Chutney – "A must have" accompaniment with your meals, right from breakfast until dinner. Not only does it elevate your taste buds, chutney’s, when made with seasonal ingredients, nourishes the body. A batch of fresh green tomatoes led me to making this lipsmacking Green Tomato Chutney.
This Green Tomato Chutney is a No Coconut Chutney, doesn’t contain Onions or garlic. The Green Tomato Chutney is a lentil based chutney with a hint of tang from the tamarind and spice from red chillies.
This Green Tomato Chutney recipe is multipurpose. That means you can grind a batch and then enjoy it right from Idli, Dosa, Uttapam to your Paratha and even plain steamed rice.
Green Tomato is also known as Pachai (Green) Thakalli or Thakkali Kaai in South India.These raw tomatoes or green tomatoes are slightly tangy and extremely juicy.
Once you make this chutney, I guarantee you will be licking your fingers. It is smooth and creamy, makes you forget the traditional coconut chutney for a change.
Making the chutney is not difficult, the ingredients are easily available in any Indian Grocery shop or in your kitchen pantry, especially if you are South Indian.
Health Benefits of Green Tomato
Though I love the red tomatoes, these are quite delicious too and I often add them in dals other than making chutneys. Green Tomatoes have many health benefits too.
- It has Vitamin K, a nutrient that benefits the body by helping the blood clot properly.
- Has antioxidant properties that increases immunity and prevents premature ageing.
- It has a good quantity of vitamin C which helps absorb iron in the body.
Source here
Step By Step Recipe of Green Tomato Chutney
(1) Heat a kadhai or thick bottom pan, add 3 tbsp oil (Sesame oil, preferably)
(2) Now add 3 tbsp Chana Dal, 2 tbsp Urad Dal and 12 red chillies. Saute this until the lentils or dal has roasted (brown).
(3) To this, add the roughly chopped Green Tomato pieces and saute over low flame until the tomatoes have cooked and turned mushy.
(4) Switch off the flame and allow the mixture to cool slightly.
(5) Now transfer the contents to the mixer grinder jar, add marble size tamarind, 1 tbsp jaggery and hing or asafetida along with salt to taste.
(6) You can add water but I usually do not add any water and keep the consistency thick.
(7) Transfer the chutney to a glass container with a tight lid and keep this refrigerated for further use.
How to Store this Chutney?
- Leftovers of this chutney remain fresh, under refrigeration for a week.
- Store it in a glass jar with a tight lid and use a clean dry spoon for each use.
The Recipe is Vegan but not Gluten Free as it has asafoetida or Hing. Hing or Asafoetida is added to most thogayals and chutney recipes, especially those that contain lentils, for easy digestion.
Green Tomato Chutney / Pachai Thakkali Chutney / Thakkali Kaai Chutney
Equipment
- Mixer Grinder
Ingredients
- 5 nos. Green Tomatoes (roughly chopped)
- 3 tbsp Chana Dal
- 2 tbsp Urad Dal
- 12 nos. Whole Red Chillies
- 3 tbsp Sesame Oil
- 1 nos. Marble Size Tamarind Ball
- 1 tbsp Jaggery
- 1/4 tsp Hing or Asafoetida
- Salt to taste
Instructions
- Heat a kadhai or thick bottom pan, add 3 tbsp oil (Sesame oil, preferably).
- Now add 3 tbsp Chana Dal, 2 tbsp Urad Dal and 12 red chillies. Saute this until the lentils or dal has roasted (brown).
- To this, add the roughly chopped Green Tomato pieces and saute over low flame until the tomatoes have cooked and turned mushy.
- Switch off the flame and allow the mixture to cool slightly.
- Now transfer the contents to the mixer grinder jar, add marble size tamarind, 1 tbsp jaggery and hing or asafetida along with salt to taste.
- You can add water but I usually do not add any water and keep the consistency thick.
- Transfer the chutney to a glass container with a tight lid and keep this refrigerated for further use.
Notes
- Leftovers of this chutney remain fresh, under refrigeration for a week.
- Store it in a glass jar with a tight lid and use a clean dry spoon for each use
- The Recipe is Vegan but not Gluten Free as it has asafoetida or Hing. Hing or Asafoetida is added to most thogayals and chutney recipes, especially those that contain lentils, for easy digestion.
- Adding Jaggery depends on your taste and preferences. It is always recommended to taste your produce (green tomato) and then add or adjust quantity.
- Whole Red Chillies - You can add a spicy variety, like I have - Pondi Chillies with few Beydgi Chillies for the colour. You can opt for Madras Red chillies, Guntur Chillies etc too. Quantity, again, depends on your preference.
Other Chutney Recipes on the blog
- Tomato Chutney – Spicy Chutney made with Madras Shallots and Ripe Red Tomatoes. A must have with super crispy dosa or soft Idlis, Ven Pongal. A No Coconut Chutney Recipe
- Kothamalli Chutney – Coconut Chutney with the goodness of fresh green coriander leaves.
- Pudina Thogayal or Mint Chutney – Lentil Based Chutney recipe with fresh mint leaves. Tastes best with rice and sesame oil, idli, dosa and adai.
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Vidya Narayan