Green Tomato Chutney: Tangy, Nutty & Spiced

Name: How to Make Green Tomato Chutney: Tangy, Nutty & Spiced | Easy & Delicious Green Tomato Chutney: Tangy, Nutty & Spiced Recipe
Total time: 10 min
Yield: 4
Cuisine: south-indian

This green tomato chutney is a tangy, nutty, and mildly spicy condiment made with sesame seeds, green tomatoes, coriander, and green chilies, finished with a flavorful tempering. It pairs beautifully with idli, dosa, parathas, or rice.

prep time 10 Mins

cook time 15 Mins

chef Ankita Singh

Green tomato chutney is a delicious South Indian–inspired condiment that makes excellent use of unripe tomatoes. Unlike ripe red tomatoes, green ones have a tart, tangy flavor that balances beautifully with sesame seeds’ nuttiness, coriander’s freshness, and the heat of green chilies. Jaggery adds a subtle sweetness, rounding out the flavors.
The chutney is finished with a tempering of mustard seeds and curry leaves, giving it a classic South Indian aroma and depth. This chutney is quick to prepare and can be stored in the fridge for up to 2 days. It pairs well with dosa, idli, vada, chapati, or even as a side with curd rice. It can also double up as a spread for wraps and sandwiches for a unique, tangy twist.

Step 1

Toast Sesame Seeds

Heat a pan and toast sesame seeds until they start popping. Transfer to a bowl.

Step 2

Fry Chilies & Cumin

In the same pan, heat 1 tsp oil. Add green chillies and fry until they turn whitish.
Reduce heat, add cumin seeds, and fry briefly. Switch off the flame.
Add chopped coriander, stir until slightly wilted, and remove to a bowl.

Step 3

Cook Tomatoes

Heat 1 tsp oil in the same pan. Add green tomatoes with ½ tsp salt.
Stir-fry for 6–7 minutes until softened but not mushy. Allow to cool.

Step 4

Blend the Chutney

In a food processor, combine the chilli–cumin–coriander mix, toasted sesame seeds, cooked tomatoes, jaggery, and remaining salt.
Grind to a smooth paste without adding water. Transfer to a serving bowl.

Step 5

Prepare Tempering

Heat 1 tsp oil in a small pan. Add mustard seeds and let them splutter.
Add curry leaves and fry briefly.
Pour tempering over chutney and mix well.

Step 6

Serve

Serve with dosa, idli, parathas, or rice. Store refrigerated for up to 2 days.

Tips and Tricks

Balance flavors: Adjust jaggery to balance tanginess from tomatoes.
Spice variation: Increase or reduce green chillies depending on spice preference.
Oil choice: Gingelly (sesame) oil adds authentic flavor, but you can use sunflower or vegetable oil.
Longer storage: Add a little extra oil and avoid adding water to extend shelf life.
Serving idea: Use as a spread for wraps or mix into warm rice with a drizzle of ghee.

Frequently Asked Questions

Yes, but sesame adds nuttiness. You can substitute with peanuts or sunflower seeds.

Best consumed within 2 days when refrigerated. For longer storage, reduce coriander and increase oil.

Yes, use fewer green chillies or deseed them before frying.

Dosa, idli, chapati, parathas, curd rice, or even with toasted bread.

Green Tomato Chutney: Tangy, Nutty & Spiced

Tips and Tricks

Frequently Asked Questions

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