Green Tomato Chutney
Recipe Type: Sauce, Side, Condiment
Cuisine: Indian-Inspired
A tart sauce with spicy chilis is a great way to use up an abundance of tomatoes. Plus, it goes great on sandwiches, with grilled meats, or with dosas.
  • Green Tomatoes: 4, medium sized, sliced
  • Onion: - 2, small, sliced
  • Roasted Peanuts: ⅓ cup
The following are completely and are flexible as per your taste
  • Fresh Pudina (Mint) leaves: - 2-3 sprigs (optional)
  • Hara Dhaniya (Fresh Coriander leaves): - ⅓ cup
  • Curry leaves: - a sprig
  • Green Chilly: - 1
  • Dried Red Chilly: - 1 (optional)
  • Rai (Mustard seeds): - ½ teaspoon
  • Jeera (Cumin seeds): - ½ teaspoon
  • Urad dal (Husked black gram): - ¾ teaspoon
  • Chana dal (Bengal gram): - ½ teaspoon
  • Methi (Fenugreek) seeds: - a pinch
  • Imli (Tamarind) piece: - ¼ teaspoon (only as required, for tartness)
  • Haldi (Turmeric powder): - ⅛ teaspoon
  • Hing (Asafoetida): - a pinch (optional)
  • Garlic: - 1 clove (optional, I did not use)
  • Salt: - to taste
  • Oil: - 1 teaspoon
  1. Heat the oil in a wok or pan and add the tempering ingredients.
  2. My peanuts were not roasted, so I added them along with the dry tempering ingredients to roast.
  3. Once the dry spices are spluttered and well-roasted, add the rest (Coriander, Mint, Garlic, Onions, Tamarind, if using) along with the powders, so that the powders don't burn.
  4. My spices were starting to burn because I added the peanuts a bit too late, so I removed them from the flame, before this step. Usually, removing would not be required.
  5. When the Onions are cooked (ie, no 'raw' smell remains; it doesn't have to get brown), add the chopped green tomatoes and cook through,
  6. Grind it all together in a chutney jar.
  7. And it's ready!
Recipe by Honest Cooking by Mercato Fabbrica at