Green Tomato Chutney with Deep Fried Cajun Onions

About Green Tomato Chutney with Deep Fried Cajun Onions

Ingredients

• Green tomato chutney
• Green tomatoes 300 gms
• Ginger, finely chopped 1 tsp
• Fresh red chilli, finely chopped 1
• Raisins 125 gms
• Brown sugar 125 gms
• Cider vinegar 100 ml
• Salt to taste
• Garlic 2 cloves
• Red capsicum, chopped ¼
• Spring onion, choipped 1
• Fresh parsley 1 sprig
• Cajun onions
• Medium onions, cut in to round slices and rings separated 4
• Cajun spice mix ½ tbsp
• Oil to deep-fry
• Gram flour 75 gms
• Rice flour 75 gms
• Red chilli powder ½ tsp
• Salt to taste

How to Make Green Tomato Chutney with Deep Fried Cajun Onions (Stepwise Photos)

Method

1. Cut the green tomatoes roughly, and put them in a blender along with ginger, red chilli and raisins and blend.
2. Heat a non-stick pan and transfer the tomato mixture into it. Add brown sugar, cider vinegar, salt and garlic and cook on low heat.
3. Add red capsicum and cook till the mixture is thick. Add spring onions and mix. Transfer chutney into a serving bowl.
4. Heat sufficient oil in a deep pan.
5. Take gram flour, rice flour, Cajun spice, red chilli powder and salt in a mixing bowl and mix.
6. Add sufficient cold water and whisk to make a smooth and thick batter.
7. Dip the onions rings in the batter and deep fry in hot oil on medium heat till golden brown. Drain on absorbent paper.
8. Arrange the onion rings on a serving platter and serve hot with green tomato chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps