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Old November 8, 2007   #32
Miss Sphinx
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Join Date: Nov 2007
Location: North Carolina
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Zesty Green Tomato Chutney
from Yamuna Devi's "The Art of Indian Vegetarian Cooking"

1 1/4 lbs green tomatoes
3 Tblsp ghee or corn or mustard oil
1 Tblsp minced yellow banana chili peppers
1/2 tsp black mustard seed
8-10 curry leaves (preferably fresh)
1/8 tsp saffron threads
2 Tblsp finely chopped candied ginger
2 Tblsp finely chopped candied papaya
1/2 cup peeled and diced papaya or mango (or any other slightly underripe fruit)
1/2 tsp salt
2 Tblsp coarsely chopped coriander

1. Plunge the tomatoes in a pan of boiling water for 30 seconds. Drain immediately and peel tomatoes. Cut each in half crosswise and squeeze out most of the seeds. Dice the tomatoes.

2. Heat the ghee or oil in a heavy frying pan over moderate heat until it is hot but not smoking. (If you use mustard oil, bring it to the smoking point for about 5 seconds to make the pungent oil docile.) Drop in the black mustard seeds and fry until they turn gray and sputter. Add the curry leaves, and in seconds carefully add the tomatoes and saffron. Stir and cook for about 15 minutes over moderately low heat.

3. Add the candied fruit, diced green fruit and salt. Stirring often towards the end, cook for about 15 minutes or until fairly thick. Remove the pan from the heat, stir in the fresh coriander, and let cool. Serve at room temperature, or cover and refrigerate for up to 2 days.

Makes about 1 cup
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