This chutney is Indian in style and we make it in Summer when green tomatoes are available. We use home grown ones and our local green grocer also stocks them. Green tomatoes are tangy and have a beautiful crunch. In this dish, they are cooked down with green chillies before being blended with spices and some tamarind to form the chutney. It is generally made to be eaten on the day it is made, but leftovers can be stored in an airtight container in the fridge. It is delicious with any Indian meal, or just with rice and a dollop of ghee.

We have a Collection of our Green Tomato Recipes, so you can browse at leisure.

Similar recipes include Onion Pachadi, Green Tomato Fry Chutney, Fried Green Tomatoes, Milky Brinjal Chutney, Green Tomato Bhajji, Fresh Radish and Mint Chutney, Roast Tomato Chutney, and Coriander and Coconut Chutney.

Browse all of our Indian Chutney recipes, and all of our Green Tomato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

Green Tomato Pachadi

ingredients

6 green tomatoes, chopped

3 green chillies, chopped

1 clove garlic, finely chopped (optional)

1 Tblspn cumin powder

1 tspn fenugreek powder (dry roast some fenugreek seeds and grind to a powder)

1 Tblspn tamarind pulp (or 0.5 tspn tamarind concentrate)

0.25 tspn turmeric powder

0.5 tspn jaggery

3 Tblspn sesame seeds, toasted

1 Tblspn ghee or Indian sesame oil

tadka

0.75 tspn mustard seeds

1 tspn cumin seeds

0.5 tspn urad dal

0.5 tspn channa dal

pinch of asafoetida

1 garlic clove, crushed (optional)

2 Indian dried red chillies

8 – 10 curry leaves

1 tspn ghee or Indian Sesame Oil

method

Heat a Tblspn of ghee or oil in a kadai or small-medium frying pan. Add the green tomatoes, garlic and green chillies and cover and cook for few minutes until the tomatoes collapse.

Add the tamarind, fenugreek, cumin powder, turmeric, and jaggery. Mix well and allow to cook for some minutes.

Blend the chutney mixture with the sesame seeds to form a coarse paste. An immersion blender can be used.

To make the tadka, heat a tspn of ghee or Indian sesame oil in a tadka pan or small saute pan, and add the mustard seeds. Allow them to pop and then add the urad dal, channa dal, dried red chillies, cumin seeds, asafoetida and chopped garlic. As the urad and cumin seeds darken slightly, add the curry leaves – they will splutter. Pour the tadka over the chutney.

Serve and enjoy.

recipe notes and alternatives

Serve with rice and a dollop of ghee.