Green Tomato Chutney
I have so many tomatoes from my garden right now and it’s overwhelming. I have been cooking as many dishes as possible before they get spoiled in this warm and humid Houston weather. One of the recipes I have come up is delicious tasting India inspired chutney with green tomatoes. The recipe is easy, requires only five ingredients and stores well too. The chutney has mild mix of sour-sweet-spice ruchi and tasted really good when applied on toasted bread/chapati.
Green Tomatoes from My GardenGreen Tomato Chutney
(makes about four cups of chutney)4 big-sized green tomatoes, coarsely chopped, about 6 cups
2 medium-sized onions, coarsely chopped, about 3 cups
6 to 8 green chillies, Indian or Thai variety, finely chopped
1 tablespoon, peanut oil
1/2 teaspoon, sea salt or to taste1. Heat a heavy pot, pour peanut oil and heat until hot about a minute.
2. Add onion and chillies. Stir-fry until they are soft and pale brown.
3. Add green tomatoes. Saute over medium heat for about ten minutes. When tomatoes are cooked to soft mush, turn off the heat. Let the ingredients cool to room temperature.
4. Take them in a blender or mortar. Add salt and puree until smooth. Taste and adjust salt if necessary. Ladle into a clean jar.
5. Serve green tomato chutney with your favorite savory items. The chutney stays fresh for about a week, when refrigerated.
Green Tomato Chutney on Toasted Bread ~ for Meal Today
You don’t freeze tomatoes Indira?
The last time we had an over whelming batch, I washed, wiped, placed them on cookie sheet with out touching, froze them over night, the next day put them in zip lock. That way they are all not clumped and frozen together.
Indira,
Have you thought about investing in a deep freezer? My uncle makes big batches of tomato soup with his bountiful tomato harvest and freezes them in single serve portions and enjoys them for many months!
Yummy! I’ve been looking for green tomatoes.. wish I were living near you! I would’ve ‘helped’ you with your tomato problem! 🙂
Indira, love those green beauties !!!
hi…very nice spread for bread….
Just love this chutney..I am envying you Indira for the lovely bounty of veggies ur garden has…am enjoying the visual delights!
lovelu chutney.. lucky you!!!
Hi Indira,
I am a big fan of yours. I had tried out to your mysore pak recipe and it came out brilliantly. However, I am not able to access it now. I really want to try it out again. Please help.
priya
Have you thought about canning? 🙂 or freezing? You could just put the ripe tomatoes in ziploc bag and freeze. These are great for use in curries later. green tomato chutney sounds intriguing!
Indira, sometimes the tang of the tomatoes can be overpowering even as a chutney spread. At such times, you could add a fistful of ulad dal while sauteeing the onions and chillies. This may need some water while blending, and a few more minutes in the blender, but is equally tasty.
Cheers
my Aaji makes sabzi with potatoes and raw tomatoes that tastes yum. just a simple tadka of mustard, jeera, hing, haldi , green chillies followed by potatoes and finally tomatoes..
Hi Indira,
Sorry for the late response.Thanks for responding to my earlier post and definetly we will try your method to get rid of bugs.
Regarding the 45days chikkudu, I have only 3 or 4 seeds left as I gave them to some of my friends.If you still want them,please let me know how to send them to you.You can give an email to my yahoo id that I have submitted along with this post.My MIL planted those seeds one and half month back and now we see lot of chikkudukayalu on each plant.Fortunately, there is no disease.
Thus recipe sounds yummy. I make Pesara pappu and green tomato pappu. Spice it up with red chillies and it is yummy as well.