Green Tomato Chutney
Green Tomato Chutney is a tangy and spicy north Karnataka style chutney made from raw tomatoes in less than 15 minutes.
Servings 4
Calories 80kcal
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.
Nutrition
Calories: 80kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 46.2mg | Calcium: 22mg | Iron: 0.5mg