Tomatillo Chutney

Tomatillo is staple in Mexican food. It is referred to as "Mexican Tomato". It is rich in Vitamin C and fiber and low in calories.

 Now Let's see the recipe:

What do we need? 1 Tomatillo 2 Green Chilies 1 medium sized Ginger ½ tsp each of Mustard seeds, Cumin seeds, Fenugreek Seeds 1tbsp of Coriander Seeds 1 tsp each of Bengal gram (Pacchi Senaga Pappu) and Black gram (Minapa pappu) 1 small ball of Tamarind 2 tbsp Oil Salt to taste and a pinch of Asafetida Method: First, cut the tomatillo, the ginger and the green chillies into medium pieces. Keep aside. Heat 2 tbsp of oil in a pan and add the mustard seeds. When they splutter, add the cumin seeds, coriander seeds, and both the dals and fry until they turn little brownish. Then add the pieces of tomatillo, ginger and green chillies and the ball of the tamarind too. Fry till the tomatillo is cooked a little. Then add the hing and fry for a little while. Then remove it from the flame, and allow to cool for some time. Finally, grind into a not-so-thin or not-so-thick paste by adding little water and salt to taste. This chutney can be used with the rice or dosas.