutney is ready to serve. It can be used for just a simple Chutney sandwich or as a taste enhancer to a burger. The number of dishes you can use it with can be just left to your imagination. Enjoy !!!!


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