This Indian Green Tomato Chutney is a tangy and spicy North Karnataka-style chutney recipe made from raw tomatoes in less than 15 minutes. So next time you want a healthy vegetable chutney, try this simple, flavorful green tomato chutney recipe - Vegan, Low carb, and Keto Friendly.
Green, unripe tomatoes are available in abundance in your gardens and at supermarkets at the end of summer and early fall. This Indian-style spicy, sweet, tangy green chutney recipe is an excellent way to use up excess tomatoes. Raw tomatoes can also be used in dal, curries, soups, or dips like salsa verde.
The green tomato chutney I am sharing today is a North-Karnataka style chutney recipe. It is also known as Tomato kayi chutney in Karnataka. I learned this green tomato chutney recipe from my mom. She always makes them when they are in season. The chutney tastes even great when made using a hand pestle and not a blender.
This chutney is also quite popular in Andra and Telangana and is known as Pachi Tomato Pachadi.
Green Tomatoes vs. Tomatillos
Green tomato is just a regular tomato that is unripe. Whereas, Tomatillos are Mexican husk tomatoes. They look like green, unripe tomatoes and have a soft, tender texture. They are different types of tomatoes.
Why You'll Love this Indian Green Tomato Chutney Recipe
- Spicy, tangy, and sweet.
- Easy to make and ready in 15 minutes.
- Healthy & delicious chutney.
- Loaded with antioxidants and Vitamin C
- The perfect accompaniment to idli, dosa, and more.
- Vegan, gluten-free, low-carb, and keto-friendly.
Ingredients for Raw Tomato Chutney
Here are the main ingredients to make the raw tomato chutney recipe.
- Raw Green Tomatoes: Make sure you use fresh, firm raw green tomatoes. You can also use tomatillos, but the taste and texture will slightly differ.
- Raw peanuts: Adds great texture to the chutney, so don't skip it. You may also replace it with roasted sesame seeds, urad dal, or chana dal for a nutty flavor. You can also use store-bought roasted peanuts.
- Garlic: use fresh garlic for the best flavor.
- Green chilies: I used 4-5 Thai green chili for spicy tomato chutney. You can reduce the quantity according to your preference. You can also substitute with jalapeños.
- Herbs: use fresh herbs like coriander leaves, curry leaves for the best flavor.
- Tempering (optional): mustard seeds, curry leaves, asafoetida, and oil are used for this tempering.
How to Make Green Tomato Chutney
In a heavy-bottomed pan, dry roast the raw peanuts until well roasted, and then keep them aside. You can also roast the peanuts in the air fryer or use store-bought roasted peanuts.
In the same pan, heat one teaspoon of oil and add the green chilies. Roast them for 30 seconds or until you see blisters on their skin (you can also slit the chilies, so they don't pop)
Then add coriander leaves, curry leaves, and saute for a minute until the leaves wilt. Keep aside.
Add another teaspoon of oil to the same pan, add sliced raw green tomato and cook until the tomatoes are charred and soft.
In a small blender, take roasted green chilies, coriander & curry leaves mixture, garlic cloves, jaggery, roasted peanuts, and salt. Blend into a coarse paste without adding water.
Then add roasted tomatoes and blend to a coarse or smooth chutney without adding any water.
Indian Style Raw Green Tomato chutney is ready, and serve with dosa, idli, or, even chapati.
Serving Suggestions
- Serve the Green Tomato Chutney as a side dish with bhakris, chapati, idli, dosas, or uttapam.
- You can also mix this spicy and tangy chutney with piping hot steamed rice topped with ghee, and enjoy.
Storage Suggestions
Fridge: You can store this chutney in an airtight container for 3-4 days in the refrigerator.
Freezer: It can also be frozen in small freezer-safe containers.
Tips & Variations
- Nutty-Flavor: Do not skip adding peanuts they give body to the chutney and enhance the taste. Don't add more you will end up with peanut chutney. If you want to make it nut-free, you can substitute it with roasted sesame seeds, chana dal, or urad dal.
- Spicy: Increase or decrease the green chilies according to your spice level.
- Tangy: I have not added tamarind to this recipe since the green tomatoes I used were tart. If you want, you can add a small piece of tamarind.
- Skip Garlic: If you don't like garlic, or for a no-garlic recipe, skip it and replace it with ¼ teaspoon of hing (asafoetida).
- Tempering: You can also add tempering (tadka) to the chutney, but it's totally optional.
Frequently Asked Questions
Yes, You can substitute green chilies with red chilies. However, the color and taste may differ slightly. Use green chilies to get bright green color chutney.
Yes, peanuts are added to enhance the taste and give a good consistency to the chutney. If you don't have them, replace them with roasted sesame seeds, chana dal, or urad dal.
Yes, this chutney is vegan.
Yes, this raw tomato chutney is gluten-free. Skip asafoetida (hing) to make it gluten-free in the tempering, or use a gluten-free one.
Yes! Just replace green tomatoes with Tomatillos. The chutney will taste great. However, texture and taste may differ slightly.
Other Chutney Recipes
- Tomato Chutney
- Coconut Chutney
- Peanut Chutney
- Red Bell Pepper Chutney
- Ridge Gourd Chutney
- Onion Chutney
- Chana Dal Chutney
- Green Chutney
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Green Tomato Chutney
Ingredients
- 2 medium green tomatoes (or tomatillos), should make 1.25 cups when chopped
- 2 tablespoon roasted peanuts
- 3 garlic cloves
- 4-5 green chilies (adjust to taste)
- ¼ cup coriander leaves (cilantro)
- 1-2 stalks curry leaves
- ½ teaspoon jaggery or stevia (optional)
- 2 teaspoon olive oil divided use
- salt to taste
Tempering (optional)
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
- a pinch asafoetida (hing) skip if gluten-free
- few curry leaves
Instructions
- In a heavy-bottomed pan, dry roast the raw peanuts until well roasted, and then keep them aside. You can also roast the peanuts in the air fryer or use store-bought roasted peanuts.
- In the same pan, heat one teaspoon of oil and add the green chilies. Roast them for 30 seconds or until you see blisters on their skin (you can also slit the chilies, so they don't pop)
- Then add coriander leaves, curry leaves, and saute for a minute until the leaves wilt. Keep aside.
- Add another teaspoon of oil to the same pan, add sliced raw green tomato and cook until the tomatoes are charred and soft.
- In a small blender, take roasted green chilies, coriander & curry leaves mixture, garlic cloves, jaggery, roasted peanuts, and salt. Blend into a coarse paste without adding water.
- Then add roasted tomatoes and blend to a coarse or smooth chutney without adding any water.
- Raw Green Tomato chutney is ready, and serve with dosa, idli or, even chapati.
Notes
Tips & Variations
- Nutty-Flavor: Do not skip adding peanuts they give body to the chutney and enhance the taste. Don't add more you will end up with peanut chutney. If you want to make it nut-free, you can substitute it with roasted sesame seeds, chana dal, or urad dal.
- Spicy: Increase or decrease the green chilies according to your spice level.
- Tangy: I have not added tamarind in this recipe since the green tomatoes I used were tart. If you want, you can add a small piece of tamarind.
- Skip Garlic: If you don't like garlic, or for a no-garlic recipe, skip it and replace it with ¼ teaspoon of hing (asafoetida).
- Tempering: You can also add the tempering (tadka) to the chutney, but it's totally optional.
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