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.
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.
Green tomato chutney or raw tomato 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