Green Tomato Chutney Recipe – Quick Instant Pot Indian Relish

Last Updated on 2 months by Neha Deshmukh

Green Tomato Chutney Recipe – Quick Instant Pot Indian Relish

Hey everyone! If you’ve ever found yourself with a bunch of green tomatoes at the end of the season, or just love a tangy, slightly sweet chutney, you have to try this recipe. I first stumbled upon making green tomato chutney when my neighbor gifted me a huge basket of them – and honestly, it’s become a bit of a yearly tradition now! This Instant Pot version makes it super quick and easy, and the flavor is just incredible.

Why You’ll Love This Recipe

This Green Tomato Chutney is a little slice of Indian comfort food. It’s wonderfully versatile – perfect with rice, roti, or even as a spread for sandwiches. The Instant Pot makes it a breeze to whip up, cutting down on cooking time without sacrificing any of the authentic flavors. Plus, it’s a fantastic way to use up those slightly tart green tomatoes!

Ingredients

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

• 1 tablespoon oil
• ½ – 1 teaspoon mustard seeds
• ½ teaspoon asafetida (hing)
• 1 teaspoon ground turmeric
• 1-2 jalapeños, finely chopped (adjust to your spice preference!)
• 4 green tomatoes, chopped
• 1 teaspoon kosher salt
• 1 tablespoon brown sugar or jaggery

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Mustard Seeds: Regional Variations & Quality

Mustard seeds come in black, brown, and yellow varieties. For this chutney, I prefer using black mustard seeds – they have a really lovely pungent flavor. Make sure they’re fresh, as older seeds won’t pop as nicely!

Asafetida (Hing): Benefits and Usage

Asafetida, or hing, is a staple in Indian cooking. It has a unique, pungent aroma (some say it smells a bit like garlic and onions!), but it adds a wonderful depth of flavor to the chutney. It’s also known for its digestive properties. A little goes a long way!

Green Tomatoes: Selecting & Ripeness

You want tomatoes that are firm and completely green. They shouldn’t have any blush of red or pink. The firmer they are, the better they’ll hold their shape during cooking.

Jaggery vs. Brown Sugar: Flavor Profiles

Jaggery is an unrefined sugar made from sugarcane juice, and it has a lovely molasses-like flavor. Brown sugar works perfectly well as a substitute, but jaggery adds a more complex sweetness. I personally love using jaggery when I can find it!

Turmeric: Health Benefits & Varieties

Turmeric not only adds a beautiful color but is also packed with health benefits. I use regular ground turmeric for this recipe, but you can also use fresh turmeric root if you have it – just grate about a teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn your Instant Pot to sauté mode (high). Heat the oil, then add the mustard seeds. You’ll know they’re ready when they start to crackle and pop – this usually takes 2-3 minutes.
2. Add the asafetida, turmeric, and chopped jalapeños. Stir well for about 30 seconds until fragrant.
3. Now, toss in the chopped green tomatoes and salt. Give everything a good mix to coat the tomatoes with the spices.
4. Sprinkle in the brown sugar or jaggery. Close the Instant Pot lid and make sure the valve is set to sealing.
5. Pressure cook on low for 5 minutes. Once the cooking time is up, do a quick release of the pressure.
6. Open the pot and switch it back to sauté mode. Using a potato masher, gently mash the tomatoes. Cook for another 2 minutes, stirring occasionally, until the chutney reaches your desired consistency.
7. Garnish with fresh cilantro and serve warm. Or, let it cool completely and store it in the refrigerator.

Expert Tips

• Don’t skip the sautéing step! It really helps to bloom the spices and build the flavor base.
• If you like a smoother chutney, you can blend it with an immersion blender after mashing.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sugar source if you’re being super strict.
• Spice Level Adjustment: If you’re sensitive to heat, start with just one jalapeño and remove the seeds. For extra spice, leave the seeds in or add a pinch of cayenne pepper. My friend, Priya, loves adding a tiny bit of chili powder for an extra kick!
• Festival Adaptations (Diwali, Navratri): This chutney is a wonderful addition to any festive spread. It pairs beautifully with farsan (savory snacks) during Diwali or can be served alongside thali meals during Navratri.
• Gluten-Free Considerations: This recipe is naturally gluten-free.

Serving Suggestions

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

• With a simple bowl of rice and dal (lentils).
• Spread on toast or sandwiches.
• As a side dish with roti or paratha (Indian flatbreads).
• Served alongside grilled meats or vegetables.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage – just thaw it completely before using.

FAQs

What is the best way to store leftover Green Tomato Chutney?

Store it in an airtight container in the fridge for up to a week, or freeze for longer storage.

Can I use red tomatoes if I don’t have green tomatoes?

You can, but the flavor will be quite different. Red tomatoes are sweeter and softer, so the chutney won’t have the same tangy bite.

What is asafetida and can I substitute it?

Asafetida is a pungent spice used in Indian cooking. If you can’t find it, you can try substituting with a pinch of garlic powder or onion powder, but it won’t be quite the same.

How can I adjust the sweetness of this chutney?

Adjust the amount of brown sugar or jaggery to your liking. Start with 1 tablespoon and add more if needed.

Can this chutney be made on the stovetop instead of in an Instant Pot?

Absolutely! Sauté the spices in a pot, then add the tomatoes and cook covered over medium-low heat for about 20-25 minutes, or until the tomatoes are softened and the chutney has thickened.