Green Tomatoes With Indian Spices Recipes
SPICY GREEN TOMATO SALSA
A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.
Provided by Tammy Huguenin
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 40
Number Of Ingredients 12
Steps:
- Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
- Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
- Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
Nutrition Facts : Calories 27 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1 g, Protein 1 g, Sodium 9.3 mg, Sugar 4.2 g
GREEN TOMATOES WITH INDIAN SPICES
Serve this as part of an Indian dinner or as a vegetarian main course with rice. It is not easy to buy green tomatoes here, I have once tried to make this with red tomatoes, don't bother it will turn into a pulp, you want the tomatoes still in a chunky state when cooked. To my taste buds this is hot and spicy, adjust the heat to your own preference
Provided by PetsRus
Categories Curries
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and quarter the tomatoes, if they are very large, halve the quarters again.
- Heat the oil in a wok or large frying pan; add the fenugreek and cumin seeds.
- When they start to crackle add the tomatoes and green chilies, fry this for 2 minutes.
- Add everything else except the garlic, stir, cover and cook for approx 6 minutes.
- Uncover, add the garlic, turn up the heat and stir fry for 2/3 minutes, you will see that the oil which was separating first will now blend and make it more saucy together with the juices from the tomatoes.
CANNED GREEN TOMATOES WITH SPICES
Vintage recipe for(1) peck, that is 30# this recipe for approximatley 15# of green tomatoes.Uses:Drain and bread tomatoes for frying;puree for green tomato ketchup, chop for fresh relish.I usually add piementos if I am going to chop for relish and more sugar. If you have a large crock use for a 24 hour period.
Provided by Montana Heart Song
Categories Onions
Time 1h20m
Yield 7-8 pints, 32 serving(s)
Number Of Ingredients 12
Steps:
- Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers. Place in crock or large stockpot.
- for 24 hours.
- The next day drain off juice. Throw away.
- In stockpot add vinegar,sugar,allspice, dry mustard, cloves, celery seed, ginger and brown sugar. Stir with a wooden spoon, bring to a slow boil.
- Pack tomatoes in sterilized wide mouth pints or quarts. Pack onions if you like.
- The guideline is usually 2 tomatoes per pint jar. But this depends on the size of your tomatoes.
- Pour vinegar spice mixture over tomatoes, wipe rim of jar, hot seal and ring tight. It is ok to add a little water to vinegar mixture if you run a little short.
- Put in water bath canner, process 20 minutes. Take out, place on towelled counter,out of drafts and all should seal.
- 24 hour period is included in prep time.
- With this recipe you can have fried green tomatoes in the winter! If that is going to be your use.cut the tomatoes a little thick.
Nutrition Facts : Calories 127.8, Fat 0.6, SaturatedFat 0.1, Sodium 468.3, Carbohydrate 28.7, Fiber 2.7, Sugar 25.1, Protein 2.8
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- In a small bowl, mix together black pepper, mustard seed, ginger, garlic, turmeric, cumin and paprika.
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