Green Tomato Chutney Recipe – Spicy Indian Tomato Relish

Last Updated on 4 months by Neha Deshmukh

Green Tomato Chutney Recipe – Spicy Indian Tomato Relish

Introduction

Oh, this chutney! It’s one of those recipes that just feels like home. I first stumbled upon a version of this when visiting my aunt in Kerala, and I’ve been tweaking it ever since. It’s a little tangy, a little spicy, and utterly addictive. Green tomato chutney, or pacha tomato chutney as it’s sometimes called, is a fantastic way to use up those still-green tomatoes at the end of the season. Trust me, you’ll want to keep a batch of this in your fridge!

Why You’ll Love This Recipe

This green tomato chutney is more than just a condiment; it’s a flavor bomb! It’s incredibly versatile – perfect with rice, dosas, idlis, or even spread on a sandwich. It’s relatively quick to make, and the aroma while it’s cooking is just divine. Plus, it’s a wonderful way to add a little spice and zing to your meals.

Ingredients

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

• 2 cups green tomatoes (sliced, unripe) – about 300g
• 2-3 green chilies
• 2 dried red chilies
• 2 large (or 6 small) garlic cloves
• 1 tablespoon cumin seeds
• ½ teaspoon salt (or to taste)
• ½ teaspoon turmeric powder
• 1 tablespoon chana dal (split chickpeas) – about 20g
• ½ tablespoon urad dal (split black lentils) – about 10g
• 1 tablespoon oil
• 2 sprigs curry leaves
• ½ cup coriander leaves (cilantro), chopped
• 1-2 teaspoons tamarind (optional)
• 1 tablespoon ghee or oil (for tempering)
• Pinch of mustard seeds
• Pinch of urad dal (optional, for tempering)
• ½ teaspoon chana dal (optional, for tempering)
• 1 crushed garlic clove (for tempering)
• Pinch of hing (asafoetida, optional, for tempering)
• 1 dried red chili (broken, for tempering)
• 1 sprig curry leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! Using green tomatoes is key – they have a lovely tartness that really shines through. If you can’t find them, I’ve included some substitution ideas down below.

• Dals: Chana dal and urad dal add a lovely nutty flavor and texture. Don’t skip them if you can help it!
• Spice Level: Feel free to adjust the number of green chilies and dried red chilies to your liking. I like a good kick, but you can tone it down if you prefer.
• Regional Variations: In some parts of South India, people add a small piece of ginger along with the garlic. It’s a delicious addition if you’re feeling adventurous!
• Tamarind: Tamarind adds a wonderful tanginess. If you don’t have it, a squeeze of lemon or lime juice works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and thinly slice your green tomatoes. Then, get all your spices and herbs prepped – chopped chilies, minced garlic, and roughly chopped coriander leaves. It makes the whole process so much smoother.
2. Heat the oil in a pan over medium heat. Add the chana dal, urad dal, cumin seeds, and dried red chilies. Roast them until the dals turn golden brown and fragrant – this usually takes about 2-3 minutes. Be careful not to burn them!
3. Now, add the curry leaves, garlic cloves, and green chilies. Sauté for another minute or so, until the garlic is fragrant and the chilies start to blister.
4. Add the sliced green tomatoes, salt, and turmeric powder. Give everything a good mix. Cover the pan and cook until the tomatoes are soft and mushy – this will take about 5-7 minutes. If the mixture starts to stick, add a splash of water.
5. If you’re using tamarind, mix in the pulp now. Taste and adjust the tanginess as needed. Let the mixture cool down slightly.
6. Transfer the mixture to a blender or food processor. Pulse it a few times until you get a coarse texture. We don’t want it completely smooth – a little bit of texture is nice! Don’t add any water while blending.
7. (Optional) Let’s do the tempering! Heat the ghee or oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal (if using), crushed garlic, broken red chili, and curry leaves. Fry for a few seconds until fragrant. Pour this tempering over the chutney.

Expert Tips

• Don’t overcrowd the pan when roasting the dals and spices. Work in batches if necessary.
• Taste as you go! Adjust the salt, chili, and tamarind to your preference.
• Cooling the chutney slightly before blending helps prevent splattering.

Variations

• My Mom’s Version: My mom always adds a small piece of ginger to this chutney. It adds a lovely warmth.
• For My Friends Who Love It Extra Spicy: Add a pinch of cayenne pepper or a few more green chilies.
• Sweet & Spicy: A tiny bit of jaggery (Indian unrefined sugar) can balance the flavors beautifully.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee in the tempering with any neutral-flavored oil.

Spice Level Adjustment

Want to dial up or down the heat? It’s easy!

• Less Spicy: Remove the seeds from the green chilies before chopping, or use fewer chilies altogether.
• More Spicy: Add a pinch of cayenne pepper or use hotter green chilies.

Festival Adaptations (e.g., Onam Sadya)

This chutney is a wonderful addition to a traditional Onam Sadya (Kerala feast). It provides a lovely contrast to the richer dishes.

Gluten-Free Information

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 hot steamed rice and a dollop of ghee.
• As a side with dosas, idlis, or vadas.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

Store the chutney in an airtight container in the refrigerator for up to 3 days. The flavor actually develops even more over time!

FAQs

What is the best way to handle the spiciness of this chutney?

Start with fewer chilies and taste as you go. You can always add more, but you can’t easily take it away! Serving it with yogurt or rice can also help cool down the heat.

Can I make this chutney ahead of time?

Yes, absolutely! It actually tastes better after a day or two. Just store it in an airtight container in the refrigerator.

What is the role of tamarind in this recipe, and can I omit it?

Tamarind adds a lovely tanginess that balances the spice. You can omit it if you don’t have it, but the chutney will be less complex. A squeeze of lemon or lime juice is a good substitute.

What are some good substitutes for green tomatoes if they are unavailable?

While green tomatoes are ideal, you can use a combination of regular ripe tomatoes and a squeeze of lemon juice to mimic the tartness.

How can I adjust the consistency of the chutney?

If the chutney is too thick, add a tiny bit of water while blending. If it’s too thin, you can cook it for a few more minutes to reduce the moisture.