Spicy Green Tomato Chutney | Tomatokayi Chutney with Garlic

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When I see the green tomatoes I think of this Chutney/Dip. When everyone look for ripe red tomatoes in the packed Tomato bags at the super market, I pick the bags that have one or two raw/green tomatoes so I can make this chutney. This is again my mother's recipe that I follow blindly :-) I love to eat it with hot steaming rice with a dollop of ghee on top. It also tastes great with idli, dose, akki rotti, or Chapati.

Prep Time: 5 mins | Cooking time:5 mins
Recipe Type:  Chutney | Dip
Recipe Source: My mother

Ingredients:
2 Green raw tomatoes
1 Onion
4-5 cloves of garlic
1 tsp of Cumin seeds
3-4 Green chillies
1 tsp grated Jaggery  or Sugar
Salt to taste
Oil: 1 tbsp

Method:

1. Roughly chop tomatoes, onion, garlic and green chillies.

2. Heat oil in a pan and add cumin seeds, when it splutters add garlic, green chillies and onions and saute for 2-3 minutes.

3. Mix in chopped tomatoes and fry for 2 more minutes.  Turn off the flame and let the mixture cool down completely.

4. Put the cooled mixture in a mixer jar, add jaggery and salt and grind to a paste. Keep it slighlty coarse.

5. Serve with rice as a side dish with a dollop of ghee.

Notes:
1. You can add a tempering of mustard seeds, dry red chillies and hing on top for added flavors.

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Charred Brinjal and Coconut Chutney | Smoky Eggplant-Coconut Dip

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I spent my childhood in North Karnataka with a mixture of cultures and food around, my parents are from coastal Karnataka so at home lunch was always a combination of South Canara and Dharwad style recipes, which my mother learnt from our neighbors. Back in my ajji's house they always cook matta rice (boiled red rice) and most of the times we had this rice ganji (water wasn't drained from the rice) for dinner.

It is very healthy and can be eaten with pickle, vegetable palya, happala (papad) or any chutney. My mother used to make different types of chutneys to go with it like raw mango chutney, green tomato chutney or ridge guard peel chutney etc. These chutneys are simple to make with very few ingredients and tastes good with even chapathi or white rice.

Continuing with the recipes from my mother's kitchen, today's post is about delicious and smoky Charred brinjal and coconut chutney.

Learn how to make brinjal- coconut chutney:

Prep time: 5 mins | Cooking time: 15 minutes.
Recipe type: Chutney | Dip | Side Dish

Recipe Source: My mother

Ingredients:
1 medium sized purple Brinjal/Eggplant
1 medium sized Onion
4-5 green chillies
4-5 cloves of Garlic
1 cup fresh coconut
1 tsp Cumin Seeds
1 slice raw mango cut into pieces
Salt to taste

Method: 
1. Wash and wipe dry the brinjal and roast it on direct flame on the burner. Keep rotating it so it's evenly roasted from all sides.  Discard the charred skin and roughly chop the Brinjal once its cooled down.

2. In Mixer Jar add fresh coconut, raw mango pieces, green chillies, cumin seeds, garlic cloves and salt and grind for a minute, do not make a fine paste. 

3. Mix in roughly chopped onion and charred brinjal pieces and pulse it couple of times, add a little water if needed. This is just to combine everything well. Do not grind continuously as it will turn into a fine thick paste.

4. Serve the delicious smoky chutney with Rice or roti/chapathi. 

Notes:
1. You can replace raw mango with tamarind pulp but the mango flavor is highly recommended.
2. Roast the brinjal thoroughly from all sides, it's easier to remove the skin when its well cooked.
3. Do not grind the brinjal to fine paste as the taste will completely change.

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