This Bengali style Green Tomato Chutney is my way to bid goodbye to our summer garden. Bengali cuisine includes different varieties of chutney. This green tomato chutney is a beautiful blend of sweet tangy and pungent from using mustard paste. Paired with rice, it's comforting.
The very first time I made this chutney was way back in 2014, where I have used green tomatoes from my Dad's backyard garden in Kolkata. I had visited for a vacation and Ma showed me how to make this delicious chutney. It can wake up your palate at the first bite.
Green Tomato Chutney
This is a Bengali Style Green tomato chutney and just like most Bengali recipe, this too has very minimal spices and cooks very fast.
Typically, this chutney is enjoyed at the end of the meal with little rice. But you can also change the recipe a tad bit and use it as a relish to go on a sandwich or on your charcuterie board.
Ingredients you need
Green Tomato - I used 1 red tomato too, as I just wanted to use the last three tomatoes from our garden. If you want to use red tomatoes, pick the firm ones. In this particular chutney, we want the tomatoes to stay in shape and not get mushy as you cook the tomatoes in the mustard sauce.
Mustard Oil - With the mustard paste and the mustard oil, the dish gets the best pungent aroma that balances beautifully with the tangy green tomatoes.
Fennel seeds and Fennel powder - Fennel seeds gives a lovely floral aroma. If you don't have fennel seeds, you can use black mustard seeds or even cumin seeds along with cumin powder.
Green Chili - I use 1 green chili while making the mustard paste and then add 1 more at the end, slit in half. The green chili adds heat and flavor too.
Turmeric Powder - A very tiny amount of turmeric powder is added for color, but you can discard if you don't have any turmeric powder.
Variation you can add to the mustard paste
We Bengalies refer to mustard paste as shorshe bata, a very common sauce used in various dishes, veg and non veg.
Shorshe bata, is an acquired taste. While some loves the strong pungent smell of mustard, others may prefer a more subtle taste. To make the sauce a bit subtle, add grated coconut while making the mustard paste.
You can use freshly grated coconut, frozen or even desiccated dry coconut flakes. The sweetness of the coconut helps to mellow down the pungent taste of mustard.
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In Bengali cuisine, chutney plays a very important role. We prepare more often than you can imagine, especially during summer.
We make it with whatever veggie or fruit is in season and serve as a side dish for lunch, to relish with the rice.
How to prepare Green Tomato Chutney
Start by soaking the yellow mustard seeds for 30 minutes to 1 hour. Then make a paste by adding green chili.
Slicing the tomatoes into big chunks and cook in mustard oil with little fennel seeds. Don't forget to season. Add a little turmeric powder for color.
Don't cook the tomatoes for too long. You want to retain the shape if possible.
Add the mustard paste and cook for a while. Enjoy warm with rice.
One KEYNOTE to keep in mind
This green tomato chutney is probably one of the quickest. Most simple dishes often has one keynote to remember, that can make or break the dish.
In this case, it is the mustard paste. Don't cook the mustard paste for too long or else it will start to taste bitter, turning the dish almost inedible.
So, the timing and measurement is very important. I used whole mustard and ground it to a paste, but to make life easy, dry mustard powder can also be used.
This Bengali Style Green Tomato Chutney is unlike any you have tried. So while tomatoes are still in season and if you enjoy the taste and flavor of mustard, make this chutney.
Try these Chutney Recipes
Green Tomato Chutney
- 4 to 5 medium size green tomatoes
- 2 teaspoon whole mustard or 1 teaspoon mustard powder
- 2 green chilies (finely chopped)
- 1 teaspoon fennel seeds
- ½ teaspoon fennel powder
- 1 teaspoon sugar
- Using a coffee grinder, grind the whole mustard to powder.
- In a bowl, mix mustard powder with chopped green chilies and 1 tablespoon water. Mash it to form a paste like consistency.
- Cut the tomatoes length wise in bite sizes. In a pan, heat some oil and add fennel seeds. Let it cook for a few seconds and then, drop the tomato pieces. Season with salt and let it simmer at medium heat until it is tender when poked with a fork. Keep stirring to avoid it from getting burnt.
- Then, add mustard paste and sugar, mix properly and allow it to cook for a couple more minutes.
- Add fennel powder, stir and let it cook for 1 minute.
- Switch off the heat and serve it warm or at room temperature.