Tomato Chutney For Idli

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Recipe Category: Pressure-Cooker

Tomatillo Salsa Verde Pressure Cooker Recipe

Ingredients

Makes about 2 cups

  • 1 pound tomatillos (about 12 average size), papery husks removed, rinsed
  • 2 cloves garlic, unpeeled
  • 1 small white onion, cut into sixths
  • 1 to 2 jalapeño or serrano chiles, halved, and seeded (wear gloves if you have sensitive skin)
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1 cup loosely packed fresh cilantro leaves
  • juice of 2 limes

Method

  1. Preheat oven to 350° F
  2. Place the tomatillos, unpeeled garlic, onion, and skin-up chile halves in a baking dish
  3. Toss with the oil and salt
  4. Roast in the center of the oven until the tomatillos are very soft and skin begins to split, 45 to 60 minutes, depending on the size
  5. Transfer the roasted vegetables to a food processor and add cilantro
  6. Squeeze the garlic out of its skin and add lime juice
  7. Pulse on and off until a coarse puree is formed
  8. Transfer to a serving bowl
  9. Taste and add more salt or lime
  10. Chill, covered, for up to 2 days, or serve at room temperature within 1 hour

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