Green tomato chutney
Green tomato chutney or raw tomato chutney is made using tomatoes that are still green in color or unripe. Loaded with antioxidants and vitamin C they are an healthy choice to include in soups, stews or chutney. Green tomato chutney tastes good if you love the Indian flavors. Making a chutney with ripe tomatoes is very common and we usually make this tomato chutney and tomato pachadi.
Green tomato chutney I am sharing today is an andhra style pachadi called as pachi tomato pachadi or chutney that can be served with rice or pesarattu,oats dosa,instant moong dal dosa & idli.
My mom would always make this chutney when tomatoes were in season. We would grow a lot of tomatoes in the backyard. After sharing a lot of them with friends we would be left with so many of them.
This pachadi was on the top list & made often. We would eat with most meals with a dollop of ghee over the hot rice.
It tastes tangy, spicy, nutty and is best if made using a hand pestle, not a blender. Sesame seeds powder in the recipe adds nutty taste and it can be replaced with urad dal(minapa pappu) and chana dal(senaga pappu) or even with peanuts.
The consistency of the chutney depends on the variety of green tomatoes used, juicy, pulpy etc.
You can also use red chilies instead of green chilies. It keeps good in the fridge for about 4 to 5 days. It can also be frozen.
for more chutney recipes,check
onion ginger chutney
methi leaves chutney
green chilli chutney
green tomato chutney
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 4 tomatoes large, raw
- 4 to 5 green chilies (slit)
- 2 garlic pods
- ¾ to 1 tsp cumin
- Salt to taste
- 1 pinch turmeric
- 3 tbsp White sesame seeds powder (or chana dal & urad dal)
- 1 tbsp oil
- 1 tsp Tamarind (optional, if tomatoes not tangy)
Seasoning (optional, needed for an Indian touch)
- 1 tbsp oil
- ¼ tsp mustard
- ¼ tsp cumin
- ½ tsp urad dal (optional)
- ½ tsp chana dal (optional)
- 1 garlic crushed
- 1 Pinch hing
- ½ red chili , broken
- 1 sprig curry leaves
- Soak tamarind in 2 to 3 tbsps hot water. If your tomatoes are tangy enough , you need not use it. Skip this step.
- Dry roast sesame seeds on a low heat till they turn aromatic. If using chana dal & urad dal or peanuts, roast them on a medium heat until aromatic & light brown.
- Cool and powder them in a dry blender. Set the blender jar aside.
- Heat oil in a pan and fry green chilies, set aside.
- In the same pan, fry tomatoes till mushy and soft. Squeeze of the tamarind and filter the paste to the hot pan.
- When tomatoes cool down, pulse cooked tomatoes, green chilies with salt, turmeric, garlic, cumin.
- Add sesame seed powder, pulse it again.
- You can skip seasoning if you don’t prefer. Heat oil in a small pan or can use the same pan for seasoning, add cumin, mustard & dals. Let the dals turn golden, add garlic, curry leaves and red chili. Saute for a min, add hing and pour this over the chutney.
- Enjoy this with bread, idli, dosa, pesarratu or plain rice with ghee.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Follow Swasthi’s Recipes
I will be making this delicious sounding recipe in the next several days and wanted to know how long it can be kept if placed in the refrigerator?
You can store it for a week
Hi ur reciepes are superb .when I cook it really turns out yummy .thank u for ur great recipe s.
Glad you like them. Thank you so much!
Your recipes have hugely helped me during lockdown and every single dish came out yum thanks
Glad to know! Thank you
I haven’t made this recipe yet, and so can’t rate it, but I have this question about the recipe: Would it work to saute the seasonings first, then cook the tomatoes in the same pan, together with the sautéed seasonings?
Yes you can do it. But we usually season it towards the end as the flavoring of seasoning will be lost if you do it first.
Lovely! Thank you.
does this chutney store well?
I guess it should keep good for a week in refrigerator.
Very tasty. I had lots of green tomatoes and this was a perfect solution for them. Do you have any tips on canning this?
thanks for trying
I have never tried canning this. But using dal or tamarind is not a good idea if you plan to do it as they do not keep good for long time.
Thanks again for trying
Lipsmacking chutney dear. What is vata and kapha? Don't know, pls explain.
Really very good n useful info…Chutney sounds very delicious and adding sesame is really interesting and healthy…
Sanoli! Vata, pitta and Kapha are body Constitutions according to ayurveda. An imbalance of any of these will lead to health problems.imbalance of vata leads to mood swings, lack of energy, exhausted, joint pains/ arthritis, headaches, gas, bloating, constipation. imbalance of kapha leads to congestion,phlegm, lethargy, accumulation of fluids. people with an imbalance of vata and kapha doshas
Delicious green tomato chutney love to try it.
chutney looks delicious….never tried raw tomato chutney…will try this 🙂
i dont get green tomatoes here 🙂 chutney is awesome and delicious..
yum yum chutney. I usually end up making raw green tomato masiyal.