Green Tomato Chutney Recipe – Authentic Indian Relish with Red Chillies

Last Updated on 2 months by Neha Deshmukh

Green Tomato Chutney Recipe – Authentic Indian Relish With Red Chillies

Hey everyone! If you’re anything like me, you’re always looking for ways to use up those slightly-too-green tomatoes lingering in the garden (or the fridge!). This Green Tomato Chutney is exactly what you need. It’s a vibrant, tangy, and spicy relish that’s a staple in many South Indian homes – and once you try it, it’ll be in yours too! I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s become a family favorite.

Why You’ll Love This Recipe

This chutney isn’t just about using up green tomatoes; it’s about a burst of flavour! It’s the perfect accompaniment to rice, dosas, idlis, or even as a spread for sandwiches. The combination of tangy tomatoes, fiery red chillies, and the unique flavour of hing (asafoetida) is simply irresistible. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 5 Green Tomatoes
• 3 tbsp Chana Dal (Split Bengal Gram)
• 2 tbsp Urad Dal (Split Black Gram)
• 12 Whole Red Chillies
• 3 tbsp Sesame Oil
• 1 Tamarind Ball (marble size)
• 1 tbsp Jaggery
• 1/4 tsp Hing (Asafoetida)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Green Tomatoes: Selecting the Right Ones
You want tomatoes that are firm and completely green, not starting to blush pink or red. They should feel heavy for their size. About 200-250g of green tomatoes is perfect.

Chana Dal & Urad Dal: The Lentil Base
These lentils add a lovely texture and nutty flavour. Make sure they’re fresh for the best taste. 30g Chana Dal and 20g Urad Dal will do the trick.

Red Chillies: Heat Level & Varieties
I use Byadagi chillies for colour and moderate heat, but you can adjust the type and quantity to your liking. If you prefer a milder chutney, remove the seeds from the chillies.

Sesame Oil: Regional Preferences & Alternatives
Sesame oil gives this chutney a distinct flavour. It’s traditional, but you can use vegetable oil if you don’t have it on hand.

Tamarind: Balancing Tartness
A small marble-sized ball of tamarind is enough to provide a lovely tang. If using tamarind paste, start with 1 tsp and adjust to taste.

Jaggery: Sweetness & Texture
Jaggery adds a subtle sweetness and helps balance the spice. You can substitute with brown sugar if needed.

Hing (Asafoetida): The Flavor Enhancer
Don’t skip the hing! It adds a unique umami flavour that really elevates the chutney. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the sesame oil in a kadhai or thick-bottomed pan over medium heat.
2. Add the chana dal, urad dal, and whole red chillies. Sauté until the lentils turn golden brown and fragrant – this usually takes about 5-7 minutes. Keep stirring so they don’t burn!
3. Now, add the chopped green tomatoes to the pan. Reduce the heat to low, cover, and cook until the tomatoes soften and turn mushy. This will take another 8-10 minutes.
4. Switch off the flame and let the mixture cool down slightly. It’s important to let it cool a bit before grinding.
5. Transfer the cooled mixture to a grinder. Add the tamarind, jaggery, hing, and salt.
6. Grind everything to a thick, smooth consistency without adding any water. You might need to scrape down the sides of the grinder a few times.
7. Finally, store the chutney in an airtight glass container and refrigerate. It tastes even better the next day!

Expert Tips

• Don’t be afraid to adjust the amount of red chillies to suit your spice preference.
• Grinding without water is key to getting a thick chutney. Be patient and scrape down the sides as needed.
• A good quality kadhai helps distribute heat evenly, but any heavy-bottomed pan will work.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation
This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.

Spice Level Adjustment
For a milder chutney, use fewer red chillies or remove the seeds. For extra heat, add a few more chillies or a pinch of cayenne pepper.

Festival Adaptations (e.g., Onam Sadya)
In Kerala, this chutney (often called pacha tomato chutney) is a must-have during Onam Sadya. Some families add a touch of coconut oil for extra richness.

Regional Variations (e.g., Maharashtrian Style)
My friend from Maharashtra adds a small piece of ginger and a sprig of coriander while grinding for a slightly different flavour profile.

Serving Suggestions

This chutney is incredibly versatile!

• Serve it with hot rice and a dollop of ghee.
• Pair it with dosas, idlis, or vadas for a flavourful breakfast.
• Use it as a spread for sandwiches or wraps.
• Enjoy it as a dip with vegetable sticks.

Storage Instructions

Store the Green Tomato Chutney in an airtight glass container in the refrigerator. It will stay fresh for up to a week.

FAQs

How long does this Green Tomato Chutney last in the refrigerator?
It’s best enjoyed within a week, but it can sometimes last a little longer. Just check for any signs of spoilage before using.

Can I use dried red chillies instead of fresh ones?
Yes, you can! Use about 6-8 dried red chillies, soaked in warm water for 30 minutes before grinding.

What if I don’t have a kadhai? Can I use a different pan?
Absolutely! Any heavy-bottomed pan will work just fine.

Can I adjust the sweetness level of the chutney?
Definitely. Add more or less jaggery to suit your taste.

Is it possible to make this chutney without tamarind?
You can try substituting with a squeeze of lemon juice, but the flavour won’t be quite the same. Tamarind really adds a unique tang.

What is the best way to control the consistency of the chutney?
Grinding without water is the key. If it’s too thick, you can add a tiny bit of water, but be careful not to add too much.

Enjoy making this chutney – I hope it brings as much joy to your kitchen as it does to mine! Let me know how it turns out in the comments below.