Green Tomato Chutney Recipe

Green tomato chutney (otherwise known as raw tomato chutney) is made with… you’ve guessed it –  tomatoes! These are typically still green in color or unripened. 

Packed with vitamin C and antioxidants, it makes for a healthy addition to your chutney, soups, and stews. Plus, it is delicious with Indian cuisine. 

Making a chutney with ripe tomatoes is a popular method when it comes to tomato pachadi or tomato chutney. 

If you grow your own vegetables, you’ll know what it’s like to have a mountain of fresh fruit at the end of the summer months. 

While you can wait for your tomatoes to ripen, they taste just as delicious if you’re feeling adventurous enough to cook with them. 

We have tried everything from green tomato pasta sauce to fried green tomatoes and green tomato ketchup. One recipe we keep coming back to is green tomato chutney, 

The flavor can be described as a combination of sweet and sour with a touch of heat. It pairs great with cured meats, cheese, and bread. 

With this in mind, this article will explore everything you need to know about making green tomato chutney. 

Let’s get started. 

Why You’ll Love This Indian Green Tomato Chutney

• It is easy to make and ready in less than 15 minutes 
• Tangy, sweet, and spicy 
• Packed with Vitamin C and antioxidants 
• Delicious and healthy chutney 
• Gluten-free, keto-friendly, vegan, and low-carb
• The perfect addition to dosa, idli, and much more 

Ingredients

• ½ teaspoon mustard seeds
• 1 tablespoon oil 
• ½ teaspoon ground turmeric 
• ¼ teaspoon asafetida (optional) 
• 4 green tomatoes, roughly chopped (around 2 pounds)
• 1-2 jalapeños
• 1 tablespoon of jaggery or brown sugar 
• 1 teaspoon kosher salt 

Instructions

1. Adjust your Instant Pot to “Saute” mode and start heating the oil. Then, add the mustard seeds and allow them to crack. This could take 2-3 minutes. After, add the jalapeños, asafetida, salt, and green tomatoes. 
2. Combine everything together. Then, add the brown sugar. Close the Instant Pot and switch the pressure valve to sealing.
3. Pressure cook (on a low setting) for about 5 minute,s and then natural pressure release or quick release. 
4. Then, open your Instant Pot and set it back to “Saute” mode. Using a masher, mash the tomatoes and allow them to cook for a further 2 minutes. 
5. Garnish with some chopped cilantro, mix, and enjoy! 

How To Serve Your Tomato Chutney?

• You can use it in a burger or a sandwich – whether it is seafood, meat, or vegetarian.
• Use it as a condiment alongside your Indian meals, with roti or rice
• It also makes a great dip, whether you leave it as it is or combine it with mayonnaise 
• Serve it with some crackers and cheese
• It makes a great salad dressing. Again, you can use it as it is or lighten it with lemon juice and olive oil.
• Stir it into grains such as couscous, quinoa, or rice
• It can also make a mean omelet, too. Simply serve it with red chili presto or chipotle 
• Use it as a marinade for your grills and roasts 

How Long Does Chutney Last?

If you store your green tomato chutney correctly in a clean jar in the refrigerator, it can last for about a week. 

This can be extended to 2 weeks if you cover the chutney with a layer of vegetable oil – this needs to be about 1 cm high. 

Additionally, you can even extend the shelf life of your tomato chutney by following the methods below:

Preserving/ Caning Your Green Tomato Chutney

1. Use the pressure canning method. With this method, your chutney will last a good 2 years. We have mentioned this method above. 
2. Give your green tomato chutney a water bath. 

Tips and Variations

• Spicy – You can increase or decrease the amount of green chilies you add depending on your spice tolerance. 
• Nutty flavor – Don’t skip out on the peanut since this helps to provide the chutney with body and enhance the flavor. For a nut-free option, you can opt for sesame seeds, urad dal, or chana dal. 
• Skip garlic – If you’re not a fan of garlic, you can simply skip this step. Instead, add about ¼ a teaspoon of hing (asafoetida). 
• Tangy – This recipe doesn’t contain any tamarind since these tomatoes are quick tart. However, if you want, you can add tamarind. 
• Tempering – You can also add tempering (tadka) to your chutney, too, if you want.

Final Thoughts

One of the best ways you can make the most of your unripened tomatoes is with a delicious green tomato chutney. 

The best part of this recipe is that you can whip up a whole batch and store it for later using sterilized jars. This way, you’ll have some chutney ready for whenever you desire it!  

Frequently Asked Questions