Green tomato chutney - tangy and spicy south Indian condiment made with green tomatoes and a few basic spices. Perfect to serve with idli, dosa, rice and paddu (paniyaram).
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This is a no onion, no garlic chutney that gets ready in under 30 minutes. The best part about it is its versatility—it pairs perfectly with idli, dosa, or as a side dish with rice and dal, or rice and rasam.
Ingredients
- Vegetables and Herbs: Green tomatoes, green chillies and fresh coriander leaves.
- Spices and Nuts: Cumin seeds, salt, coconut, roasted peanuts, tamarind
- For Tadka(Tempering): Oil, mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, curry leaves and dried red chilli.
See the recipe card for quantities.
Step by Step Instructions
Step 1: Heat a teaspoon of oil in a pan/skillet over medium heat.
Step 2: Once the oil is hot, fry green chillies for a minute.
Step 3: Add chopped green tomatoes and stir well.
Step 4: Close the pan with a lid and cook over medium heat until the tomatoes soften. Add a splash of water if required to cook tomatoes.
Step 5: Take the lid off the pan, add coconut and stir well.
Step 6: Now add cumin, roasted peanuts, tamarind and coriander leaves.
Step 7: Mix well and switch the heat off.
Step 8: Let the mixture cool completely.
Step 9: Transfer the cooled tomato mixture to the mixer jar or blender.
Step 10: Add salt, splash of water if necessary and blend until smooth.
Step 11: Heat half a teaspoon of oil in a small pan over medium heat.
Step 12: Once the oil is hot, add mustard, cumin, urad dal, chana dal and fry until mustard splutters and dal turns slightly golden.
Step 13: Now add red chilli, asafoetida and curry leaves and mix well.
Step 14: Switch the heat off.
Step 15: Pour the tempering over the chutney and mix well.
Enjoy delicious green chutney with idli or dosa.
Substitutions and Variations
Nuts: You can use roasted gram dal instead of peanuts.
Curry Leaves: I used dried curry leaves that I had on hand. Use fresh leaves to elevate the flavour of chutney.
Gluten Free: Rice flour is typically combined with asafoetida to balance its strong taste. Some brands may use wheat flour, which contains gluten, so it's important to check the ingredients and select a wheat-free version. Alternatively, you can skip the asafoetida altogether.
Storage
Fridge: Store any leftover chutney in an airtight container in the fridge. It remains fresh for up to 3 days.
Before serving, take chutney from the fridge and let it sit on the kitchen counter for an hour or two.
Tips and Tricks
Splash of Water: Add a little water while grinding to make the process smoother, and add some while cooking tomatoes if needed to keep them from sticking to the base of the pan.
Choose Firm Green Tomatoes: For a slightly tangy taste, select firm, unripe green tomatoes.
Tamarind for Depth: Try not to skip tamarind as it adds extra tang and depth of flavour. This complements the green tomatoes and enhances the chutney’s taste.
Related
Looking for other south Indian condiment recipes? Try these:
Pairing
These are my favourite dishes to serve with green chutney:
KEEP IN TOUCH
Do let me know if you try this south Indian style green tomato chutney recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Green Tomato Chutney
Equipment
- 1 Wide Steel Pan/Frying Pan
- 1 Mixer Grinder/Blender
- 2 spoons
- 1 Small frying pan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Chutney
- ½ Teaspoon Olive Oil/Any Cooking Oil
- 2 Green Chillies
- 375 gms Green Tomatoes wash and chop into bite size pieces
- 22 gms Fresh Coconut
- 1 Teaspoon Cumin Seeds
- 1 Tablespoon Roasted Peanuts
- small piece Tamarind
- 8-10 sprigs Coriander Leaves wash
- Salt as required
For Tempering/Tadka
- ½ Teaspoon Olive Oil/Any Cooking Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- ½ Teaspoon Urad Dal
- ½ Teaspoon Chana Dal
- a pinch Asafoetida
- 1 Dried Red Chilli break into 2-3 pieces
- 1 sprig Curry Leaves remove leaves from the stem
Instructions
- Heat a teaspoon of oil in a pan/skillet over medium heat.½ Teaspoon Olive Oil/Any Cooking Oil
- Once the oil is hot, fry green chillies for a minute.2 Green Chillies
- Add chopped green tomatoes and stir well.375 gms Green Tomatoes
- Close the pan with a lid and cook over medium heat until the tomatoes soften. Add a splash of water if required to cook tomatoes.
- Take the lid off the pan, add coconut and stir well.22 gms Fresh Coconut
- Now add cumin, roasted peanuts, tamarind and coriander leaves.1 Teaspoon Cumin Seeds, 1 Tablespoon Roasted Peanuts, small piece Tamarind, 8-10 sprigs Coriander Leaves
- Mix well and switch the heat off.
- Let the mixture cool completely.
- Transfer the cooled tomato mixture to the mixer jar or blender.
- Add salt, splash of water if necessary and blend until smooth.Salt
- Heat half a teaspoon of oil in a small pan over medium heat.½ Teaspoon Olive Oil/Any Cooking Oil
- Once the oil is hot, add mustard, cumin, urad dal, chana dal and fry until mustard splutters and dal turns slightly golden.½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, ½ Teaspoon Urad Dal, ½ Teaspoon Chana Dal
- Now add red chilli, asafoetida and curry leaves and mix well.a pinch Asafoetida, 1 Dried Red Chilli, 1 sprig Curry Leaves
- Switch the heat off.
- Pour the tempering over the chutney and mix well.
- Enjoy delicious green chutney with idli or dosa.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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