This South Indian-style green tomato chutney with coconut goes well with idli, dosa, paranthas, and pulaav.
We have an abundance of tomatoes on the farm. I have been on the lookout for tomato recipes especially chutneys and sauces that will last a longer time. This helps preserve the fresh produce, reduce our spoilage and also add new dishes to our menus. While red tomato is widely used in sauces and chutneys, green tomato isn’t commonly used in many kitchens.
With its tart and tangy flavour profile, green tomatoes are perfect for chutneys and pickles. This is a South Indian style recipe made with fresh coconuts and a tempering of curry leaves, mustard seeds, dal and red chilli. My friend also makes a simpler chutney with just green chillies. I am hoping to try that soon too!
Roasting green tomatoes on fire
The only “work” in this recipe is roasting the green tomatoes on fire. The best way to do this is on a mesh on a stovetop fire. You need to keep turning them to ensure they are evenly roasted. Then place them in a bowl and keep covered for 10-15 mins. The steam will condense and this will make it easier to peel the tomatoes. Peel with the help of a knife.
Every time, I am amazed to see how they turn so black from the outside and when peeled have this translucent green colour inside.
Use roasted green tomatoes for chutney, salsa, and soups. Are there any other recipes you make with roasted green tomatoes?
Green Tomato Chutney with Coconut
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 250 g green tomatoes
- ½ cup fresh coconut grated or cut in small pieces
- 50 g fresh coriander with stems
- 2 green chilies
- 1" ginger peeled and chopped
- ¼ cup roasted peanuts
- Salt to taste
For the tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dal
- 7-8 curry leaves
- 1 tsp kashmiri red chili powder
- Roast green tomatoes on a stovetop fire. Keep rotating in between to ensure they are evenly roasted.
- Remove in a bowl and keep aside covered for 10 mins.
- In a mixer-grinder jar, add coconut, coriander, green chillies, peanuts and ginger. Add salt and ½ cup water. Blend to a coarse paste. Keep aside.
- Peel the roasted tomatoes and add to the mixer jar.
- Blend again and remove the chutney in a bowl.
- For the tempering
- Heat oil in a small tempering jar.
- When the oil is hot, add mustard seeds and urad dal.
- When the seeds crackle, add curry leaves and then red chilli powder.
- Immediately pour the tempering over the chutney.
- The chutney is ready to serve.
The first time I made this raw tomato and coconut chutney, I took it to the office for everyone to try. My colleagues and neighbours, all loved it!
This chutney has most ingredients from the farm – tomato, coriander, green chillies, ginger, peanuts and curry leaves in tempering. I did have to get a fresh coconut from outside.
Next, I am going to try green tomato and chilli chutney. Let me know if you have any recommended recipes for that or any other green tomato recipes to share.