Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.
A Tangy, Spicy, and Delicious Side Dish
Green tomatoes have plenty of nutrients in them. As they are tangier than ripe tomatoes, they pair very well with the spices and salt used to make a chutney. You can use this raw tomato chutney as a side dish for rice, roti, idli, dosa, etc.
I used some roasted peanuts along with the grated coconut and other spices in this chutney. This chutney is spicy and aromatic. You can leave this sauce unrefrigerated for about a day. You can store it in a refrigerator and use it for two more days. On to the recipe!
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A bowl of green tomato chutney
- 4 green tomatoes, about to change into red or any green ones
- 2 tablespoons peanuts, roasted, skin removed
- almond-sized tamarind, soaked in water, for sharp sourness
- 3–4 green chilies
- 3/4 cup grated coconut
- 2 pinches sugar, to balance the sour and spicy taste
- 1 1/2 tablespoons oil, preferably coconut oil, for the tempering
- 1/2 teaspoon white lentils(urad dal), for the tempering
- 1/2 cup coriander leaves
- 1/2 teaspoon mustard seeds, for the tempering
- 1 dry red chili, optional, broken, for the tempering
- 6 curry leaves, for the tempering
- 1/2 teaspoon salt, or as per taste
Step-by-Step Instructions for Making Green Tomato Chutney
- Wash the green tomatoes and wipe them with a cloth. Keep a grill on the gas stove. Roast the tomatoes on them (refer the picture).
- Turn them occasionally to ensure uniform roasting. Let their skin become black on all sides. This process may take about ten minutes on low gas.
- Turn off the heat. Remove and keep them aside for cooling. Once they cool down, remove their skin. Roughly chop them.
- Roast peanuts. When they cool down, remove the skin. Put them in a mixer or blender.
- Add roasted tomatoes, green chilies, tamarind pulp, grated coconut, coriander leaves, sugar, and salt to it.
- Grind, adding water little by little to get a near-smooth paste. No need to make it too smooth. Check for the salt and chilies. Adjust accordingly.
- Collect this sauce in a bowl. Now's the time to temper the chutney.
- Heat oil in a small pan. Throw in mustard seeds and let them crackle. Add white lentils, curry leaves, and broken dry red chilies.
- Fry them until the lentils become golden brown. Turn off the stove. Transfer it on the chutney/sauce.
- Your favorite spicy and tangy green tomato chutney is ready to serve. This chutney has a very delightful flavor of roasted peanuts.
- Serve this chutney/sauce as a side dish for rice, roti, dosa, idli, etc. Happy eating!