Yogurt With Fried Green Tomato Chutney Recipes

Steps:

• Simmer all ingredients in a small covered saucepan for 30 minutes.

Steps:

• Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
• The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
• Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Steps:

• 1. Prepare the tamarind paste and sambar powder. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splatter upon contact with the hot oil, so cover the pan and lower the heat until the splattering subsides. Quickly add the green chili peppers, tomatoes, and onion, and cook, stirring, until the tomatoes are golden, about 3 minutes. Remove for the heat and let cool. 2. Transfer to a food processor or blender, add the tamarind, curry leaves, and salt, and process to make a smooth chutney.3. Place the yogurt in a serving bowl and fold in the chutney, with parts of it visible as a garnish. Top with sambar powder and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.