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 iam 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. 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).
The consistency of the chutney depends on the variety of green tomatoes used, juicy, pulpy etc.
green tomato chutney or raw tomato chutney recipe below
green tomato chutney
Ingredients (1 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
How to make the recipe
- Soak tamarind in 2 tbsps. Hot water. If your tomatoes are tangy enough , you need not use it. Skip this step.
- Dry roast sesame seeds or (chana dal and urad dal till they turn aromatic. 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 and 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.
NUTRITION
for more chutney recipes,check
capsicum chutney
onion ginger chutney
methi leaves chutney
green chilli chutney
beerakaya pachadi
Sari says
Lovely! Thank you.
Michelle Fisher says
does this chutney store well?
swasthi says
I guess it should keep good for a week in refrigerator.
Mary says
Very tasty. I had lots of green tomatoes and this was a perfect solution for them. Do you have any tips on canning this?
thank you.
swasthi says
Welcome Mary
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
Priya Satheesh says
Really very good n useful info…Chutney sounds very delicious and adding sesame is really interesting and healthy…
Swasthi says
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
Swathi Iyer says
Delicious green tomato chutney love to try it.
Asmath Nawaz says
Yummy chutney…
Sanoli Ghosh says
Lipsmacking chutney dear. What is vata and kapha? Don't know, pls explain.
Kavitha says
chutney looks delicious….never tried raw tomato chutney…will try this 🙂
PT says
i dont get green tomatoes here 🙂 chutney is awesome and delicious..
kitchen queen says
yum yum chutney. I usually end up making raw green tomato masiyal.