Green Tomato Chutney Recipe – Authentic South Indian Sesame & Tamarind Dip

Last Updated on 2 months by Neha Deshmukh

Green Tomato Chutney Recipe – Authentic South Indian Sesame & Tamarind Dip

Introduction

There’s just something so satisfying about a vibrant, flavorful chutney, isn’t there? Especially one that uses ingredients you might not immediately think of! This Green Tomato Chutney is a family favorite – a little tangy, a little spicy, and utterly addictive. I first stumbled upon this recipe while visiting my aunt in Tamil Nadu, and I’ve been hooked ever since. It’s a fantastic way to use up those slightly tart, unripe green tomatoes and it’s a wonderful accompaniment to so many South Indian staples. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chutney. The combination of green tomatoes, toasted sesame seeds, and tangy tamarind creates a unique flavor profile that’s both refreshing and complex. It’s surprisingly easy to make, comes together in under 30 minutes, and is a fantastic way to add a burst of flavor to your meals. Plus, it’s naturally gluten-free and easily adaptable to vegan diets!

Ingredients

Here’s what you’ll need to make this delicious Green Tomato Chutney:

• 2 big unripe green tomatoes, roughly chopped (about 300g)
• 6 green chilies, adjust to your spice preference
• 0.5 teaspoon tamarind
• 1 tablespoon white sesame seeds
• 0.25 teaspoon fenugreek seeds
• 1 sprig curry leaves
• 0.25 teaspoon jaggery (optional, but adds a lovely sweetness)
• 2 teaspoon oil (plus extra for tempering)
• Salt to taste
• 0.5 teaspoon mustard seeds
• 0.125 teaspoon asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! Using green tomatoes is key here – they provide a lovely tartness that balances the other flavors. Don’t use ripe, red tomatoes; they won’t give you the same result.

Sesame seeds are a cornerstone of South Indian cuisine, adding a nutty richness. I prefer white sesame seeds for this chutney, but you can experiment with black sesame seeds too (see FAQs!).

Tamarind provides that signature tangy flavor. You can use tamarind paste or a small piece of tamarind block soaked in warm water.

And finally, asafoetida (hing) – a little goes a long way! It adds a unique savory depth. It’s a bit of an acquired taste, but trust me, it really elevates the chutney.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, roughly chop your green tomatoes. Don’t worry about being too precise here.
2. Dry roast the white sesame seeds in a pan over medium heat until they turn golden brown and fragrant. This usually takes about 2-3 minutes. Be careful not to burn them! Set aside to cool.
3. Heat 2 teaspoons of oil in the same pan. Add the fenugreek seeds and sauté for a few seconds until they become fragrant.
4. Add the green chilies, chopped green tomatoes, and curry leaves to the pan. Sauté for about 5-7 minutes, until the tomatoes start to soften.
5. Mix in the tamarind and cook, covered, for another 3 minutes on medium heat. This helps the tomatoes soften further and the flavors meld.
6. Let the mixture cool completely. This is important for the next step!
7. Once cooled, transfer the mixture to a blender or food processor. Add the roasted sesame seeds, salt, and jaggery (if using).
8. Blend everything together, adding minimal water only if needed to achieve a smooth paste. You want a thick chutney, not a watery sauce.
9. Now for the tempering! Heat another 2 teaspoons of oil in a small pan. Add the mustard seeds and wait for them to splutter.
10. Add the asafoetida (hing) to the hot oil and quickly mix it into the chutney. The spluttering mustard seeds and fragrant hing are a sign of a good chutney!

Expert Tips

• Don’t skip the cooling step before blending. Warm ingredients can make the chutney too runny.
• Taste and adjust the salt and spice levels to your liking.
• For a smoother chutney, you can strain it through a sieve after blending.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Spice Level Adjustment: Adjust the number of green chilies to control the heat. Remove the seeds for a milder chutney. My friend, Priya, loves adding a pinch of red chili powder for an extra kick!
• Festival Adaptations: This chutney is a wonderful addition to Makar Sankranti or Pongal feasts. It pairs beautifully with the traditional dishes served during these festivals.
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

This Green Tomato Chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot, crispy idli and dosa. It’s a classic pairing!
• As a side dish with rice and sambar.
• Spread on sandwiches or wraps for a flavorful twist.
• Even as a dip for vegetable sticks!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify slightly over time. You can also freeze it in small portions for longer storage.

FAQs

• What is the best way to use green tomatoes in this chutney? Using firm, unripe green tomatoes is crucial. They provide the necessary tartness and texture.
• Can I make this chutney ahead of time? Yes, you can! The flavors actually develop and deepen over time.
• What is asafoetida (hing) and why is it used? Asafoetida is a resin with a pungent aroma. It adds a unique savory flavor and aids digestion.
• Can I use black sesame seeds instead of white? Absolutely! Black sesame seeds will give the chutney a slightly nuttier flavor and a darker color.
• What is the role of tamarind in this chutney, and can I substitute it? Tamarind provides the signature tanginess. If you don’t have tamarind, you can try substituting with a tablespoon of lemon or lime juice, but the flavor won’t be quite the same.
• What is the best way to store leftover chutney to maintain freshness? Store in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface of the chutney to prevent oxidation.