Those faded green pockets were sitting quietly beside the red and round tomatoes. I gave them a passing glance but did not stop to investigate on them. Just then a Chinese lady came up to those green pockets and enquired., “ what are these? How do you eat them?”
I looked up to the placard which had the vegetable’s name and read out loud.”tomatilloes”. I had no idea , how this vegetable tasted , though the name and looks suggested , it belonged to the tomato family.I decided to give it a try and filled my cart with a few of these green pockets.
Back home , I peeled open its green skin and found a smooth and shiny ball . I surfed the net for a dish with tomatilloes , but couldn’t make up my mind on what to try. So I came up with a recipe of my own. Blending together the goodness of curry leaves and flavor of fresh coconut , tanginess of ginger and a kick of shallots , I made a tomatillo chutney , the taste of which lingered on our palettes longer than usual.
What I used:
Tomatilloes 3
Curry leaves ½ cup
Grated coconut ¼ cup
Green chillies 2
grated ginger 1tbsp
Shallots a handful
Mustard seeds 1tsp
Cumin 1 tsp
Salt to taste oil for seasoning
Method:
Heat a pan. Add in chopped tomatilloes, curry leaves and shallots on low heat till the tomatilloes turn soft. Keep aside to cool. Once it cools down add in the coconut, ginger, green chillies and salt and grind to a smooth paste. Add in water if you need and season with mustard seeds and cumin and a few curry leaves. Evoke your taste buds… and enjoy!
You can also make this chutney without tomatilloes. A daily dose of curry leaves can reduce the risk of cholesterol .
I submit this to Weekend Herb Blogging hosted by Susan of well seasoned cook and also for the click event.
12 comments:
Yummy delcious chutney
Mmmmmm...a half cup of curry leaves! Tomatillo lends itself so well to spicy sauces. I love that last glistening photo! Thanks, Nanditha!
I LOVE the pics! and I love tomatilloes.
I miss using curry leaves in my dishes.
It sounds delicious. I've grown tomatillo in my garden a few times and they're quite easy to grow. Never tasted curry leaf and I'd love to try it.
The pics are awesome and I love how simple the chutney recipe is. Delish
Loved your train journey stories!My memories are similar - fighting for the window seat & the upper berth and just eat, eat eat all the way thru! Loved your curry leaves chutney. Gotta try that sometime. And thanks for the prayer & supporting Bri - I think the more bloggers post about it, the more difference we can make.
Hi ur curry leaf chutney seems very delicious and healthy. I am going to try it out soon. You can also visit my blog and view my recipes and give ur comments.
Thanks for the recipe. I love tomatillos and not only by taste but by the benefit to our health.
Sara
I love spicy sauces...
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