Now Reading
Green Tomato Chutney

Green Tomato Chutney

A tart sauce with the addition of 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.
By Ila Dubey Dhulipala

Screen Shot 2015-05-22 at 9.56.27 AM

Simply, savory, and delicious.

Although tomatoes are most commonly used in their bright red, ripe form, there are many delicious things to do with them when they’re still green and unripe.

This green tomato chutney is one such thing. This version, from Tayamma, my kitchen help-mate, uses peanuts instead of sesame seeds, and an interesting combination of flavours.

See Also

The tomatoes need to be pretty unripe and sour. If they’re not, then a small addition of tamarind will increase the tartness to the desired limit. I’ve used the ‘nati’ (desi/local) variety which are fairly tart. Great with idlis, dosas, chapathis, ragi roti, jolada rotti, just about anything in fact!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Green Tomato Chutney

  • Author: Ila Dubey Dhulipala


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: 1/3 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): – 1/3 cup
  • Curry leaves: – a sprig
  • Green Chilly: – 1
  • Dried Red Chilly: – 1 (optional)
  • Rai (Mustard seeds): – 1/2 teaspoon
  • Jeera (Cumin seeds): – 1/2 teaspoon
  • Urad dal (Husked black gram): – 3/4 teaspoon
  • Chana dal (Bengal gram): – 1/2 teaspoon
  • Methi (Fenugreek) seeds: – a pinch
  • Imli (Tamarind) piece: – 1/4 teaspoon (only as required, for tartness)
  • Haldi (Turmeric powder): – 1/8 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!
  • Category: Sauce, Side, Condiment
  • Cuisine: Indian-Inspired


View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top