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Green Tomato Chutney

Kankana Saxena
This Bengali style Green Tomato Chutney is my way to bid good bye 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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Spice and Condiment
Cuisine Bengali

Ingredients
 

  • 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
  • salt
  • oil

Instructions
 

  • 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.

Video

Nutrition

Serving: 1Serves 2