Green Tomato And Chilli Chutney


This Green Tomato And Chilli Chutney is a fresh alternative to traditional chutneys, combining sharp and tart flavours for an amazing condiment. Ideal for including in sandwiches or as an accompaniment to curries or street food. Green tomato and chilli chutney is a scrumptious condiment that I make every year to eat with my Christmas dinner. It’s absolutely delicious.

Green tomato chutney

Green tomato chutney

This delightful chutney recipe is a great way to use up green tomatoes from your garden; it tastes great on cheese sandwiches.

Preparation time

less than 30 mins

Cooking time: 1 to 2 hours


Makes about 600g/1lb 5oz



  • 175g/6oz light brown sugar
  • 150ml/5fl oz white wine vinegar
  • 1 shallot, peeled, finely chopped
  • 1 garlic clove, peeled, finely chopped
  • 2cm/¾in piece fresh root ginger, peeled, finely grated
  • 1 red chilli, finely chopped
  • 125g/4½oz sultanas
  • 600g/1lb 5oz green tomatoes, quartered


  1. Heat the sugar in a frying pan until the sugar melts and caramelises.
  2. Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.
  3. Spoon the chutney into sterilised jars.

Green tomato and chilli chutney

Do you have a glut of green tomatoes? Then why not have a go at this simple recipe and make a delicious Green tomato and chilli chutney that will go perfect alongside cold Christmas meats. Recipe kindly provided by our pumpkin expert and e-commerce marketing assistant Jon.


820g Green tomatoes – quartered
2 Large onions – finely chopped
9 (green) Heatwave Chillies – sliced. This can be changed according to taste, but 9 gives it a nice kick!
1 Bulb Christo Wight garlic – finely chopped
8 Table spoons garam masala
260g Cane sugar
6 Table spoons of red wine vinegar
75g Sultanas
Olive oil


  1. In a large skillet over medium-high heat, fry the garlic, onions, and chillies until the onions are golden brown.
  2. Stir-fry the garam masala for about a minute.
  3. Continue to whisk after adding the remaining ingredients.
  4. Continue to cook while stirring occasionally until a thick consistency is reached. about 45 to 75 minutes.
  5. While the ingredients are decreasing, sterilize the jars.
  6. I personally carefully ladle the hot, final mixture into the jars and seal them right away.
  7. Consume while still cold or store for a few weeks to let the flavors develop. Excellent with the cold meats for Christmas!

Green Tomato Chutney

Any Indian dish can benefit from the tasty, quick, and simple to prepare Green Tomato Chutney or Raw Tomato Chutney. If you enjoy spicy food, you must try this chutney recipe, which is made with fresh tomatoes, lots of green chilies, and spice tempering. Here is a recipe for it.

I enjoy growing seasonal veggies in my vegetable patch just as much as I enjoy cooking with them.

Additionally, I’ve been giving my vegetable garden extra attention lately, and it currently appears to be quite content and full of wonderful fruits and vegetables.

I nearly always have a daily supply of fresh veggies to cook with in my kitchen thanks to a variety of greens, tons of green chilies, tomatoes, brinjal, bottle gourd, and many other vegetables that are starting to develop.

But a week ago, I noticed these beautiful fresh, raw tomatoes, and I wondered: Why not make a chutney out of them?

Chutneys are created from the majority of veggies in South India, and they taste incredibly delicious.

They will make you want more if you serve them with dosas, idlis, or rice and curd.

This green tomato chutney is one of those chutney recipes and I make sure to make a chutney every time I get hold of raw tomatoes.

So it was evident that I needed to do this when I noticed an overabundance of tomatoes growing on the vine in the vegetable garden.

Get this chutney prepared to be presented with your regular meals by purchasing some fresh green tomatoes from your neighborhood market.

What is Green Tomato Chutney?

I learned this tomato chutney or Pachi Tomato Pachadi from my house help in Bangalore who was from North Karnataka and the food of this region is little on the spicier side.

The main component is raw tomatoes, which are boiled with green chilies before being combined with garlic, peanuts, salt, and tamarind paste.

It is then further seasoned with a tadka of mustard seeds, chana dal, urad dal, and curry leaves after being formed into a paste.

To suit your taste and preferences, you can cut back on the green chilies.

Additionally, since they have more acidity than hybrid tomatoes, try to utilize the local species of tomato to produce this chutney.

If not available, increase the tamarind content to give the chutney more acidity.

For a lovely nutty flavor, you may also add roasted sesame seeds to this chutney.

Serving Suggestions

Almost anything goes well with this chutney. I enjoy serving it with dosa, idli, uttapam, paniyaram, and other dishes.

It also goes nicely with dishes made with Dal Roti or Dal Rice.

Arrangement Ideas

This hot and tangy chutney keeps well in the refrigerator for 4 to 5 days when sealed tightly.

Can red peppers be substituted for green peppers?

Red chillies can certainly be used, but the chutney’s color will change.

Use just green chiles to keep the chutney’s green hue.

Step by Step Recipe

Heat vegetable oil in a pan.

When the oil is hot, add the tomato and green chili, and simmer for 8 to 10 minutes, or until the tomatoes are thoroughly cooked and scorched.

Transfer the tomatoes and peppers to the blender’s container. To make a smooth chutney, combine the garlic, peanuts, salt, and tamarind paste in a food processor.

Heat 2 teaspoons of oil in a small pan for the tadka.

When the oil is hot, add the curry leaves, mustard seeds, chana dal, and urad dal, and let the dals to brown.

Over the chutney, drizzle the tadka.

Green Tomato & Chilli Chutney


  • 1kg green tomatoes, skin on and roughly chopped
  • 4-5  apples, cored and chopped
  • 4 green chillies, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 1 cup brown sugar
  • 3/4 cup  malt vinegar
  • 1 tsp cumin seeds
  • 1 tsp ground ginger
  • 1 Tbsp salt


  1. Wash tomatoes and remove any rotten flesh or discoloration that may have resulted from weather or insects. The tomatoes should be weighted after being diced with the peel still on.
  2. Bring to a boil all other ingredients in the pot. Simmer the food for approximately two hours, stirring occasionally.
  3. Use a potato masher to roughly mash the tomatoes once they are tender (or alternatively you may wish to use a food processor to blend into a smoother texture).
  4. Pour contents into sterile jars.

What Are Green Tomatoes? (And How to Use Them in the Kitchen)

unripe crops on vine

Nothing compares to a fresh, homegrown tomato that has just been plucked off the vine in the summer. However, you might be missing out if you’re only familiar with the red variety. Especially in the southern United States, you’ve certainly seen fried green tomatoes on the menu at restaurants or food trucks. But what are green tomatoes exactly? Are they just unripe tomatoes or a different type of tomato altogether?

Why Do Green Tomatoes Grow?

Red tomatoes that haven’t yet begun to ripen and other varieties (often heirlooms) that become naturally green once completely ripe are the two types of green tomatoes. Although they both have their unique flavor character and greatest uses, both can be eaten and taste delicious.

The color and texture of the fruit may typically help you distinguish between unripe red tomatoes and ripe green tomatoes. The ripe varieties resemble ripe red tomatoes in flavor, feel soft when pressed, and frequently feature vertical stripes or other color variations (such as the Green Zebra type seen below). On the other hand, red tomatoes that are still green will feel considerably firmer to the touch. They taste more sour and acidic than mature red tomatoes and have a uniformly pale green appearance.

Generally speaking, “green tomatoes” refers to unripe red tomatoes, which have a completely different flavor and texture from ripe tomatoes whether you hear the term or read it on a restaurant menu. Some green tomatoes are purposefully selected before they are fully ripe, but some fruits just do not mature by the conclusion of the growing season. They usually appear at farmers markets in the latter part of the summer or the beginning of the fall, when the temperatures have dipped sufficiently to prevent tomatoes from ripening on the vine. On the other hand, you can always harvest your own unripe backyard tomatoes.

What Kind of Flavor Are They?

Red tomatoes are substantially more juicy than green (unripe) tomatoes. Their firm, crunchy texture and tangy, acidic flavor make them suitable for a variety of applications. They will soften and mellow while cooking, but because they have a crisper texture, they can be cut and fried without breaking, which is difficult with a soft red tomato. For this reason, it’s likely that this is one of the most common ways to prepare them.

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