green tomato chutney | raw tomato chutney
The popular green tomato chutney is one of the most famous dishes that is known the world over. parveen gives her own twist to the traditional green tomato chutney, which makes it an extremely tasty and nutritious dish to make for young children. parveen step-by-step guidance to make classic green tomato chutney will surely help you create the perfect green tomato chutney. The combination of flavours in the green tomato chutney are sure to make the green tomato chutney stand out and your family (and their taste buds) will thank you for creating such wonderful green tomato chutney. Along with being extremely tasty, the green tomato chutney is packed with nutrients and proteins that make this green tomato chutney very healthy for both children and adults. The drool worthy flavours of the green tomato chutney and the easy availability of all the ingredients that are required to make the green tomato chutney, make it an instant hit amongst home cooks and their families. This simple and easy green tomato chutney recipe is perfect for beginners and don’t be surprised if cooking the green tomato chutney starts a lifelong love affair with cooking for you!
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 4 large raw tomatoes
- 4 to 5 green chilies (slit)
- 2 garlic pods
- ¾ to 1 tsp cumin
- Salt to taste
- pinch of turmeric
- 3 tbsp. White sesame seeds powder (or chana dal & urad dal)
- 1 tbsp. oil
- 1 tsp. Tamarind (optional, if tomatoes not tangy)
Seasoning (optional, needed for an Indian touch)
- 1 tbsp. oil
- ¼ tsp mustard
- ¼ tsp cumin
- ½ tsp urad dal (optional)
- ½ tsp chana dal (optional)
- 1 garlic crushed
- Pinch of hing
- ½ broken red chili
- 1 sprig curry leaves
How to make the recipe
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Soak tamarind in 2 tbsps. Hot water. If your tomatoes are tangy enough , you need not use it. Skip this step.
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Dry roast sesame seeds or (chana dal and urad dal till they turn aromatic. Cool and powder them in a dry blender. Set the blender jar aside.
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Heat oil in a pan and fry green chilies, set aside
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In the same pan, fry tomatoes till mushy and soft. Squeeze of the tamarind and filter the paste to the hot pan.
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When tomatoes cool down, pulse cooked tomatoes, green chilies with salt, turmeric, garlic, cumin.
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Add sesame seed powder, pulse it again.
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You can skip seasoning if you don’t prefer. Heat oil in a small pan or can use the same pan for seasoning, add cumin, mustard, dals and let the dals turn golden, add garlic, curry leaves and red chili, saute for a min, add hing and pour this over the chutney.
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Enjoy this with bread, idli, dosa, pesarratu or plain rice with ghee.
