Green Tomato Chutney Recipe

Green, unripe tomatoes are available in abundance in your gardens and at supermarkets at the end of summer and early fall. It can also be used in chutneys, dal tadka, curries, pickles, or dips like salsa verde. This Indian-style spicy, sweet, tangy green chutney recipe is an excellent way to use up excess tomatoes.

What is Green Tomato Chutney?

Raw tomato chutney is a popular South Indian condiment made from unripe tomatoes, herbs, and spices. Perfect for pairing with idli, dosa, or chapati. Unlike traditional tomato onion chutney, this chutney offers a slightly tart flavor profile that enhances any dish it accompanies. The green tomato chutney I am sharing today is a North Karnataka style chutney recipe. It is also known as Tomato kayi chutney in Karnataka. I learned this recipe from my mom, along with another family’s favorite raw mango chutney. She always makes them when they are in season. The chutney tastes even better when prepared using a traditional hand pestle instead of a blender. If you are a fan of vegetable-based chutney recipes, then you may like ridge gourd chutney, onion chutney, and red bell pepper chutney.

Raw Tomato Chutney Ingredients

Here are the main ingredients to make the raw tomato chutney.

Raw Green Tomatoes: Use fresh, firm, raw green tomatoes. You can also use tomatillos, but the taste and texture differ slightly. Raw peanuts: Add great texture to the chutney, so don’t skip them. For a nutty flavor, you may also replace them with roasted sesame seeds, urad dal, or chana dal. You can also use store-bought roasted peanuts. Garlic: use fresh garlic for the best flavor. Green chilies: I used 4 Thai green chilies for a spicy tomato chutney. You can adjust the quantity according to your preference. You can substitute it with jalapeños. Herbs: use fresh herbs like coriander leaves, and curry leaves for the best flavor.

How to Make Green Tomato Chutney

Dry roast the raw peanuts in a heavy-bottomed pan until they are well roasted, then set them aside. Alternatively, you can roast the peanuts in an air fryer or use store-bought roasted peanuts. In the same pan, heat one teaspoon of oil and add the green chilies. Roast them for about 30 seconds or until you notice blisters forming on their skin. If you prefer, you can also slit the chilies beforehand to prevent them from bursting. Next, add the coriander leaves and curry leaves to the pan and sauté for about a minute until the leaves wilt. Once done, transfer the mixture to a plate and set it aside. To the same pan, add one teaspoon, sliced raw green tomato and cook until the tomatoes are charred and soft. In a small blender, take roasted green chilies, coriander and curry leaves mixture, garlic cloves, jaggery, roasted peanuts, and salt. Blend until you get a coarse paste without adding water. Next, add the roasted tomatoes to the blender and blend until you get a coarse or smooth chutney texture, depending on your preference. Avoid adding any water during blending to maintain the chutney’s thickness and flavor. Indian Style Raw Green Tomato chutney is ready, and serve with dosa, idli, or, even chapati.

Storage Suggestions

Fridge: Store this chutney in an airtight container for 3-4 days in the refrigerator. Freezer: It can also be frozen in small freezer-safe containers for up to 1 month.