Tuesday, July 5, 2011

Hare Tamaatar Ki Chutney (Green Tomato Chutney)

Chutney is made with Sautéed pureed green tomatoes with green chilies and unripe mango.

This tangy spicy chutney goes well with savory item as well as main meal.


  • 4-6 green tomatoes, coarsely chopped
  • 1 medium sized onions, coarsely chopped
  • 10 green chilies chopped (hot chilies)
  • ½ cup raw unripe mango (kairi) chopped (or lemon juice)
  • 2 tbsp cooking oil
  • ½ tsp cumin seeds
  • Pinch of asafetida
  • ½ cup chopped coriander leaves
  • salt or to taste


  • Heat 2 tbsp cooking oil in a pan on medium heat.
  • When hot, add asafetida and cumin seeds and fry till spluttering stops.
  • Add chopped onion, chopped green chilies, chopped green tomatoes and salt; sauté over medium heat for about ten minutes or until tomatoes are cooked to soft mush.
  • Turn off the heat. Let the ingredients cool to room temperature.
  • Take them in a blender; add chopped raw unripe mango and chopped coriander leaves. Puree until smooth. Taste and adjust salt if necessary.
  • Spoon out into a clean glass jar.
  • Serve green tomato chutney with your favorite savory items. The chutney stays fresh for about 4-5 days, when refrigerated.

Note: Although unripe mango gives a desirable flavor to chutney but if it is not available than use fresh lemon juice (according to taste).

1 comment:

Priya said...

Slurp,fingerlicking chutney..