By Deepali Verma
If ever you wish for a nutritious vegetable chutney, try this green tomato chutney - easy, tasty and spicy suitable for vegan, low-carb, and keto-friendly diet.
In a skillet with 1 teaspoon oil, add 8–10 tiny green tomatoes, 2–3 cloves of garlic, and 7–8 Walnut halves. Pan roast until almost browned.
Green chilies, a good amount of coriander, and raw mango slices (you can omit this step if the tomatoes are too sour) should be cooled before adding to a blender.
Additionally, if you don't have raw mango, add some lemon juice or tamarind water, a few sprigs of fresh mint, and salt.
Blend until a semi-coarse paste forms, then transfer to a bowl.
Add some tempering on top (optional).