Indian Green Tomato Chutney is made with raw green tomatoes and with aromatic spices. Tomato chutney recipe bursting with South Indian flavors, pair it up with hot rice or dosas or idlis.
After a few weeks of hiatus, I am posting my first recipe for 2017! Happy New Year to all my readers!
2016 was an incredible year for me as well as my blog and I have to thank you for your support. Like always keep the comments coming!
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Today's recipe is about Green Tomatoes. San Diego has not been very sunny the past few weeks and the tomatoes in my backyard have not ripened as a result.
So I thought this is a good time to try a dish with Green Tomatoes. Since they are loaded with vitamins A and C, I did not feel very bad about plucking them when they are green.
With simple ingredients, this recipe is a wonderful option for a quick meal.
Green Tomato Chutney is also good with Indian bread or as a dip for tortilla chips. Try it today and you will not be disappointed.
How to make this recipe
Wash the tomatoes and dice them. Place a vessel over medium heat and saute the green tomatoes in coconut oil.
When they become soft, add chili powder and turmeric powder. After about a minute, add tamarind paste. Continue to fry for 4-5 minutes.
Remove from heat and allow it to cool. Place a pan over medium heat and roast all the spices mentioned above, without oil (dry roast).
When the spices turn golden brown, remove them off the heat and blend the spices and green tomatoes to a fine consistency. Add salt to taste.
Green tomato chutney is ready to serve! Serve with steamed rice or neer dosa.
I am looking forward to your comments 🙂
Green Tomato Chutney
- 8-10 medium sized green tomatoes
- 2 teaspoon Channa Dal/ Bengal Gram
- 2 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 teaspoon Split Black Gram/ Urad dal
- 2 teaspoon Chili powder
- 1 teaspoon Turmeric powder
- 2 teaspoon Tamarind paste
- Salt to taste
- 2 tablespoon Coconut oil
- Wash the tomatoes and dice them.
- Place a vessel over medium heat and saute the green tomatoes in coconut oil.
- When they become soft, add chili powder and turmeric powder. After about a minute, add tamarind paste.
- Continue to fry for 4-5 minutes.
- Remove from heat and allow it to cool.
- Place a pan over medium heat and roast all the spices mentioned above, without oil (dry roast).
- When the spices turn golden brown, remove them off the heat and blend the spices and green tomatoes to a fine consistency.
- Add salt to taste.
Check above for step-by-step pictures (most of my recipes include pictures)
YOUR OWN NOTES
Nutritional information is an estimation only.
Try my other Chutney Recipe 🙂
I've never tried to make chutney before. Definitely want to try your delicious recipe!
Thank you Jessica 🙂
The Vegan 8
This looks sooo delicious and full of flavor! These are some of my favorite spices to use as well!
Howie Fox @ HurryTheFoodUp
So this is how you make a chutney! I'm well impressed, Uma! I read from various sources that we consume a bit too much oil in dressings. Chutneys be a great less "oily" alternative!