Green Tomato Chutney

Andhra cuisine is well known for its variety of chutneys and pickles. Raw tomato chutney is one such quick chutney made with a handful of ingredients and goes very well with rice, roti and dosa. It is quite surprising to know that green tomatoes are healthier and better than red ripe tomatoes. They are rich in anti-oxidants, vitamin-A, B,C and  iron. I think I am going to use them more often from now on 🙂 🙂



Green Tomato – 3 No’s  (chopped into big chunks)

Green chilli – 2 No’s

Red chilli – 2 No’s

Tamarind – 1 tsp

Mustard seeds – 1/2 tsp

Jeera – 1/2 tsp

Urad Dal – 1/2 tsp

Chana Dal – 1/2 tsp

Sesame seeds – 1/2 tbsp

Methi seeds – 4-5 grains

Oil – 2 tbsp

Turmeric – 1/2 tsp

Salt – 1  1/2 tsp



Oil – 1 tbsp

Mustard Seeds – 1/4 tsp

Urad dal – 1/4 tsp

Chana dal – 1/4 tsp

Hing – pinch


1. Heat 2 tbsp oil in a pan. Add mustard seeds, jeera, chana dal, urad dal, sesame seeds, red chilli, green chillies and fry for a minute.

2. Next add the tomatoes, tamarind, turmeric, salt and mix. Cover and cook for 10 mins till the tomatoes become soft.


3. Remove the lid and cook for another 3-4 mins till all the moisture evaporates.


4. Once it cools,  grind it into a  smooth paste and transfer the chutney into a bowl.

5. For the seasoning, add 1 tbsp oil in a pan and all the seasoning ingredients. Once the dals turn slightly brown, pour the seasoning on the chutney and mix well.

6. Serve with hot rice, roti or dosa.