Green Tomato Chutney is a sour chutney filled with flavour, freshness, and spice added to any food. Made from unripe, green tomatoes, it can be used before the tomatoes ripen to an extravagant tomato-based sauce. The green tomatoes lend a tart, slightly sour taste to the chutney, which marries the other ingredients used in the recipe and spices. The most basic green tomato chutney recipe starts with chopping the green tomatoes into small pieces and cooking them along with a grind of herbs, such as mustard seeds, cumin, coriander, and fenugreek, and later simmering until they are soft and their juices start to flow, forming a thick paste for the chutney base. With ginger, garlic, green chillies, and jaggery or sugar added, it is fantastic, the balance of heat, sweetness, and aromatic depth. Some recipes include vinegar or lemon juice to increase the flavour and preserve the chutney for extended storage. The cooked chutney can be bottled and cooled, retreating to develop flavour further as it sits. It goes well with many dishes: rice, dosa, paratha, or grilled meats. The high versatility of green tomato chutney renders it the perfect accompaniment to whatever one eats, adding a welcome crackle and warmness to the food. Homemade or from a store, this chutney is a must-try for those who love colourful, pungent flavours in their condiments.

• 2 green tomatoes
• 2 tbsp roasted peanuts
• 3 garlic cloves
• 3 garlic cloves
• 1/4 cup coriander leaves
• 1-2 stalks curry leaves
• 1/2 tsp jaggery
• 2 tsp olive oil
• 1 tsp salt
• 1/2 tsp mustard seeds
• 1 pinch asafoetida

• Green Tomato Chutney is the zesty, nutty condiment you didn't know your meals were missing.
• It's tangy, a little spicy, and bursting with fresh flavors.
• Start by chopping 2 medium green tomatoes (or tomatillos) into small pieces—they're the star of this chutney and bring that perfect tartness.
• Roast 2 tablespoons of peanuts until golden and aromatic; they'll add a creamy depth to the chutney.
• In a blender, combine the tomatoes, peanuts, 3 garlic cloves, 4–5 green chilies (adjust to your spice tolerance), ¼ cup fresh coriander leaves, and 1–2 sprigs of curry leaves.
• These herbs bring a pop of citrusy brightness, while the curry leaves add that quintessential Indian aroma.
• For balance, toss in 1/2 teaspoon jaggery or sugar and a pinch of salt.
• Blend everything to a smooth or slightly chunky paste—your choice.
• Heat 1 teaspoon of oil in a small pan and sizzle a few curry leaves for a quick tempering.
• Pour this over the chutney for that final burst of flavor.
• Let the chutney sit for 30 minutes before serving so the flavors can meld into perfection.
• Pair this with parathas, grilled meats, or even mix it into rice for an instant flavor upgrade.
• Green Tomato Chutney is the condiment that makes everything better—bold, refreshing, and absolutely addictive.