The title says it all – this is a gem from grandma’s plethora of recipes; from my husband’s grandma’s magical kitchen, recreated here by my Mom-in-law. In her kitchen, grandma P whips up the tastiest traditional dishes, enthusiastically tries new dishes from her favorite TV cooking shows, imparts culinary wisdom to many and mesmerizes the taste buds of those lucky ones who get to eat what she cooks! Because of her, this great legend, I sure have come to believe that the statement “magical culinary hands” is indisputably true! With great love and wishing her best of health, this post is dedicated to lovely grandma P!  

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You’ll need: 

 For the chutney:

  • About 6 medium sized Green tomatoes or Tomatillos
  • ¼ cup grated Coconut, frozen or fresh
  • 1 tbsp of Roasted Gram/Dhalia
  • 6 – 8 Green Chilies (adjust according to your taste)
  • 2 tbsp Sesame Seeds
  • 2 tbsp Grated Jaggery
  • Salt, to taste
  • 1 tbsp oil

  For Tempering:

  • 1 tsp Mustard Seeds
  • ¼ tsp Hing (Asafetida)
  • 1 spring Curry Leaves
  • 1 tsp oil

 Method:

  • Dry roast the sesame seeds and roasted gram until fragrant. Keep aside
  • Dice the tomatillos and green chilies. Heat the oil in a pan and add diced tomatillos and green chilies. Sauté until tender
  • Place the cooked tomatillos, green chilies, dry roasted sesame, roasted gram and the rest of the ingredients for chutney, in a blender. Puree until smooth
  • Remove to a serving dish
  • Make the tempering by adding mustard seeds to the hot oil. Wait until it splutters. Add hing and curry leaves and sauté for a bit
  • Add to the chutney
  • Enjoy with hot rice (or as an accompaniment)

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