Green Tomato Chutney Recipe – Authentic South Indian Tomato & Moong Dal Delight

Last Updated on 2 months by Neha Deshmukh

Green Tomato Chutney Recipe – Authentic South Indian Tomato & Moong Dal Delight

Hey everyone! If you’re anything like me, you’re always looking for that one chutney that just elevates everything it touches. Well, let me introduce you to my Green Tomato Chutney. It’s a South Indian staple, bursting with tangy, spicy, and subtly sweet flavors. I first made this when I was trying to use up a bunch of green tomatoes from my garden, and honestly, it’s been a family favorite ever since! It’s surprisingly easy to make, and the result is seriously addictive with idli, dosa, or even rice.

Why You’ll Love This Recipe

This Green Tomato Chutney isn’t just another condiment; it’s a little slice of South Indian comfort. It’s got a wonderful balance of flavors – the tartness of the green tomatoes is beautifully balanced by the sweetness of the moong dal and the tang of tamarind. Plus, the simple tempering adds a lovely aromatic touch. It’s quick to whip up, perfect for a weeknight meal, and guaranteed to impress your family and friends.

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 5 green tomatoes (about 250g)
• 1 big onion (about 150g)
• 3 green chilies (adjust to your spice preference!)
• 1 tbsp yellow moong dal (about 15g)
• 1 berry-sized tamarind (about 5g)
• 1/8 tsp turmeric powder (about 0.5g)
• 1 tbsp idli batter (about 15ml)
• 2 tbsp cooking oil or sesame oil (30ml)
• 1/2 tsp mustard seeds (about 2.5g)
• 1 tsp urad dal (about 5g)
• Few curry leaves (about 10-12 leaves)
• Salt to taste
• 2-2.5 cups water (480-600ml)

Ingredient Notes

Let’s talk ingredients! Using green tomatoes is key here – they have a unique tartness that really makes this chutney special. Don’t worry if they’re a little firm; they’ll soften up beautifully during cooking.

Moong dal adds a lovely creaminess and helps balance the tartness. It’s a classic ingredient in South Indian chutneys.

Tamarind is another essential. It provides a wonderful tanginess that complements the tomatoes. You can use tamarind paste if you don’t have the berry, just use about 1 tablespoon.

Now, about the oil! Traditionally, sesame oil is used in South India, especially in Tamil Nadu, for its distinct nutty flavor. But feel free to use cooking oil if that’s what you have on hand – it’ll still taste amazing. My grandma always used groundnut oil, and it was divine too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the green tomatoes into small pieces. Finely chop the onion and slit the green chilies. Having everything prepped makes the cooking process so much smoother.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and curry leaves. Let them sizzle for a few seconds – this is where the magic happens!
3. Now, add the chopped onions and green chilies. Sauté them until the onions turn translucent and slightly golden.
4. Add the chopped tomatoes and cook until they become mushy. This usually takes about 5-7 minutes.
5. Next, add the turmeric powder, tamarind, moong dal, and water. Give everything a good stir, then close the pressure cooker lid. Cook on low flame for 2 whistles.
6. Once the pressure has released naturally, open the lid. Add the idli batter and simmer for about 2 minutes. This helps bind the chutney together. If the chutney is too thick, add a little more water to adjust the consistency.
7. Finally, garnish with fresh coriander leaves and serve hot! A drizzle of sesame oil on top is the perfect finishing touch.

Expert Tips

• Don’t skip the tempering! It’s what gives the chutney its signature aroma and flavor.
• Adjust the amount of green chilies to your liking. If you prefer a milder chutney, use fewer chilies or remove the seeds.
• For a smoother chutney, you can blend it with an immersion blender after cooking.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like things really spicy, add a pinch of red chili powder along with the green chilies.
• Festival Adaptations: During South Indian festivals like Ganesh Chaturthi or Pongal, this chutney is often made in larger batches and served as part of the festive spread. My aunt always adds a tiny bit of grated coconut for these occasions – it’s delicious!

Serving Suggestions

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

• With hot, fluffy idlis – a classic pairing!
• Alongside crispy dosas.
• As a side dish with rice and sambar.
• Spread on sandwiches or wraps for a tangy kick.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – just portion it out into freezer-safe containers.

FAQs

1. What is the best way to handle the tartness of green tomatoes in this chutney?

The moong dal and tamarind really help balance the tartness. Cooking the tomatoes until they’re very mushy also reduces the acidity.

2. Can I use a different type of dal instead of moong dal?

While moong dal is traditional, you can experiment with toor dal or chana dal. Keep in mind that the flavor and texture will be slightly different.

3. How can I adjust the consistency of the chutney?

If the chutney is too thick, add a little water. If it’s too thin, simmer it for a few more minutes to allow some of the liquid to evaporate.

4. What is the significance of using sesame oil in this recipe?

Sesame oil adds a unique nutty flavor that’s characteristic of South Indian cuisine. It’s also believed to have health benefits!

5. Can this chutney be made ahead of time and frozen?

Absolutely! It freezes beautifully. Just make sure to cool it completely before transferring it to freezer-safe containers.