Green Tomato Chutney Indian


Green tomato chutney Indian is prepared using unripe tomatoes, roasted peanuts and raisins. This is a very colorful delicious, sweet and spicy chutney that goes really well with steamy hot idlis, dosas and parathas. This spicy green tomato chutney recipe chutney is quite different from the usual tomato chutneys served as side dish in most restaurants.

Green tomato chutney recipe is a common aromatic condiment prepared during the late summer months, when green tomatoes are abundant in Indian kitchens. Green tomato chutney recipe also goes by the name of amba ki chutney. Green tomatoes are an import substitute for tamarind used to prepare a variety of side dish recipes in India. The health benefits of tomatoes are listed below alongside our tasty recipes.

Green Tomato Chutney Indian

With step-by-step images, make Green Tomato Chutney or Andhra Pachi Tomato Pachadi. Pair this special chutney recipe, which is packed with South Indian flavors, with hot rice, dosas, crepes, or idlis. Or even works great as a dip for flatbread, whole grain crackers, or corn chips, similar to spicy hummus!

a bowl of green tomato chutney and a bowl of white rice

We were so thrilled when our very own tomato plant began bearing fruit that one day a hefty stem with numerous fruits broke under its own weight. We were initially really sad, but then my darling Amma (mom) reminded us that we could prepare our Telugu Andhra Special Pachi tomato Pachadi as we don’t often get them in the grocery stores.

The Andhra Pachi tomato pachadi, also known as green tomato chutney, is a spicy, tangy traditional chutney that is particularly indigenous to the spicy-loving people of the South Indian state of Andhra Pradesh (formerly unified). Freshly produced chutneys made with various vegetables, such as lady’s finger, ridge gourd, and tomatoes, as well as chillies and other spices, are a favorite among Telugu people. We frequently treat ourselves to simple dinners of boiled rice, one of these chutneys, and some homemade ghee.


Green Tomatoes – pick raw unripe ones, bigger ones are better. You can get them in local markets or start growing your own tomato plant(notes at the end), it’s easier than you think 🙂

Green chillis – spicy ones are better but choose according to your preference.

Dried red chillis – You can skip but enhance the flavor and spiciness.

Roasted Groundnuts– Can use sesame seeds as well if you don’t have them in stock, but need to dry roasted before.

Tamarind – not super necessary if your tomatoes are tangy enough but a serious Andhra chutney involves at least a small ball of tamarind to balance the spice flavours.

Garlic cloves – are a must and nutrient rich low calorie food.

Rock Salt – is very much needed for making traditional Andhra chutneys if you have. else use sea salt or table salt.

Curry Leaves – take the chutney taste to a different level.

And seasoning ingredients are all must if you want to take the taste of chutney to another level!

tomato plant


We take chutneys and accompaniments more seriously than actual breakfast foods like idli and dosa in South India. There are times when my dad would nag my mother for failing to prepare a suitable chutney to accompany the dosas. However, the majority of traditional chutneys have the drawback of being high in calories due to their predominate ingredient list of groundnuts and oils.

Because they can contain a lot of calories, groundnuts are less ideal for my weight loss objectives. The easy low-calorie option is this type of freshly produced chutney created with fresh veggies so we may consume in greater quantities without compromising our weight reduction objectives. I mean, I cannot eat a bowl full of it (the way most south Indians prefer it!). Therefore, my Andhra pachi tomato pachadi, or raw green tomato chutney, always wins me over.


I can get along with it for a whole week if I make a big batch of any of these chutneys. I serve it with dosas, protein crepes or chillas, idlis, rice, and whatever else I have on hand, and you have a healthy dip to go with your wholewheat Ryvita crackers!


  • Red chilies are dry roasted and set aside.
  • Roast the garlic cloves with the oil and set aside.
  • Add chopped onions and cook for two to three minutes.
  • When the tomatoes and green chilies are soft, which should take 12 to 15 minutes on a low burner, add them back in.
  • Here you can see the tomatoes getting cooked nicely.
  • In the last five minutes, add in turmeric, cumin seeds and soaked tamarind.
  • Cook well and cool down before proceeding to grind. If you don’t allow to cool the mixture, there is high chance for it to splutter all over.
  • Take roasted groundnuts, garlic and chilli into a blender jar, pulse coarsely.
  • Add in cooled mixture of tomatoes and chillis, coriander and pulse slowly using hot water only. I do not personally like making a fine paste so I pulse roughly for few seconds.
  • Seasoning the chutney – Heat oil in a pan and add in the ingredients listed.
  • Roast well and pour on the chutney. If the oil is not heated well the dals will be uncooked and leave an unpleasant taste in the chutney.


If you live in India, this Andhra pachi tomato pachadi can be left outside in the winter and still stay excellent for two weeks in the refrigerator. To avoid odors, please keep it in a closed container.

The green tomato chutney recipe is also great for freezing; store it for up to two months in a freezer-safe bag, box, or container. Simply remove it and leave it on the counter for a few hours before eating.


All of the tomatoes listed below were taken from our own tiny tomato plant. It’s really simple to grow tomato plants at home. It doesn’t need much room; even a sizable balcony will do. We raised ours from seeds in a container; it needs plenty of sunlight and regular pruning. It’s important to provide some support for the plant, like as a stick, because the stems can become heavy with fruit and risk falling off.


The chutney is appropriate for vegan and gluten-free diets.

Here, we enjoyed the steaming Khichdi and the green tomato chutney (a healthy protein-rich one-pot dish made with brown rice and yellow moong dal and vegetables). The other side dish is stir-fried lady’s finger called bendakaya vepudu, which is paired with homemade lentil crackers called minapa vadiyalu.

Spicy Green Tomato Chutney Recipe

Pachi Tomato Pachadi is an Andhra Green Tomato Pachadi that is spicy, tangy and nutty. It can be savoured with rice or then served with Idli and Dosa.

Prep Time 5 mins

Cook Time 20 mins

Total Time 20 mins

Course Accompaniments, Dinner, Lunch, Pachadi, Side Dish

Cuisine Andhra, Gluten Free, Indian, Telangana, Vegan, Vegetarian

Servings 4 People

Calories 68 kcal


  • Medium-sized frying pan or kadhai (Wok)
  • Tempering Ladle or Small Wok
  • Grinder
  • Spatula
  • Bowl

Ingredients  1x2x3x

  • 250 gms Green Tomatoes (2 large ones)
  • 2 tbsp Peanuts (20 gms)
  • 1/4 Cup Fresh Coriander Leaves (20 gms)
  • 1/4″ tsp Tamarind
  • 1/2 tsp Oil
  • Salt to Taste

For Tempering

  • 1/2 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Udad Dal
  • 2 Green Chillies
  • 1 Red Chilli
  • A Few Curry Leaves


Roasting the Peanuts

  • In a heavy-bottomed pan, roast 2 tbsp peanuts till they just start to change colour.
  • Transfer to a plate to cool.

Cooking the Tomatoes

  • Cut 250 gms of green tomatoes (2 large ones) into thick slices.
  • In a heavy-bottomed pan, over medium flame, heat 1/2 tsp oil.
  • Add the green tomato slices and some salt.
  • Stir-fry for a few seconds.
  • Cook covered, while stirring occasionally, till the tomato slices soften.

Frying the Tempering

  • In a small wok or pan, heat 1/2 tsp oil.
  • Add 1/2 tsp mustard seeds and let them splutter.
  • Add 1/2 tsp udad dal and stir-fry till light brown.
  • Add 2 green chillies, 1 red chilli, and a few curry leaves.
  • Stir-fry for a few seconds.
  • Take off the heat.

Grinding the Tomato Pachadi

  • To a small grinder, add the fried red chillies and green chillies from the tempering,  the roasted peanuts, and 1/4″ ball of tamarind.
  • Pulse for a few seconds to grind these ingredients to a coarse powder.
  • Add the fried tomato slices and 1/4″ cup fresh coriander.
  • Once again, pulse the ingredients together for few seconds to get a coarse chutney.
  • Transfer the Pachi Tomato Pachadi to a bowl and top with the tempering.


Calories: 68 kcalCarbohydrates: 7 gProtein: 3 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gSodium: 231 mgPotassium: 212 mgFiber: 2 gSugar: 4 gVitamin A: 604 IUVitamin C: 49 mgCalcium: 21 mgIron: 1 mg

The Glory of Autumn

Autumn is my favorite season for a variety of reasons, and I adore it. The cooler temperatures at this time of year are usually a nice change for me because I loathe being too hot.

But it goes beyond that; for me, the color changes are among the most stunning spectacles. The varied hues of yellow, brown, and red are simply amazing.

Of course, there is also the food. All kinds of fresh game to experiment with in the kitchen, together with garden-fresh produce from autumn. or the grocery store!

Green Tomato Chutney Recipe

I haven’t really done anything with green tomatoes except from preparing a sizable amount of the Indonesian green chili sauce known as Sambal Ijo (green sambal). Fried green tomatoes don’t really appeal to me because I don’t eat fried food very often; instead, I normally just add them to salads, curries, and stews.

The green tomatoes, however, were resting on the windowsill as I prepared to make some apple chutney during the last weekend. I decided to make some green tomato chutney instead and set the apples away.

Chutney Made with Tomatoes in India

I didn’t really have a reason why I chose an Indian-style chutney. The amount of sugar used typically makes a difference between chutneys made in the Indian and Western styles. Unlike their Asian counterparts, our chutneys tend to be sweet, tangy, but still rather sweet.

Perhaps chatnis were spicy when they were originally brought to the UK in the late 18th century. Therefore, a lot of sugar was required to make them more British-friendly. It seems like a logical conclusion, doesn’t it? I sense a lengthy post about chutneys is likely to come!

Ingredients for green tomato chutney

I’ll run through some of the ingredients I’m utilizing in brief. Only one “pesky” ingredient—the plant I’m using—is present. However, I’ll offer you a substitute.

unripe tomatoes

That should be very obvious, no? The greatest location to purchase them, if you don’t raise your own, would be at any farmers’ markets. At this time of year, they will be making an effort to get rid of them.

If you have access to tomatillos, you can use any kind and any size. Although you’ll need extra sugar if you use tomatillos. Try it, then adjust as necessary. I have a sizable bag of them in the refrigerator; if I can find the time, I’ll write a post about a tomatillo chutney.


White sugar was chosen because I wanted to preserve as much of the green color as possible. In terms of flavor, I believe I made the proper decision in this case because the green tomato chutney had any molasses flavor and instead was just tart.


At first, I considered including a few green chilies. However, I changed my mind and decided to use dried red chillies, as I recall my grandmother doing with all of her other Indian meals. The dried peppers don’t crumble and muddy the color.

Alternatively, you can use fresh, preferably green, chiles and combine them with the tomatoes.

a curry leaf

I chose the curry leaves, dried chillies, and mustard seeds mix because I wanted to go the Indian route. I have a curry leaf plant; depending on where you reside in the UK, you can get the leaves in Waitrose along with the other fresh herbs.

They are both stocked at the two branches I use, Christchurch and Winton. Leave the curry leaves out and substitute a dried bay leaf if you don’t have access to any.

How to Serve our Tomato Chutney?

  • as a side dish with an Indian dinner, along with rice or roti
  • Use it in any form of sandwich or burger, whether it contains meat, seafood, or vegetables.
  • serve it with bread or crackers and cheese.
  • This chutney also tastes fantastic when combined with mayo to create a delicious dip.
  • Add it to grains like quinoa, couscous, and rice by stirring.
  • It also works well as a salad dressing when softened with olive oil and lemon juice (or more vinegar)
  • use it as a marinade for grilling and roasting
  • We also make great omelettes with our green tomato chutney, like the ones with chipotle and red chili pesto below.

By the way, it also makes a great foodie gift.

How long will our Chutney Keep?

This green tomato chutney can last a week in the refrigerator if you store it in a clean container. Put a thin layer of vegetable oil on top of the chutney to keep it fresh for an additional two weeks.

Additionally, there are two ways to lengthen the shelf life of this tomato chutney:

Canning/Preserving our Green Tomato Chutney

  1. Utilize the pressure canning technique and stick to this recipe. Your chutney will remain fresh for two years if preserved in this manner. More information about pressure canning is available here. In the UK, pressure canners are not very common.
  2. Give the green tomato chutney a good soak in water. You can learn more about the water bath method here until I write a post on it.

Health Benefits of Tomatoes

1. Tomatoes can give you a vitamin boost.

According to Bowden, “tomatoes are a rich source of potassium and vitamin C, both of which most people need more of.” Interesting fact: Tomato paste has twice the potassium of tomato puree, and tomato puree has more potassium per gram than raw tomatoes! However, tomatoes are often regarded as a high-potassium food. A medium banana has 422 mg of potassium, compared to 292 mg in a medium tomato.

  1. Tomatoes might mitigate diabetes’s symptoms.

If you have diabetes, it is always a good idea to have vegetables and fruit on your plate. Tomatoes, on the other hand, appear to lessen the oxidative stress, inflammation, atherosclerosis, and tissue damage that diabetes causes, according to study. Although eating a tomato at lunch is unlikely to rapidly lower your blood sugar levels, the long-term preventive benefits should not be disregarded.

  1. Tomatoes can aid in maintaining regularity.

Tomatoes, like most fruits and vegetables, are a good source of fiber; one medium tomato has 1.5 g. For regular bowel movements, fiber helps keep food flowing through your digestive tract. Additionally, compared to other food types like refined carbohydrates, it can help you feel satiated for longer after a meal, which is beneficial for weight loss.

  1. Toasted foods can shield your skin.

Eating tomatoes may lessen sunburn risk and UV skin damage, according to studies. Due of tomatoes’ high amount of carotenoids, researchers speculate (one of which is the superstar lycopene). Of course, eating a caprese salad last night does not exempt you from wearing sunscreen today at the beach. Consider the additional sun protection provided by tomatoes to be a bonus and keep wearing a broad-spectrum SPF of at least 30 whenever you are outside.

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