Green Tomato Chutney Recipe

Green Tomato Chutney is a side dish prepared regularly in our home.

Normally I prepare the Green Tomato chutney in winters and monsoon season. The green tomatoes are unripe, bit sour and firm in nature.  Guess the cold climate makes it hard for the tomatoes to ripen fast. They are available throughout the year though but the ones in the seasons I mentioned are the best lot to use in the recipe.

With its smooth texture and presence of multiple flavors viz. tangy , spicy and sweetness the chutney is quite unique in taste.

The Green Tomato Chutney can be served along with Jowar Bhakri and ghee. It can be savored with Rice and Dal as a side dish. It also serves as a good dip for Nachos topped with Cheese, with french fries or with plain salted potato chips.

Personally I also love to put this in a sandwich or a roti along with few other steamed veggies and eat it as a snack. The Green tomato chutney along with Aloo Paratha is a good lunch to carry for single day treks.

Top the chutney with a tempering of mustard seeds, chana dal, urad dal and curry leaves. In case you want to explore further, try to roast the green tomato directly on the flame instead of roasting it in the iron pot. I have tried it just once and used the most spicy chilly I had . It was an amazing salsa and the extra smokiness was worth the effort of handling the hot roasted Green Tomato.

See detailed recipe below. Don’t forget to like , share, subscribe and rate.

Print Recipe

Green Tomato Chutney Recipe

Cuisine

Maharashtrian, Northern Flavours

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 4 Green Tomato
• 0.5 Cup Roasted Peanuts
• 0.5 Cup Grated and Roasted Dry Coconut
• 4-5 Spicy Red / Green Chilly
• 6-8 Cloves garlic
• 1 TBSp Chopped Coriander
• 1 Inch Ginger
• 3 TBSp Cold pressed Groundnut oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds (Jeera)
• 1 Tsp Hing
• 1 Tsp Turmeric Powder
• Salt to Taste
• 1 TBSp Sugar / Grated Jaggery (Gud)

Cuisine Maharashtrian, Northern Flavours Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 4 Green Tomato 0.5 Cup Roasted Peanuts 0.5 Cup Grated and Roasted Dry Coconut 4-5 Spicy Red / Green Chilly 6-8 Cloves garlic 1 TBSp Chopped Coriander 1 Inch Ginger 3 TBSp Cold pressed Groundnut oil 1 Tsp Mustard Seeds 1 Tsp Cumin Seeds (Jeera) 1 Tsp Hing 1 Tsp Turmeric Powder Salt to Taste 1 TBSp Sugar / Grated Jaggery (Gud)

Instructions

1. Clean the Green tomatoes and chop them into small cubes. Cook the tomato pieces in oil in a thick bottomed pan over a medium heat for 10 -15 minutes to get rid of their moisture. Once cooked, transfer the tomatoes to a bowl and keep to one side. Add Chopped Ginger, Chilly and Garlic while cooking. Take off heat once cooked

   
2. In a grinder, add the cooked tomatoes mixture, along with roasted peanuts , roasted dry coconut, salt and jaggery . Grind it till a soft paste is formed. Adjust the salt per taste
3. Now prepare a tempering using oil, mustard seeds, cumin seeds, hing, turmeric and curry leaves. Add it to the Green Tomato Chutney before serving

If you want to explore further you can check below links for other vegetable based chutneys:

Ridge Gourd Peels Chutney

Red Tomato Chutney

Snake Gourd Seeds Chutney

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