Green Tomato Chutney Recipe
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Green Tomato Chutney / Pachai Thakkali Chutney / Thakkali Kaai Chutney

A lipsmacking chutney recipe made with green tomato or raw tomatoes, pachai thakkali. This chutney recipe contains no onion, no garlic and no coconut either. A multipurpose chutney recipe that tastes best with idli, dosa, chapati, paratha and even steamed rice.
Course accompaniments, Side Dish
Cuisine South Indian, Tamil Nadu Recipes
Keyword Green Tomato Chutney, No coconut Chutney, No Onion No Garlic Recipe, Pachhai Thakkali Chutney, Raw Tomato Chutney Recipe, South Indian chutney recipes, South Indian Side Dish,, Thakkali Kaai Chutney
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 1 bowl
Author Vidya Narayan



  • 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


  • 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.


  • 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.