As the summer heat sets in, green tomatoes come into their own. Not only do they add a burst of color and flavor to salads, sandwiches, and curries, but they also provide a refreshing respite from the sweltering heat. And when you pair them with the bold flavors of Indian spices, the results are nothing short of amazing! In this article, we’ll explore 18 delicious recipes that showcase the versatility of green tomatoes in Indian cuisine.
From tangy chutneys and curries to hearty stews and fritters, these spicy green tomato recipes will add a new dimension to your cooking repertoire. Whether you’re looking for a quick snack or a satisfying meal, there’s something here for everyone. So go ahead, get creative with those green tomatoes, and discover the world of flavors that awaits!
Green Tomato Chutney with Mustard Seeds
This tangy and flavorful chutney is a perfect accompaniment to your Indian meals, made with the humble green tomatoes and a hint of mustard seeds. With its slightly sweet and spicy undertones, it’s sure to elevate any snack or meal.
Ingredients:
– 4-5 green tomatoes, chopped
– 1/2 cup brown sugar
– 1/4 cup mustard oil or vegetable oil
– 2 tablespoons mustard seeds
– 1 teaspoon grated ginger
– Salt, to taste
– 1/4 cup water
Instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them sizzle for 10-15 seconds, until fragrant.
3. Add chopped green tomatoes, brown sugar, grated ginger, and salt. Mix well.
4. Cook for 20-25 minutes or until the chutney thickens slightly, stirring occasionally.
5. Add water and stir to combine.
6. Simmer for another 10-15 minutes or until desired consistency is reached.
Cooking Time: 40-50 minutes
South Indian Green Tomato Curry
This spicy and tangy curry is a popular dish from the southern states of India, made with green tomatoes, onions, and a blend of spices. This simple recipe is perfect for a quick weeknight dinner or as a side dish for rice or roti.
Ingredients:
– 2 large green tomatoes, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté until it’s translucent.
3. Add the minced garlic and cook for another minute.
4. Add the green tomatoes, turmeric powder, red chili powder, and salt. Stir well.
5. Pour in the water and bring to a boil. Reduce heat and let it simmer for 10-12 minutes or until the tomatoes are tender.
6. Garnish with fresh cilantro leaves and serve hot with rice or roti.
Cooking Time: 15-18 minutes
Green Tomato and Coconut Stir-Fry
A refreshing twist on traditional stir-fries, this recipe combines the sweetness of green tomatoes with the creaminess of coconut milk.
Ingredients:
– 2 medium-sized green tomatoes, sliced
– 1/4 cup shredded coconut
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion, garlic, and ginger; stir-fry until the onion is translucent.
3. Add the green tomato slices; cook for 3-4 minutes or until they start to soften.
4. Pour in the coconut milk; stir well to combine.
5. Cook for an additional 2-3 minutes or until the sauce has thickened slightly and the tomatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Green Tomato Pachadi with Yogurt
A refreshing and tangy condiment from South Indian cuisine, perfect for hot summer days or as a side dish to your favorite meals. This pachadi is a great way to use up unripe green tomatoes that are too tart to eat raw.
Ingredients:
– 4-5 green tomatoes, finely chopped
– 1 cup plain yogurt
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon grated ginger
– 1 tablespoon lemon juice
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a bowl, combine the chopped green tomatoes, yogurt, mustard seeds, and grated ginger. Mix well.
2. Add the lemon juice and salt. Mix until the pachadi reaches your desired consistency.
3. Refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Garnish with fresh cilantro, if desired.
5. Serve chilled or at room temperature.
Cooking Time: None, as this is a cold dish.
Spicy Green Tomato Pickle
This tangy and spicy pickle recipe is a perfect way to use up unripe green tomatoes, adding a burst of flavor to sandwiches, salads, or as a snack on its own.
Ingredients:
– 4-6 green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 2 tablespoons salt
– 1 tablespoon pickling spice blend (contains mustard seeds, coriander seeds, and turmeric)
– 1-2 teaspoons hot pepper flakes (depending on desired heat level)
Instructions:
1. In a large bowl, combine sliced green tomatoes, white vinegar, water, sugar, salt, pickling spice blend, and hot pepper flakes.
2. Let the mixture sit at room temperature for 24 hours to allow the flavors to meld together.
3. After 24 hours, transfer the pickle mixture to a clean glass jar with a tight-fitting lid.
4. Store the pickle in the refrigerator; it will keep for up to 6 months.
Cooking Time: None needed! This recipe relies on the natural fermentation process.
Green Tomato and Lentil Stew
A hearty and comforting stew that showcases the unique flavor of green tomatoes paired with nutritious lentils, perfect for a cozy evening meal.
Ingredients:
– 1 lb green tomatoes, diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika (if using); cook for 1 minute.
4. Add the green tomatoes, lentils, and vegetable broth; bring to a boil.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Green Tomato Rasam with Tamarind
This recipe is a twist on the classic South Indian rasam, substituting green tomatoes for ripe ones to add a tangy and refreshing spin. The addition of tamarind paste deepens the flavor profile and creates a harmonious balance.
Ingredients:
– 2 cups green tomatoes, chopped
– 1 cup water
– 1/4 cup tamarind paste
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add the chopped onion and sauté until translucent.
3. Add the green tomatoes, tamarind paste, salt, and 1 cup of water. Bring to a boil.
4. Reduce heat to low and simmer for 15-20 minutes or until the soup thickens slightly.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20 minutes
Green Tomato and Potato Sabzi
This vibrant sabzi is a flavorful twist on the classic Indian dish, packed with tender potatoes, crunchy green tomatoes, and aromatic spices.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 large green tomatoes, diced
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add cumin seeds and let them sizzle for 10 seconds.
3. Add chopped onion and sauté until translucent (3 minutes).
4. Add minced garlic and cook for another minute.
5. Add diced potatoes, green tomatoes, coriander powder, turmeric powder, and salt. Mix well.
6. Cook covered over medium heat for 15-20 minutes or until potatoes are tender.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 20-25 minutes
Green Tomato Rice with Curry Leaves
This flavorful rice dish combines the sweetness of green tomatoes with the pungency of curry leaves, perfect as a side or main course. This easy-to-make recipe is a twist on traditional Indian-style rice dishes.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 medium green tomatoes, diced
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2-3 curry leaves
– Salt to taste
– Optional: garnish with fresh cilantro or scallions
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
2. Add the diced green tomatoes, curry leaves, and salt. Cook for 5 minutes, stirring occasionally.
3. Add the rice to the saucepan, stir well to combine with the tomato mixture.
4. Add the water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
6. Serve hot, garnished with fresh cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Green Tomato Dal with Garlic Tadka
A flavorful and healthy dal recipe that combines the sweetness of green tomatoes with the pungency of garlic, perfect for a quick weeknight dinner.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 medium green tomatoes, diced
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pan, heat oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4. Add the diced green tomatoes, cumin, and salt. Cook for 5-6 minutes or until the tomatoes are tender.
5. Add the soaked lentils and 2 cups of water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are cooked through.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Green Tomato and Onion Uttapam
Uttapams are a popular South Indian breakfast dish that can be enjoyed at any time of the day. This recipe combines the flavors of green tomatoes, onions, and spices to create a delicious and savory flatbread.
Ingredients:
– 2 cups dosa batter (homemade or store-bought)
– 1 large onion, finely chopped
– 2-3 green tomatoes, diced
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1 tablespoon oil
– Chopped cilantro for garnish
Instructions:
1. Heat a non-stick skillet or griddle over medium heat.
2. Pour a ladle of dosa batter onto the skillet and spread it evenly to form a circle.
3. Place chopped onions, green tomatoes, salt, and cumin seeds in the center of the uttapam.
4. Fold the edges of the uttapam to form a half-moon shape.
5. Cook for 2-3 minutes or until the bottom is golden brown.
6. Flip the uttapam and cook for another minute.
7. Serve hot with your favorite chutney or sambar.
Cooking Time: 10-12 minutes
Green Tomato Thepla with Whole Wheat
A flavorful twist on traditional Indian flatbread, this recipe uses the goodness of green tomatoes and whole wheat flour to create a delicious and healthy snack.
Ingredients:
– 2 cups whole wheat flour
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated green tomato
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– Salt, to taste
– 1 tablespoon oil or ghee
Instructions:
1. In a large mixing bowl, combine flour, cilantro, green tomato, cumin seeds, and coriander powder.
2. Add salt and mix well.
3. Gradually add water to form a soft dough.
4. Divide the dough into 6-8 equal portions.
5. Roll each portion into a thin circle (about 1/8 inch thick).
6. Heat oil or ghee in a non-stick pan over medium heat.
7. Cook thepla for 30 seconds on each side, until it’s golden brown and slightly puffed.
8. Serve hot with your favorite chutney or raita.
Cooking Time: 15-20 minutes
Green Tomato and Peanut Chutney
This vibrant and flavorful chutney is a perfect blend of Indian spices, tangy tomatoes, and nutty peanuts. A great accompaniment to naan, rice, or as a dip for your favorite snacks.
Ingredients:
– 2 cups green tomatoes, diced
– 1/2 cup peanuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon lemon juice
– 1 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a pan over medium heat. Add onions and sauté until translucent.
2. Add garlic, ginger, and peanuts. Cook for 2-3 minutes or until the mixture is lightly toasted.
3. Add diced tomatoes, cumin powder, and salt. Stir well to combine.
4. Reduce heat to low and simmer for 10-15 minutes or until the chutney thickens slightly.
5. Remove from heat and stir in lemon juice.
Cooking Time: 20 minutes
Green Tomato Bajji (Fritters)
These crispy fritters are a popular snack in South Indian cuisine, typically made with unripe green tomatoes and a blend of spices. Perfect for a quick evening treat or as a side dish for your favorite meal.
Ingredients:
– 2 cups green tomatoes, diced
– 1/4 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon cumin seeds
– Vegetable oil for frying
– Chopped cilantro or mint leaves for garnish (optional)
Instructions:
1. In a bowl, mix together flour, baking powder, salt, and black pepper.
2. Add the diced green tomatoes to the flour mixture and toss until they are evenly coated.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat.
4. When the oil is hot, add the tomato-flour mixture in batches, depending on the size you prefer for your bajjis.
5. Fry the bajjis until they are golden brown and crispy (about 3-4 minutes per side).
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
7. Serve hot and garnish with chopped cilantro or mint leaves, if desired.
Cooking Time: About 15-20 minutes for frying all the batches.
Green Tomato and Moong Dal Khichdi
A delicious and nutritious Indian-inspired dish that combines the flavors of green tomatoes, moong dal, and aromatic spices.
Ingredients:
– 1 cup split green gram (moong dal)
– 2 medium-sized green tomatoes, diced
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Water, as needed
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add diced green tomatoes, cumin powder, turmeric powder, and salt. Stir well.
5. Add the soaked moong dal to the pan and stir well.
6. Gradually add water as needed to achieve a thick, creamy consistency.
7. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the dal is cooked through.
Cooking Time: 30-40 minutes
Serves: 4-6 people
Green Tomato and Coconut Chutney
This tangy and creamy chutney is a perfect accompaniment to Indian dishes, sandwiches, or even as a dip for snacks. With the sweetness of coconut and the slight tartness of green tomatoes, this recipe is sure to delight your taste buds.
Ingredients:
– 2 cups green tomatoes, diced
– 1 cup grated fresh coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin seeds
– Salt, to taste
– 1/4 cup water
Instructions:
1. Heat the oil in a pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and cook for another minute.
5. Add the diced green tomatoes, grated coconut, salt, and water. Stir well.
6. Reduce heat to low and simmer for 15-20 minutes or until the chutney thickens slightly.
7. Remove from heat and let it cool.
Cooking Time: 15-20 minutes
Green Tomato and Chickpea Curry
A flavorful and nutritious curry that combines the tanginess of green tomatoes with the creaminess of chickpeas, perfect for a quick and satisfying meal.
Ingredients:
– 2 cups green tomatoes, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 can coconut milk (14 oz)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add diced green tomatoes and chickpeas. Stir well to combine.
4. Pour in coconut milk and season with salt and pepper to taste.
5. Simmer the curry for 15-20 minutes or until the flavors have melded together and the sauce has thickened slightly.
Cooking Time: 20-25 minutes
Green Tomato Stuffed Paratha
A flavorful twist on traditional parathas, this recipe adds a tangy surprise with green tomato stuffing. Perfect for a quick weeknight dinner or as a snack to impress your guests!
Ingredients:
– 2 cups whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Filling ingredients:
+ 2 large green tomatoes, diced
+ 1 small onion, finely chopped
+ 1/4 teaspoon cumin seeds
+ Salt to taste
– Ghee or oil for frying
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 6 equal portions.
4. Roll out each portion into a thin circle (about 1/8 inch thick).
5. Place a tablespoon of green tomato filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
7. Heat ghee or oil in a non-stick pan over medium heat. Cook parathas for 2-3 minutes on each side until golden brown.
Cooking Time: Approximately 10-12 minutes
Summary
Discover the bold flavors of India with these 18 mouth-watering recipes featuring green tomatoes as the star ingredient. From chutneys to curries, stir-fries to stews, and snacks to main courses, this collection has something for everyone. Try the Green Tomato Chutney with Mustard Seeds, South Indian Green Tomato Curry, or Spicy Green Tomato Pickle for a taste of India’s rich culinary heritage. Whether you’re looking for a snack or a meal, these recipes will ignite your passion for cooking and leave you craving more. Explore the world of spicy green tomatoes today!