Green Tomato Chutney

Today’s recipe comes from the southern state of Andhra Pradesh in India. This state is known for its hot and spicy chutneys, pickles and curries paired with hot steamed rice. Since rice grows in abundance in this state, it is a staple and is paired with almost all the dishes. Recently, I shared the recipe for Zucchini Chutney, which was inspired by Dosakai Chutney- a popular chutney from Andhra Pradesh that pairs well with hot steamed rice and ghee.

I also shared the recipe for Bottle Gourd Peel Chutney, and Ridge Gourd Peel chutney, made using the peel of fresh young bottle gourds and peels of young fresh ridge gourds, respectively. These hot and tangy chutneys go perfectly with steamed rice and ghee.

Today’s recipe is Green Tomato Chutney. This chutney is made using fresh green tomatoes. Since the tomatoes are raw and green, they have some tanginess in them, which makes them a perfect ingredient for chutney.

If you are looking for chutney recipes to pair with South Indian breakfasts such as Idli, dosa, vada, etc., check out my article about 12 Chutney recipes that you can pair with South Indian Breakfasts.

Let us start with the recipe:

Equipment Needed:

Big Pan: https://amzn.to/40hC2UN
Mixer Grinder: https://amzn.to/3PSsEC2
Small Pan for tempering: https://amzn.to/3QGKd9S
Cutting Board: https://amzn.to/3n9IXjM
Knife Set: https://amzn.to/3FDcojG

Ingredients needed to make Green Tomato Chutney:

6 Medium-Sized Green Tomatoes
2 tbsp Sesame Oil
1 tsp Urad Dal
1 tsp Cumin Seeds
½ tsp Fenugreek Seeds
2 Big Cloves of Garlic
3-4 Green Chillies
Salt, to taste
½ tsp Turmeric Powder
1 tsp Tamarind Pulp
2 tbsp Roasted Sesame Seeds Powder
½ tsp Jaggery Powder

Ingredients for Tempering:

1 tbsp Sesame oil
⅓ tsp Asafoetida
1 tsp Urad Dal
1 tsp Cumin/Mustard Seeds
8-10 Curry Leaves
Dry Red chillies (optional)

About Ingredient Sourcing in Germany:

While you can get some of the ingredients needed for this recipe from a German Supermarket, you can find all the ingredients from any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

I was lucky to find green tomatoes in a Turkish shop near my place. I have sometimes seen them in Indian shops, too.

I have used roasted sesame seeds powder, which I made at home by roasting sesame seeds on low to medium heat and then grinding them. You can either make the powder at home or buy roasted sesame seeds and grind them in the mixer grinder before adding other ingredients.

Also, I have used jaggery powder in my recipe. If you don’t have jaggery powder and have cubes instead, put a piece ( equivalent to the quantity mentioned in the recipe) while cooking the tomatoes. The jaggery will melt with the tomatoes, and it will become easy for you to grind it.

Method to make Green Tomato Chutney:

Wash and chop the green tomatoes and keep them aside.
Heat oil in a pan. Add cumin seeds, urad dal, fenugreek seeds, green chillies and garlic. Fry them on medium heat till the lentils and garlic change colour.
Add the chopped tomatoes.
Add salt, turmeric powder and tamarind pulp. Fry on high heat till you get a little bit of charring on the tomatoes.
Lower the heat. Cover and cook till the tomatoes become tender. Once cooked, remove from heat and let it cool. In a mixer grinder, add sesame seeds powder, jaggery powder and the cooled mixture. Grind to a fine paste.
Transfer this to a serving bowl.
In a small pan, prepare the tempering for the chutney by heating oil.
On medium heat, fry curry leaves, dry red chillies, urad dal, cumin/mustard seeds and asafoetida.
Put this on the prepared chutney. Serve the chutney with hot steamed rice and ghee.

Here is the recipe in printable format: