James Peterson

Green Tomato Chutney

Preparation info
  • Yield:

    3 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This chutney, using underripe tomatoes (not tomatillos), is flavored with garam masala or mild curry powder, but other spices and flavors can be used. It is served cold with meats and curries.

Ingredients

onion, finely chopped 1 large

Method

  1. Gently sweat the onion in the olive oil for 20 minutes. Do not allow it to brown.
  2. Peel the tomatoes by plunging them into boiling water, then into cold water, and sliding off the skins. Cut them in half crosswise and squeeze out the seeds. Chop them coarsely.
  3. Add the garam masala to the onions and cook for 1 minute.
  4. Add the chopped tomatoes,