Thursday, April 17, 2008
Reduce your cholesterol level with this curry leaf chutney!
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:
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
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.