By Dr. Sirisha Potluri
INGREDIENTS
• 6-8 Ripe Tomatoes
• 8 -10 Green Chillies( take only 4-5 if using Thai chilli)
• 3 table spoons Hemp Seeds
• 8-10 walnuts
• 5 Garlic Cloves
• 1/4 tsp Fenugreek Seeds
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• Salt
Procedure:
Dry roast the fenugreek seeds in a pan. Then add Coriander Seeds, Cumin Seeds, and keep them aside to cool
We will use raw hemp seeds and walnuts!
Heat a thick bottom pan, add Green Chillies and Sauté till soft. Then add Tomato pieces and let them cook.
Tomatoes should cook fully and become a soft paste. Then add Garlic and cook for 2 more minutes, off the stove and let it cool!
Make a coarse powder of dry roasted fenugreek, coriander, cumin and hemp seeds along with walnuts, now add cooked tomato mix in this and blend to make chutney/ dip, add little bit of tamarind paste or lemon juice if tomatoes are not tangy enough.
We can eat this with idly, Dosa, or use a dip for bell peppers , potatoes, Brussel sprouts,Asparagus and other veggies!
