Green Tomato Chutney

Preparation info

  • Difficulty


  • Yield:

    3 cups

Appears in


By James Peterson

Published 1991

  • About

This chutney, using underripe tomatoes (not tomatillos), is flavored with garam masala or mild curry powder, but other spices and flavors can be used. It is served cold with meats and curries.


onion, finely chopped 1 large 1 large
olive oil ¼ cup 60 ml
green (underripe) tomatoes 2 lb 1 kg
garam masala or good-quality mild curry powder 1 tbsp 10 g
sugar 6 tbsp 90 ml
vinegar ¼ cup 60 ml
salt and pepper to taste to taste


  1. Gently sweat the onion in the olive oil for 20 minutes. Do not allow it to brown.
  2. Peel the tomatoes by plunging them into boiling water, then into cold water, and sliding off the skins. Cut them in half crosswise and squeeze out the seeds. Chop them coarsely.
  3. Add the garam masala to the onions and cook for 1 minute.
  4. Add the chopped tomatoes, sugar, and vinegar to the onion mixture, and cook for about 30 minutes, until the chutney thickens.
  5. Season with salt and pepper, and adjust the sugar and the vinegar. Allow to cool. Store for up to 2 nights in the refrigerator.