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  • Writer's pictureCulinary Aromas

Green Tomato Chutney Recipe | Raw Tomato Chutney

Updated: Nov 2, 2020

I had a bumper tomato harvest this season. Though green tomatoes ripe quickly when kept with already ripe tomatoes or bananas, I like to make this delicious green tomato chutney that goes very well with dosa, idli and chapati. If you are growing tomatoes or have them in your kitchen, give this chutney a try!



  • 6 medium green/raw tomatoes chopped

  • 1/4 tsp Methi/ Fenugreek seeds

  • 1/4 tsp Mustard seeds

  • 2 tbsp Urad dal

  • 3 dry Red Chilli

  • ¼ tsp Asafoetida/Hing

  • 2 tbsp grated Coconut

  • ½ tsp salt or per taste

  • 3 tbsp oil

  • Small lemon sized tamarind

  • 1 tsp jaggery (for a slight sweetish touch, optional)

For tempering

  • 1 tsp oil

  • ½ tsp Mustard seeds

  • ¼ tsp Asafoetida/Hing

  • Few curry leaves

  • 1 tsp urad dal

  • 1 dry red chilli


  • Chop the green tomatoes.

  • Warm 3 tbsp oil. To that add Methi seeds, Mustard seeds, Urad dal, Red chilli, Hing. Roast until light brown. Remove from pan and keep aside.

  • To the same pan, add the chopped green tomatoes and salt. Fry and cook until soft. Allow for it to cool.

  • Transfer the roasted ingredients, tomatoes, lime sized tamarind, and grated coconut to a blender and grind the mixture well.

  • Warm 1 tsp oil and add mustard seeds, urad dal, hing and curry leaves. Let it splutter. Add the seasoning/tadka to the green tomatoes chutney.

Do give it a shot in your kitchen and share your experience in the comments section.


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