While green tomatoes are available in abundance its the time to pickle and chutney.This recipe is quick to make but keeps for only three weeks in the fridge so don't make a vast amount.
Photo Courtesy: Emma Jane Hogbin
250 gms green tomatoes
6 gms salt
50 ml vinegar ( use toddy vinegar if possible)
10 gms red Bedgi or Kashmiri chillies, ground
1 tbsp ground garlic
2 tbsp fresh ginger,grated
10 gms salt
250 gms sugar
Wash and chop the green tomatoes removing the eyes. Marinate the chopped tomatoes in 6 gms of salt for 12 hours.Saute the tomatoes in vinegar till tender. Add the rest of the ingredients and keep cooking over low heat till they mix well and become mushy.When it gels it is ready. This will take at least 15- 20 minutes.
Keep in a clean sterilized jar in the fridge and use within 2-3 weeks.