Green Tomato Chutney

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).

Prep Time10

Cook Time15

Total Time25

Course: Chutneys, condiment

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Calories: 75kcal

Author: Geetha

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

Get Recipe Ingredients

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

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: Select firm, unripe green tomatoes for a slightly tangy taste.

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.

** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition