Tomatillo tomato chutney

Continuing with my experiments using tomatillos, I tried making tomato and tomatillo chutney. I used roma tomatoes which gave the very attractive color to the  chutney. As tomatillos were ripening, they gave a very nice sweet taste. The combined effect was, the chutney was almost like tomato ketch up!! Spice level can be adjusted according to taste by controlling the amount of chile powder.

This chutney can be saved in refrigerator for about a month. It comes in handy as a side dish to rice roti etc.

           

Ingredients:

•      8 or 10 tomatoes (medium sized)
•      8 or 19 tomatillos
•      3 or 4 Tbsp. oil
•      2 Tbsp. tamarind juice or about a ping pong ball sized tamarind.
•      2 Tbsp. chile powder
•      1 Tsp. methi-mustard powder
•      1/2 Tsp. turmeric powder
•      Pinch  of hing
•      Salt to taste

Directions:

1.      Remove the husk, clean and wash tomatillos thoroughly.
2.      Cut them in to 4 pieces each and set aside.
3.      Wash and cut tomatoes also into 4 or 6 pieces each.
4.      Heat a little oil in a thick pan,
5.      Add all the pieces of tomatoes and tomatillos and keep stirring.
6.      Cook till all the liquid is evaporated.
7.      Add tamarind ball to the pulp and let it cool.
8.      Add all the other ingredients except hing and grind together.
9.      Heat the rest of oil, add hing and pour it over the chutney.
10.      Chutney can be kept for about a month in refrigerator.
11.      Can be served with rice, roti, idli or dosa.