Combine first 3 ingredients for the marinade.
Put chicken in marinade for 15 minutes.
Heat 2 tbsp oil, when hot drop in cumin seeds, when they darken, add the onion.
Add green tomatoes and ginger paste, cook until soft and well blended.
Add cilantro and season with salt, remove from heat and set aside.
Heat the remaining oil, when hot add chicken pieces and salt to taste.
Stir till done, about 15 minutes.
Serve a cluster of chicken, topped with a dollop of the green tomato chutney.
he remains of the onion, tomato, apple mix into a pan
ins.
Meanwhile, for the tomato chutney, heat oil in a medium
ough is rising, prepare the chutney.
Light a grill for
o marinate.
For the tomato chutney, heat the oil in a
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
In a bowl, combine ground meat, carrot, breadcrumbs, parsley, egg and tomato sauce. Season. Form into small meatballs, each using around 1 tbsp mixture. Transfer to prepared tray and bake for 15-20 mins. Drain on paper towels.
To serve, fill pitas with meatballs, lettuce, cheese and tomato chutney.
For the tomato chutney, place all ingredients in a
Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
Eat hot or cold.
he salsa, put the chopped green tomatoes in a sieve and
Dip slices of green tomato into beaten egg, then cover
nch pie dish.
Pour green tomato filling into the pie crust
Heat olive oil in a large skillet over medium heat. Add green tomato, zucchini, and onion; cook and stir until zucchini starts to brown, about 5 minutes. Add couscous and garlic; cook and stir until couscous is lightly toasted, about 3 minutes.
Stir chicken stock, salt, and pepper into the skillet. Simmer, covered, until couscous is tender, 8 to 10 minutes. Serve garnished with lemon wedge and chopped parsley.
Stir together eggs, oil, sugar, vanilla and green tomato.
Add remaining ingredients and mix well.
Pour batter into two well oiled loaf pans.
Bake at 325\u00b0 for 1 hour.
acon over the top. Spoon chutney on top. Cover with foil
For the chutney, preheat grill on high heat.
Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
hilli.
NOTE: the original recipe uses habanero chillis. This might
ith basil.
Serve with chutney.
For the tomato chutney, use a knife to carve
f the sugar in the tomato chutney the burgers have a tendency