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.
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!
PrintGreen Tomato Chutney
Description
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.
Ingredients
- 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
Instructions
- Heat the oil in a wok or pan and add the tempering ingredients.
- My peanuts were not roasted, so I added them along with the dry tempering ingredients to roast.
- 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.
- 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.
- 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,
- Grind it all together in a chutney jar.
- And it’s ready!
- Category: Condiment, Sauce, Side
- Cuisine: Indian-inspired
Frequently Asked Questions
Can I use ripe tomatoes instead of green tomatoes for this chutney?
Using ripe tomatoes is not recommended as they lack the necessary tartness; instead, opt for unripe, sour green tomatoes or add tamarind to achieve the desired tartness.
What type of peanuts should I use in this green tomato chutney?
You can use raw or roasted peanuts; however, raw peanuts will provide a fresher flavor and blend better with the other ingredients.
How do I know if my green tomatoes are the right variety for this chutney?
Look for the ‘nati’ (desi/local) variety, which are typically smaller and have a naturally tart flavor, making them ideal for this chutney.
