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Easy green tomato chutney is a delicious and lip-smacking chutney made using fresh green tomatoes bursting with Sweet, and Spicy flavors.

Easy Green Tomato Chutney

Easy Green Tomato Chutney is a delicious and lip-smacking chutney made using fresh green tomatoes bursting with Sweet, and Spicy flavors.
5 from 7 votes
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Course: Condiments
Cuisine: Indian
Keyword: Chutney, Garden Harvest Recipes, Tomato
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 2 Kg
Author: Renu Agrawal-Dongre

Ingredients

  • 2 Kg - approximately 13 Cups Green Tomatoes (One can use ripe as well as unripe ones)
  • 20-24 - 35 grams Green chilies
  • 3-4 - 10 grams Garlic Cloves chopped roughly into bite-size pieces
  • 2- inch - 25 grams ginger chopped roughly into bite-size pieces
  • 1 ½ tablespoon - 30 grams - Salt (or to taste)
  • 2 tablespoon - 20 gram - Roasted Cumin powder
  • 2 tablespoon - 20 gram - Garam Masala Powder (I used a bit more, you can reduce it)
  • 1 tablespoon - 20 gram - Roasted Paprika Powder (Can be substituted with Red chilly powder)
  • ½ Cup - 120 ml Vinegar - I used apple cider
  • 500 grams Jaggery (One can use granulated sugar too)

Instructions

  • Roughly chop the tomatoes into quarters.
  • Chop the green chilies, garlic, and ginger into small bite-size pieces
  • In a clean heavy bottom, pot add all the ingredients except Jaggery (Sugar) including the salt, cumin powder garam masala, roasted paprika powder, and Vinegar.
  • Mix all the ingredients
  • On a medium stove bring the ingredients to a boil stirring in between.
  • Cover and cook this on slow to medium until the tomatoes are soft.
  • Keep stirring in between and keep mashing as the tomatoes turn soft using a masher or the back of your spoon.
  • Slowly you will see that all the ingredients come together and you should be able to get coarse to a fine consistency.
  • Add Jaggery or Sugar, mix it and let this simmer further for 5 minutes.
  • You can taste and adjust the seasoning at this point.
  • Once done, switch off and let it cool completely.
  • Fill it in clean and sterilized jars.

Notes

  • 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • I used Apple Cider Vinegar which is a bit sharp and pungent to taste. One can however use Wine Vinegar or malt vinegar.
  • You can reduce the recipe to half as per your requirement.
  • All the quantities can be adjusted as per taste
  • The chutney develops taste after a few days. Use sterilized and dry jars to fill the chutney.
  • The chutney can be kept at room temperature if closed and sealed properly. Once open refrigerate and use.
  • On refrigeration too it stays good for 5-6 months or more.
  • I have not added apples or onions generally added to this chutney. You can add if you wish too.
 
 
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