This time of the year, brings with it that frosty night when we know the garden has to be wound down least the tomatoes and peppers. I end up with loads of peppers, usually in our case a combination of spicy ones and the colorful fragrant bells, a few eggplants and loads of green tomatoes.
My husband would have liked a few more weeks of the season, at least up to Thanksgiving. I am happy that this year feels more normal than the previous two years, where we ended our garden with storms like Irene or Sandy.
I have learnt however that nature has its own pace and cannot be questioned, I accept its ways and go with the flow in life and of course in the kitchen. As we braced a week with super cold temperatures, the house was filled with loads of comfort food. The children are now into Indian style breakfasts and brunches, it is all about dosas, poha, upma and such.
I am so delighted about their interest in anything Indian especially in the food arena, I am more than willing to bend over backwards to oblige. One of the key ingredients that make a good Southern style Indian tiffin complete is a chutney, usually a savory one. Now, this is where I use some of my green tomatoes this time of the year, as I say, there is more to a green tomato’s life than being breaded and deep fried. Not that they do not taste great that way! Now, back to the chutney on hand, this is cooked and seasoned much like a South Indian chutney, and tastes pretty good. I add a touch of tamarind and some fennel as an unusual note of flavor.
As I wrote this up, I realized that peanuts were a legume and so I could actually send this over to MLLA (my legume love affair) #65, which is hosted at Oh taste and see, an event that is originally the brainchild of Susan and now being housed at Lisa’s kitchen.
In what is beginning to look like an insanely busy week from hell, breakfasts and weekends like this one are important for preserving and keeping my sanity. Well, the good news is after the crazy busy week, we have Thanksgiving which is my favoritest holiday!
A savory chutney made with South Indian seasoning with seasonal green tomatoes and peanuts.
- 2 green medium tomatoes, coarsely chopped (about 1/2 pound)
- 1/2 cup raw unsalted peanuts
- 1/3 cup cilantro leaves
- 1 inch piece ginger
- 2 green chilies
- 1 teaspoon salt or to taste
- 1/2 teaspoon fennel seeds
- 1 tablespoon tamarind paste or juice of a lime
- 2 teaspoons oil
- a pinch of asafetida
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon while lentils (urad dal)
- 1 to 2 dried red chilies
- a few curry leaves
- 1. Place the tomatoes, peanuts, cilantro, ginger, green chilies, salt, fennel seeds, tamarind or lime juice with 2 tablespoons of water in a blender.
- 2. Pulse a few times to coarsely mix the ingredients and then process into a smooth puree.
- 3. Place in a bowl.
- 4. In a small container heat the oil and add in the asafetida, mustard seeds, cumin seeds, white lentils and cook until the mustard begins crackling.
- 5. Add in the dried red chilies, stir well and add the curry leaves and turn off the flame.
- 6. Pour the seasoned oil over the chutney and stir lightly. Cover and let the flavors settle for at least 15 minutes before serving.