Tomato Tales
Here, in the southern part of the United States, it is time to start tomato seeds indoors. The weather still can’t seem to make up its mind. As I type this blog towards the end of January, I am looking out of the window into sunny, blue skies. There’s a squirrel in the yard digging. I am not sure if it is pulling out an acorn or storing one. I can’t recall, in the years past, when a January was so warm and bright. The naysayers of climate change – are you still busy burying that acorn in the dirt, and denying its looming existence?
I grow tomatoes every year in the spring and fall. The weather in North Texas is conducive to growing tomatoes during some years; during other seasons, I’ve had dismal failure. Those years of failed crop, I vow to myself that I am not planting any more tomatoes – ever. Yet, when the next season rolls in, I forget my resolve. My hands reach for those tantalizing seed packets. I find it irresistible to NOT purchase those tomato saplings that are calling out for adoption in nurseries.
So, the seasons roll. I plod along, not giving up hope. Growing something edible also teaches us valuable lessons in the arts of patience, determination, nurturing, joy.
Just harvested green tomatoes
I love these yard-to-table recipes because of the freshness of the produce. It is extremely unusual to find raw, green tomatoes in grocery stores – even Indian/ethnic stores don’t seem to stock them. Your best choice is to grow them yourself or befriend someone that does.
Growing Tomatoes
If you want to grow tomatoes, here are a few pointers:
First, check the USDA zone that you live in to determine plant hardiness. This is for residents of the United States.
Second, if you are a first timer, start with tomato transplants. You will find several varieties in your local nursery. The folks in the nursery will be all too happy to help you pick out some varieties that will serve your needs.
Third, know your space. There are two varieties of tomatoes: determinate and indeterminate. Determinate tomatoes grow as wide and as tall as what the plant label states. They also produce all their fruit in one go. They are done after that. Indeterminate tomatoes are exactly that; you don’t know how tall and wide they grow. They will produce from spring to fall (or beyond) but at a steady stream.
Lastly, provide TLC to tomatoes. Use good quality compost and organic fertilizer. Plant in spring or fall. Give them 6-8 hours of sunshine. Plant them deep (bury 2/3rds of the plant in the soil after snipping off the leaves), water them as needed (use a water meter), look for bugs regularly.
For more information, check out our blog Tips to Enjoy Tomatoes Until Fall Season.
My 2020 tomatoes
While ripe red tomatoes are rich in lycopene that help prevent cancer, their raw counterparts are not far behind. Green tomatoes are a great source of vitamins A, C and potassium. They also contain iron, calcium, dietary fiber, magnesium and other minerals. Grow them. Harvest them. Enjoy them.
Serving Suggestions for Raw Green Tomato Chutney
I welcome you to try out several ways to eat this chutney
- Smear it on a burger, taco or sandwich: Air Fryer Masala Wada, Colorful Veggie Tacos, The Best Open-Faced Veggie Sandwich,
- Eat it with wada or idli. Try it with our Vegetable Uthappam, Crispy Banana Nuggets, Cabbage Wada, Soft Kefir-Quinoa-Rawa Idli, Cracked Wheat Veggie Idli. Plain & Veggie Multigrain Idli.
- Try it with dosa: Spicy Sprouts Dosa, Pesarattu Kura, No Ferment Cabbage-Onion Dosa, Multigrain Dosa.
- Have it with grain-based dishes!: Brown Jeera Rice, Cracked Wheat Vegetable Upma, Savory Brown Rice Pongal, Delicious Veggie Poha Upma, Mexican Rice, Jeera Quinoa, Vegetable Multigrain Khichdi
Chutney Recipes:
Looking at the list below, you can see we are chutney lovers. Check out some of our best chutney recipes:
- Yellow Mung Raw Onion Chutney
- Cranberry Chutney with a South Indian Twist
- Roasted Eggplant and Tomato Chutney
- Tomato Chutney
- Raw Mango Fenugreek Salsa
- Ridge Gourd Chutney
- Malabar Chutney
- Coconut Tomato Chutney
- Coconut Chutney
- Flavorful Cilantro Mint Chutney
- Smoky Eggplant Chutney
- Zero Waste Butternut Squash Peel (Sippe) Chutney
- Superfood Moringa Leaf Chutney
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Raw Green Tomato Chutney
Ingredients
- 2 Cups Tomato - Raw, Green. Chopped
- 1 Teaspoon Coconut Oil
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Garlic - Chopped
- 2 Green Chili Pepper - Or to taste
- 1 Teaspoon Himalayan Pink Salt - Or to taste
- 1/2 Teaspoon Turmeric Powder
- 2 Teaspoon Sesame Seeds
Tempering
- 1 Teaspoon Coconut Oil
- 1/8 Teaspoon Asafoetida (Hing)
- 1/4 Teaspoon Mustard Seeds
- 1/2 Teaspoon Chana Dal
- 1/2 Teaspoon Urad Dal
- 2 Dry Red Chili
- 10 Curry Leaves
Instructions
- Roughly chop raw/green tomatoes into 1-inch cubes and set aside.
- In a thick-bottomed pan, heat oil. Add cumin seeds and allow them to splutter. Add green chili (some of my home-grown chili have turned red!) and garlic. Sauté until they brown slightly.
- Add chopped raw tomatoes, salt and turmeric powder. Mix well. If your tomatoes are not sour, you may need to add some tamarind juice.
- Close the lid and allow the tomatoes to soften - about 3-4 minutes. Open the lid a couple of times and stir.
- In the meantime, dry roast sesame seeds on medium flame until they are slightly browned.
- Using a coffee grinder powder the sesame seeds. You can store this powder in the fridge for later use as well.
- Pulse the cooked tomatoes and sesame powder until the chutney is a smooth consistency. Look up pairing suggestions in the write-up or Notes.
Tempering
- In a small pan, heat oil. Add asafetida (hing). Splutter mustard seeds. Add chana dal, urad dal, dry red chili and curry leaves. Sauté for 30 seconds and pour over the chutney.
Notes
- Smear it on a burger, taco or sandwich: Air Fryer Masala Wada, Colorful Veggie Tacos, The Best Open-Faced Veggie Sandwich,
- Eat it with Wada or idli. Try it with our Vegetable Uthappam, Crispy Banana Nuggets, Cabbage Wada, Soft Kefir-Quinoa-Rawa Idli, Cracked Wheat Veggie Idli. Plain & Veggie Multigrain Idli.
- Try it with dosa: Spicy Sprouts Dosa, Pesarattu Kura, No Ferment Cabbage-Onion Dosa, Multigrain Dosa.
- Have it with grain-based dishes!: Brown Jeera Rice, Cracked Wheat Vegetable Upma, Savory Brown Rice Pongal, Delicious Veggie Poha Upma, Mexican Rice, Jeera Quinoa, Vegetable Multigrain Khichdi
