I have carrots, cayenne peppers, tomatoes, cilantro and basil growing on my porch. Before I knew, I saw tiny flowers blooming which took the shape of round tomatoes and long peppers. And they are finally ready to be harvested! (If you can call it so :))
In the past few months, I have seen some beautiful pictures of home-grown vegetables and read delicious recipes. That gave me the patience to wait for my porch vegetables to grow and ripen.
I plucked a few tomatoes and a couple of green cayenne peppers. After thinking of what to make I decided on tomato and pepper chutney. It's simple and I can taste the the tanginess of the tomato and the kick from pepper in the chutney. Here is how I made it.
2 green cayenne peppers
1/4 tspoon red chilli powder
1/4 tspoon coriander powder
1/4 tspoon fresh ground black pepper
salt to taste
1 Curry Leaf
1/4 tspoon mustard seeds
1/4 tspoon fenugreek (methi) seeds
1 tspoon oil
Blanch the tomatoes. This is my first time trying it and it works! Heat some water and drop the tomatoes in the hot water for a minute.
Take them out and peel the skin. Mash the tomatoes into a pulp.
Cut the pepper into thin slices.
Heat a pan and pour the tomato and pepper mixture.
Once it starts boiling, add the red chilli, coriander and black pepper powder.
Cook it on low heat till the water disappears.
Heat the oil and temper with curry leaf, methi and mustard seeds.
Take it off the heat once the methi seeds turn golden brown and the mustard seeds stop crackling.
Add it to the tomato and pepper mix.
Mix it well and serve.
It goes well with parathas, idlis, dal and even as a spread for bread.
This is my entry for the Green Blog Project hosted by Inju Pennu at Ginger and Mango.
I plan on slow roasting my next batch of tomatoes. :)