This Green Tomato Chutney Indian recipe is a tangy and spicy North Karnataka style chutney made from raw tomatoes in less than 20 minutes. So next time you are looking for a healthy vegetable chutney, try this simple, flavorful green tomato chutney recipe: Vegan, Low carb, and Keto Friendly.
I learned this green tomato chutney from my mom, and it is a North Karnataka version.
How to Make Green Tomato Chutney
Dry roast the peanuts till golden brown, keep aside. You can also use store-bought roasted peanuts.
Add one teaspoon of oil to the same pan, add the green chilies and let them roast for 30 seconds or until you see blisters on their skin (you can also slit the chilies, so they don't pop)
Then add curry leaves and coriander leaves and fry 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 nicely cooked.
In a blender, take roasted green chilies, curry leaves & coriander leaves mixture, garlic, jaggery, roasted peanuts, salt, and blend into a coarse paste without adding water.
Then add roasted tomato and blend to a coarse or smooth paste without adding any water as your preference.
Indian Style Raw Green Tomato chutney is ready and can be served with dosa, idli or, even chapati.
Serving suggestions
Serve green tomato chutney with bhakris, chapati, idli, dosas, or uttapam.
Tips & Variations
- You can also add some roasted sesame seeds to this chutney.
- Increase or decrease the green chilies according to your spice level.
- Do not skip adding peanuts they give body to the chutney as well as enhance the taste. Don't add more you will end up with peanut chutney.
- 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.
- If you don't like garlic, you can skip and add ¼ teaspoon of hing (asafoetida) instead.
- You can also add the tempering to the chutney but it's totally optional.
Other Chutney Recipes
- Mint-Peanut chutney
- Walnut chutney
- Methi seeds chutney
- Red Bell Pepper chutney
- Ridge gourd chutney
- Onion chutney
- Raw Mango chutney
- Tomato chutney
Green Tomato Chutney
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 medium firm green tomatoes (should make 1.25 cups when chopped)
- 2 tablespoon roasted peanuts
- 3 large garlic cloves
- 4-5 green chilies (adjust to taste)
- ¼ cup cilantro (coriander leaves)
- 2 stalks curry leaves
- 1 teaspoon jaggery or stevia (optional)
- 2 teaspoon olive oil divided use
- salt to taste
Instructions
- Dry roast the peanuts till golden brown, keep aside. You can also use store-bought roasted peanuts.
- Then add curry leaves and coriander leaves and fry 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 nicely cooked.
- In a blender, take roasted green chilies, curry leaves & coriander leaves mixture, garlic, jaggery, roasted peanuts, salt, and blend into a coarse paste without adding water.
- Then add roasted tomato and blend to a coarse or smooth paste without adding any water as your preference.
- Raw Green Tomato chutney is ready and can be served with dosa, idli or, even chapati.
Notes
Tips & Variations
-
- You can also add some roasted sesame seeds to this chutney.
- Increase or decrease the green chilies according to your spice level.
- Do not skip adding peanuts they give body to the chutney as well as enhance the taste. Don't add more you will end up with peanut chutney.
- 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.
- If you don't like garlic, you can skip and add ¼ teaspoon of hing (asafoetida) instead.
- You can also add the tempering to the chutney but it's totally optional.
Nutrition
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