Green Tomato Peanut Chutney Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Green Tomato Peanut Chutney Recipe – Authentic Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful chutney to liven up your meals. And let me tell you, this Green Tomato Peanut Chutney is it. I first stumbled upon a version of this while visiting my aunt in Maharashtra, and I’ve been tweaking it ever since to get it just right. It’s tangy, spicy, and utterly addictive – seriously, you’ll want to put it on everything!

Why You’ll Love This Recipe

This chutney is a fantastic blend of flavors and textures. The tartness of the green tomatoes is beautifully balanced by the nutty peanuts and a fiery kick from the chilies. It’s surprisingly easy to make, and it’s a wonderful way to use up those slightly underripe green tomatoes that you might otherwise discard. Plus, it’s incredibly versatile!

Ingredients

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

• 5 small green tomatoes
• 2 tablespoons oil
• 2 tablespoons peanuts
• 7 red chilies (adjust to your spice preference!)
• 2 green chilies
• 1 small piece of tamarind (about 1 inch)
• ?? tablespoons sesame seeds (white or black)
• Handful of coriander leaves
• 1 teaspoon cumin seeds
• 4 garlic cloves
• Salt to taste
• 1 teaspoon mustard seeds
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this chutney:

• Green Tomatoes: Don’t worry about perfectly ripe tomatoes here. You want them to be firm and slightly tart. They’re the star of the show, giving this chutney its unique zing.
• Chili Power: The number of chilies is totally up to you! I like a good kick, but feel free to reduce the amount if you prefer a milder chutney. Kashmiri chilies are great for color and mild heat, while spicier varieties like Byadagi chilies will bring the fire.
• Sesame Seeds: I love using a mix of white and black sesame seeds for a beautiful visual contrast and a slightly different flavor profile. Either one works beautifully though!
• Tamarind: Tamarind adds a lovely tanginess. If you’re using a block of tamarind, soak it in warm water for about 10 minutes, then squeeze out the pulp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of oil in a pan over medium heat. Add the peanuts, sesame seeds, red chilies, green chilies, and garlic. Sauté for 2-3 minutes, until the peanuts are lightly browned and fragrant.
2. Mix in the coriander leaves and cumin seeds. Continue sautéing for another minute or two, until the peanuts are nicely cooked. Season with a little salt.
3. Transfer the sautéed mixture to a blender jar.
4. In the same pan, add the remaining 2 teaspoons of oil. Add the chopped green tomatoes and a sprinkle of salt. Cook until the tomatoes soften, about 5-7 minutes. Add the tamarind and cook for another minute. Let it cool slightly.
5. Grind the peanut mixture into a coarse paste. Add the cooked tomatoes to the blender and blend again until you reach a slightly coarse texture – you don’t want it completely smooth! Transfer the chutney to a bowl.
6. Now for the tadka (tempering)! Heat ½ tablespoon of oil in the pan. Add the mustard seeds and let them splutter. Then, add the chana dal and urad dal and cook until they turn golden brown. Finally, add the curry leaves and sauté for a few seconds until fragrant. Pour this lovely tempering over the chutney.

Expert Tips

• Don’t over-blend the chutney! A little texture is what makes it special.
• Adjust the salt to your liking. Remember, you can always add more, but you can’t take it away!
• The tempering is key! It adds a wonderful aroma and depth of flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove the seeds from the chilies or use fewer chilies. For extra heat, add a pinch of cayenne pepper.
• South Indian vs. Maharashtrian Style: My aunt’s Maharashtrian version uses more peanuts and a generous amount of sesame seeds. A South Indian version might include a touch of jaggery for sweetness.
• Festival Adaptations – Onam Sadya: This chutney is a wonderful addition to the Onam Sadya spread in Kerala, offering a tangy counterpoint to the richer dishes.

Serving Suggestions

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

• With hot rice and a dollop of ghee.
• As a side with idli and dosa.
• Spread on chapati or paratha.
• As a dip for vegetable sticks or samosas.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop even more over time!

FAQs

Let’s answer some common questions:

• What is the best way to balance the tartness of the green tomatoes? The peanuts, sesame seeds, and tamarind all help to balance the tartness. You can also add a tiny pinch of sugar if needed.
• Can I use roasted peanuts for a deeper flavor? Absolutely! Roasted peanuts will give the chutney a more intense, nutty flavor.
• What is the significance of tempering in this chutney? Tempering (or tadka) is a common technique in Indian cooking. It infuses the oil with the flavors of the spices and herbs, creating a fragrant and flavorful finish.
• Can this chutney be made ahead of time? Yes, you can make it a day or two in advance. The flavors will meld together beautifully.
• How long will it last? Properly stored in the refrigerator, it will last for 3-4 days.
• What are some other vegetables I can add to this chutney? You could try adding a small amount of grated carrot or beetroot for extra color and flavor.