Green Tomato Chutney or Raw Tomato Chutney makes for a delicious accompaniment with any Indian meal and is easy and quick to make as well. Made using raw tomatoes, loads of green chillies, and tempering of spices, this chutney is a must-try recipe if you love spicy food. Here is how to make it.
As much as I love to cook with seasonal ingredients, I also like to grow seasonal vegetables in my vegetable patch.
Also, nowadays, I have been taking extra care of my vegetable garden and it looks very happy these days, filled with fresh fruits and vegetables.
A variety of greens, loads of green chillies, tomatoes, brinjal, bottle gourd, and many more vegetables are starting to grow and I almost have a daily supply of fresh vegetables to cook in my kitchen.
But a week back, my eyes fell on these fresh raw tomatoes and I thought why not make a chutney with these beauties?
While growing up, the most common chutney which was made in my house was the Sweet Tomato Chutney, Coriander and Mint Chutney and Garlic Chutney but while my stay in Bangalore, I was exposed to a whole new world of chutneys.
In South India, chutneys are made out of most vegetables and they taste amazingly good.
Pair them with dosas or idli or rice and curd, they are sure to make you crave for more.
This green tomato chutney is one of those chutney recipes and I make sure to make a chutney every time I get hold of raw tomatoes.
So when I saw a surplus growth of tomatoes on the vine in the vegetable garden, this was obviously on the list to make.
You can also try some of the other favourite chutneys from my kitchen – Guava Chutney, Mint Coriander Chutney, Peanut Chutney, Dahi Chutney, Raw Mango Chutney, Red Coconut Chutney, and Dry Garlic Chutney
Buy some fresh green tomatoes from your local market and get this chutney ready to be served with your everyday meals.
What is Green Tomato Chutney?
I learned this tomato chutney or Pachi Tomato Pachadi from my house help in Bangalore who was from North Karnataka and the food of this region is little on the spicier side.
With raw tomatoes being the star ingredient, they are cooked along with green chillies and then blended with garlic, peanuts, salt, and tamarind paste.
Once made into a paste, it is further flavored with a tadka of mustard seeds, chana dal, urad dal, and curry leaves.
You can reduce the amount of green chillies according to your taste and preference.
Also, try and use the local variety of tomato to make this chutney as they are tangier than the hybrid ones.
If not available, increase the amount of tamarind to get that tanginess in the chutney.
You can also add roasted sesame seeds in this chutney for a nice nutty flavour.
This chutney tastes great with just about everything. I like to serve it with dosa, idli, uttapam, paniyaram, etc.
It also pairs well with Dal Roti or Dal Rice meals.
This spicy and tangy chutney can be stored in an airtight container for about 4 to 5 days in the refrigerator.
Can we use Red Chillies instead of Green Chillies?
Yes, you can definitely use red chillies, but the color of the chutney will differ.
To maintain the green color of the chutney, use green chillies only.
Step by Step Recipe
Heat vegetable oil in a pan.
Once the oil is hot, add tomato and green chilli and cook for 8-10 minutes until tomatoes are charred and nicely cooked.
Transfer the tomatoes and chillies in the jar of a blender. Add garlic, peanuts, salt, and tamarind paste and grind to make a smooth chutney.
For the tadka, heat 2 teaspoon oil in a small pan.
Once the oil is hot, add mustard seeds, chana dal, urad dal and curry leaves and let the dal turn brown.
Pour the tadka over the chutney.
Green Tomato Chutney Recipe
- 2 tablespoon Vegetable oil
- 250 g Raw Tomato (Cut into big chunks)
- 50 g Green chilli
- 15-20 cloves Garlic
- 1 cup Skinless Roasted peanuts
- Salt to taste
- 2 teaspoon Tamarind paste
For the tadka
- 2 teaspoon Vegetable oil
- ½ teaspoon Mustard seeds
- 1 teaspoon Chana Dal
- 1 teaspoon Urad Dal
- 10-12 Curry leaves
- Heat vegetable oil in a pan.
- Once the oil is hot, add tomato and green chilli and cook for 8-10 minutes until tomatoes are charred and nicely cooked.
- Transfer the tomatoes and chillies in the jar of a blender.
- Add garlic, peanuts, salt and tamarind paste and grind to make a smooth chutney.
- Add little water if required.
- For the tadka, heat 2 teaspoon oil in a small pan.
- Once the oil is hot, add mustard seeds, chana dal, urad dal and curry leaves and let the dal turn brown.
- Pour the tadka over the chutney.
- Serve with rice and curd.