Green Tomato Chutney Recipe

green tomato chutney served in a wooden bowl with cilantro and raw tomato on the side

4.82 from 22 votes

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.

Course Side Dish

Cuisine Indian, North Karnataka

Keyword green tomato chutney recipe, north karnataka style, raw tomato chutney, south indian

Diet Gluten-Free, Keto, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 80kcal

Author Bhavana Patil

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition