Spiced Green Tomato Chutney with Grilled Flatbreads and Fresh Mint

Ingredients

• •1 kg green tomatoes, diced
• •2 medium onions, finely chopped
• •2 green chilies, finely chopped
• •200 g granulated sugar
• •150 ml apple cider vinegar
• •1 tablespoon mustard seeds
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon ground turmeric
• •1/2 teaspoon cayenne pepper
• •1 teaspoon salt
• •2 cups whole wheat flour (for flatbreads)
• •1/4 teaspoon baking powder
• •150 ml water (for flatbreads)
• •2 tablespoons olive oil
• •A handful of fresh mint leaves, finely chopped

Instructions

1. 1

   In a large pot, combine the diced green tomatoes, finely chopped onions, and green chilies. Stir to mix evenly.

2. 2

   Add the granulated sugar, apple cider vinegar, mustard seeds, ground cumin, ground coriander, ground turmeric, cayenne pepper, and salt to the pot. Mix well.

3. 3

   Place the pot over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 45-60 minutes, stirring occasionally, until the chutney thickens and the tomatoes break down.

4. 4

   While the chutney is cooking, prepare the flatbread dough. In a mixing bowl, combine the whole wheat flour, baking powder, and a pinch of salt.

5. 5

   Gradually add water and olive oil to the flour mixture, stirring until a soft dough forms. Knead the dough for 5 minutes until smooth, then cover and let it rest for 20 minutes.

6. 6

   Divide the dough into 6 equal portions. Roll each portion into a thin circle, about 6 inches in diameter.

7. 7

   Preheat a grill pan or outdoor grill over medium-high heat. Cook each flatbread for 2-3 minutes on each side, until lightly charred and puffed.

8. 8

   Once the chutney has thickened, remove it from the heat and let it cool slightly. Serve warm alongside the grilled flatbreads, garnished with freshly chopped mint leaves.

9. 9

   Optional: Store any leftover chutney in an airtight container in the refrigerator for up to two weeks.