This Indian Green Tomato Chutney is a spicy and tangy North Karnataka-style chutney recipe made from fresh raw tomatoes, ready in under 15 minutes. So, next time you are looking for a healthy vegetable chutney, give this simple yet flavorful recipe a try.
Green, unripe tomatoes are available in abundance in your gardens and at supermarkets at the end of summer and early fall. It can also be used in chutneys, dal tadka, curries, pickles, or dips like salsa verde. This Indian-style spicy, sweet, tangy green chutney recipe is an excellent way to use up excess tomatoes.
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What is Green Tomato Chutney?
Raw tomato chutney is a popular South Indian condiment made from unripe tomatoes, herbs, and spices. Perfect for pairing with idli, dosa, or chapati. Unlike traditional tomato onion chutney, this chutney offers a slightly tart flavor profile that enhances any dish it accompanies.
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 recipe from my mom, along with another family's favorite raw mango chutney. She always makes them when they are in season. The chutney tastes even better when prepared using a traditional hand pestle instead of a blender.
If you are a fan of vegetable-based chutney recipes, you may like ridge gourd chutney, onion chutney, and red bell pepper chutney.
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.
Raw Tomato Chutney Ingredients
Here are the main ingredients to make the raw tomato chutney.
- Raw Green Tomatoes: Use fresh, firm, raw green tomatoes. You can also use tomatillos, but the taste and texture differ slightly.
- Raw peanuts: Add great texture to the chutney, so don't skip them. For a nutty flavor, you may also replace them with roasted sesame seeds, urad dal, or chana dal. You can also use store-bought roasted peanuts.
- Garlic: use fresh garlic for the best flavor.
- Green chilies: I used 4 Indian green chili peppers for a spicy tomato chutney. You can substitute it with jalapeños.
- Herbs: use fresh herbs like coriander leaves, and curry leaves for the best flavor.
How to Make Green Tomato Chutney
Dry roast 2 tablespoons of raw peanuts in a heavy-bottomed pan until they are well roasted, then set them aside. Alternatively, you can roast the peanuts in an air fryer or use store-bought roasted peanuts.
In the same pan, heat one teaspoon of oil and add the 4-5 green chilies (adjust to taste). Roast them for about 30 seconds or until you notice blisters forming on their skin. If you prefer, you can also slit the chilies beforehand to prevent them from bursting.
Next, add ¼ cup coriander leaves and 1 stalk curry leaves to the pan and sauté for about a minute until the leaves wilt. Once done, transfer the mixture to a plate and set it aside.
To the same pan, add one teaspoon of oil, 2 medium sliced green tomatoes (or tomatillos), and cook until the tomatoes are charred and soft.
In a small blender, take roasted green chilies, coriander and curry leaves mixture, 3 garlic cloves, ½ teaspoon jaggery (optional), roasted peanuts, and salt to taste. Blend until you get a coarse paste without adding water.
Next, add the roasted tomatoes to the blender and blend until you get a coarse or smooth chutney texture, depending on your preference. Avoid adding any water during blending to maintain the chutney's thickness and flavor.
Indian Style Raw Green Tomato chutney is ready, and serve with dosa, idli, or, even chapati.
Tempering (optional): If you prefer, you can enhance the flavor of the chutney by adding a tempering. Heat some oil in a small tempering (tadka) pan, add mustard seeds, curry leaves, and a pinch of asafoetida. Allow them to splutter and then pour this tempering over the chutney. Mix well before serving.
Serving Suggestions
- Serve the green tomato chutney as a side dish with bhakris, chapati, parathas, idli, dosas, or paneer uttapam.
- Mix this spicy and tangy chutney with piping hot steamed rice, topped with homemade ghee, and enjoy.
Storage Suggestions
Fridge: 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 for up to 1 month.
Expert Tips
- Nutty-Flavor: Do not skip adding peanuts. They give body to the chutney and enhance the taste. Don't add more, as it could overpower the chutney with a peanut flavor. To make it nut-free, consider using roasted sesame seeds, chana dal, or urad dal as substitutes.
- Tangy: In this recipe, I have not added tamarind because the green tomatoes I used were already tart enough. However, if your tomatoes are not tangy, feel free to add a small piece of tamarind.
- Garlic: If you don't like garlic, or looking for a no-garlic recipe, you can skip it altogether. Replace it with ¼ teaspoon of hing (asafoetida).
Frequently Asked Questions
Yes, You can substitute green chilies with red chilies. However, the color and taste may differ slightly. If you prefer the vibrant green color of the chutney, it's best to stick with green chilies.
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! Just replace green tomatoes with Tomatillos. The chutney will taste great. However, texture and taste may differ slightly.
More Indian Chutney Recipes You'll Love
Green Tomato Chutney Recipe
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
- Dry roast the raw peanuts in a heavy-bottomed pan until they are well roasted, then set them aside. Alternatively, you can roast the peanuts in an 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 about 30 seconds or until you notice blisters forming on their skin. If you prefer, you can also slit the chilies beforehand to prevent them from bursting.
- Next, add the coriander leaves and curry leaves to the pan and sauté for about a minute until the leaves wilt. Once done, transfer the mixture to a plate and set it aside.
- To the same pan, add one teaspoon of oil, sliced raw green tomatoes and cook until the tomatoes are charred and soft.
- In a small blender, take roasted green chilies, coriander and curry leaves mixture, garlic cloves, jaggery, roasted peanuts, and salt. Blend until you get a coarse paste without adding water.
- Next, add the roasted tomatoes to the blender and blend until you get a coarse or smooth chutney texture, depending on your preference. Avoid adding any water during blending to maintain the chutney's thickness and flavor.
- Indian Style Raw Green Tomato chutney is ready, and serve with dosa, idli, or, even chapati.
- Tempering (optional): If you prefer, you can enhance the flavor of the chutney by adding a tempering. Heat some oil in a small tempering (tadka) pan, add mustard seeds, curry leaves, and a pinch of asafoetida. Allow them to splutter and then pour this tempering over the chutney. Mix well before serving.
Notes
- Nutty-Flavor: Do not skip adding peanuts. They give body to the chutney and enhance the taste. Don't add more, as it could overpower the chutney with a peanut flavor. To make it nut-free, consider using roasted sesame seeds, chana dal, or urad dal as substitutes.
- Tangy: In this recipe, I have not added tamarind because the green tomatoes I used were already tart enough. However, if your tomatoes are not tangy, feel free to add a small piece of tamarind.
- Garlic: If you don't like garlic, or looking for a no-garlic recipe, you can skip it altogether. Replace it with ¼ teaspoon of hing (asafoetida).
- Spicy: Increase or decrease the green chilies according to your spice level.
Nutrition
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Anjali
Made this today, it was deelicious! Thank you. Made exactly as given, only reduced the chilli to one as we have a low spice tolerance. Abso yum, will be making often.
Bhavana Patil
Hi Anjali, Thank you for sharing, i am so glad you liked it.
Monika Samuels
Hello bhavana
How are you?
I am wondering if you can freeze this recipe?
Thank you
Monika
Bhavana Patil
Hi Monika, Personally i havnt tried freezing this chutney. but I assume we can do it. Let me know if you try freezing it?