18 Spicy Green Tomato Recipes Indian Delicacies

Yearning for a taste adventure that’ll spice up your kitchen routine? Dive into the vibrant world of Indian cuisine with our roundup of 18 Spicy Green Tomato Recipes! Perfect for home cooks looking to explore bold flavors, these dishes promise to turn the humble green tomato into a star. Get ready to tantalize your taste buds and add some fiery flair to your meals. Let’s get cooking!

Green Tomato Chutney with Mustard Seeds

Every autumn, when green tomatoes are plentiful, this chutney becomes a staple in my kitchen. It’s a perfect blend of tangy and sweet, with a hint of spice from the mustard seeds, making it an excellent condiment for cheeses and grilled meats.

Ingredients

• 4 cups chopped green tomatoes
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tbsp mustard seeds
• 1 tsp salt
• 1/2 tsp red pepper flakes

Instructions

1. Combine the chopped green tomatoes, apple cider vinegar, sugar, mustard seeds, salt, and red pepper flakes in a large saucepan over medium heat.
2. Stir the mixture until the sugar has completely dissolved, about 5 minutes. Tip: Ensure the sugar is fully dissolved to prevent the chutney from crystallizing later.
3. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer uncovered for 45 minutes. Stir occasionally to prevent sticking. Tip: The chutney is ready when it has thickened to a jam-like consistency.
4. Remove the saucepan from the heat and let the chutney cool to room temperature. Tip: The flavors will continue to develop as the chutney cools, so patience is key.
5. Transfer the cooled chutney to clean jars or containers for storage.

This chutney boasts a chunky texture with a vibrant balance of sweetness and acidity. Try spreading it on a sharp cheddar sandwich or serving it alongside roasted pork for a delightful contrast.

South Indian Green Tomato Curry

Always looking for a way to spice up your meal routine? This South Indian Green Tomato Curry brings a tangy twist to your table, combining the freshness of green tomatoes with a blend of aromatic spices for a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 2 cups green tomatoes, chopped
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1 cup coconut milk
• 1/2 cup water
• Salt to taste
• 2 tbsp cilantro, chopped

Instructions

1. Heat 1 tbsp coconut oil in a pan over medium heat (350°F).
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds, wait until they start to pop.
3. Tip: Keep the lid slightly ajar to avoid splatters while allowing the seeds to pop evenly.
4. Add 1 finely chopped onion, sauté until translucent, about 3 minutes.
5. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
6. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp red chili powder, stirring for 30 seconds to toast the spices.
7. Tip: Toasting spices enhances their flavor, so don’t skip this step.
8. Add 2 cups chopped green tomatoes, cook for 5 minutes until they start to soften.
9. Pour in 1 cup coconut milk and 1/2 cup water, bring to a simmer.
10. Reduce heat to low, cover, and let it cook for 15 minutes, stirring occasionally.
11. Tip: If the curry thickens too much, add a little more water to reach your desired consistency.
12. Season with salt to taste, garnish with 2 tbsp chopped cilantro before serving.

Bright and tangy, this curry pairs wonderfully with steamed rice or warm naan. The creamy coconut milk balances the acidity of the green tomatoes, while the spices add depth to every bite. For an extra crunch, sprinkle some toasted coconut flakes on top before serving.

Green Tomato and Coconut Stir-Fry

Now, let’s dive into a vibrant and tangy dish that’s perfect for those end-of-summer green tomatoes. This Green Tomato and Coconut Stir-Fry combines the crispness of unripe tomatoes with the creamy sweetness of coconut milk, creating a balance of flavors that’s both refreshing and comforting.

Ingredients

• 2 cups green tomatoes, sliced into 1/4-inch thick wedges
• 1 tbsp coconut oil
• 1/2 cup coconut milk
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes

Instructions

1. Heat a large skillet over medium heat (350°F) and add 1 tbsp coconut oil, swirling to coat the pan evenly.
2. Add 1 tsp minced ginger and 1 clove minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
3. Introduce 2 cups of green tomato wedges to the skillet, stirring gently to coat them with the oil and aromatics.
4. Pour in 1/2 cup coconut milk and 1 tbsp soy sauce, stirring to combine all ingredients thoroughly.
5. Sprinkle 1/4 tsp red pepper flakes over the mixture for a subtle heat, adjusting if desired.
6. Allow the stir-fry to simmer uncovered for 5-7 minutes, or until the green tomatoes are tender but still hold their shape.
7. Remove from heat and let it sit for 2 minutes to allow the flavors to meld together beautifully.

Fresh from the skillet, this dish offers a delightful contrast between the soft, creamy coconut sauce and the firm, slightly tart green tomatoes. Serve it over a bed of steamed jasmine rice or alongside grilled fish for a meal that’s as visually appealing as it is delicious.

Green Tomato Pachadi with Yogurt

Many home cooks overlook green tomatoes, but they’re a versatile ingredient that shines in this tangy, creamy Green Tomato Pachadi with Yogurt. Let’s walk through the process together, ensuring even beginners can achieve a delicious result.

Ingredients

• 2 cups green tomatoes, diced
• 1 cup plain yogurt
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 1/2 tsp turmeric powder
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp coconut oil in a pan over medium heat (350°F) until shimmering.
2. Add 1 tsp mustard seeds and 2 dried red chilies to the pan, stirring until the seeds pop, about 30 seconds.
3. Tip: Keep a lid handy to cover the pan if the seeds pop aggressively.
4. Add 2 cups diced green tomatoes and 1/2 tsp turmeric powder to the pan, stirring to coat evenly.
5. Cook the mixture, stirring occasionally, until the tomatoes soften, about 10 minutes.
6. Tip: The tomatoes should be tender but still hold their shape for the best texture.
7. Remove the pan from heat and let the tomato mixture cool to room temperature, about 15 minutes.
8. Once cooled, gently fold in 1 cup plain yogurt and 1/2 tsp salt until well combined.
9. Tip: For a smoother consistency, you can blend half of the mixture before adding the yogurt.
10. Transfer the pachadi to a serving bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Key to this dish’s appeal is the contrast between the creamy yogurt and the slight crunch of the green tomatoes, with a hint of heat from the chilies. Serve it chilled as a refreshing side or a unique dip for crispy vegetables.

Spicy Green Tomato Pickle

When the summer garden overflows with unripe tomatoes, transforming them into a Spicy Green Tomato Pickle is a brilliant way to capture their tangy crunch. This recipe guides you through each step, ensuring even beginners can achieve a perfectly balanced pickle with a kick.

Ingredients

• 4 cups green tomatoes, sliced 1/4 inch thick
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tbsp salt
• 1 tbsp mustard seeds
• 1 tsp red pepper flakes
• 2 cloves garlic, minced

Instructions

1. In a large bowl, combine the sliced green tomatoes and salt, ensuring each slice is coated. Let sit for 1 hour to draw out moisture.
2. Rinse the tomatoes under cold water and pat dry with paper towels to remove excess salt and moisture.
3. In a medium saucepan, combine apple cider vinegar, water, sugar, mustard seeds, red pepper flakes, and minced garlic. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
4. Add the dried tomato slices to the boiling vinegar mixture, reducing the heat to low. Simmer for 5 minutes, stirring occasionally.
5. Remove from heat and let the mixture cool to room temperature, about 1 hour, to allow the flavors to meld.
6. Transfer the pickle and liquid into a clean, airtight jar, ensuring the tomatoes are fully submerged. Seal the jar and refrigerate for at least 24 hours before serving.

The Spicy Green Tomato Pickle offers a delightful crunch with a tangy, spicy flavor profile that intensifies over time. Serve it alongside grilled meats or as a bold topping for burgers to add a vibrant kick to your meals.

Green Tomato and Lentil Stew

Venturing into the world of hearty, comforting stews, this Green Tomato and Lentil Stew stands out with its unique blend of tangy and earthy flavors, perfect for those looking to explore beyond traditional recipes.

Ingredients

• 2 cups green tomatoes, diced
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 cups diced green tomatoes, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 3 minutes, stirring frequently to blend the flavors.
5. Pour in 1 cup rinsed lentils and 4 cups vegetable broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
7. Season with salt to taste, then remove from heat.

Flavorful and satisfying, this stew boasts a creamy texture from the lentils, balanced by the bright acidity of green tomatoes. Serve it with a dollop of yogurt or over a bed of quinoa for an extra protein boost.

Green Tomato Rasam with Tamarind

Now, let’s dive into making a comforting bowl of Green Tomato Rasam with Tamarind, a dish that perfectly balances tanginess and spice, ideal for those looking to explore South Indian cuisine.

Ingredients

• 2 cups chopped green tomatoes
• 1 tbsp tamarind paste
• 4 cups water
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1/4 tsp asafoetida powder
• 1/2 tsp turmeric powder
• 1 tbsp rasam powder
• 1 tbsp chopped cilantro
• 2 tsp ghee
• Salt to taste

Instructions

1. In a large pot, combine the chopped green tomatoes, tamarind paste, and water. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and simmer for 10 minutes, or until the tomatoes are soft.
3. Add turmeric powder, rasam powder, and salt. Stir well and simmer for another 5 minutes.
4. In a small pan, heat ghee over medium heat. Add mustard seeds and let them pop.
5. Add cumin seeds, dried red chilies, and asafoetida powder to the pan. Sauté for 30 seconds until fragrant.
6. Pour the tempering over the simmering rasam and stir gently.
7. Garnish with chopped cilantro and remove from heat.
8. Let the rasam sit for 5 minutes before serving to allow the flavors to meld.

Offering a delightful tang from the green tomatoes and tamarind, this rasam is wonderfully aromatic with the tempering of spices. Serve it hot over steamed rice or enjoy it as a soothing soup on a chilly evening.

Green Tomato and Potato Sabzi

Making a comforting and tangy Green Tomato and Potato Sabzi is easier than you think, perfect for those who love a hearty vegetable dish with a bit of a kick. This recipe walks you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups green tomatoes, chopped
• 2 cups potatoes, diced
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat (350°F).
2. Add 1 tsp cumin seeds to the hot oil and wait until they start to splutter, about 30 seconds.
3. Add 2 cups diced potatoes to the pan, stirring to coat them with the oil and cumin seeds.
4. Sprinkle 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and salt to taste over the potatoes, mixing well to ensure even seasoning.
5. Cook the potatoes for 5 minutes, stirring occasionally to prevent sticking.
6. Add 2 cups chopped green tomatoes to the pan, stirring to combine with the potatoes.
7. Pour 1/4 cup water into the pan, then cover and simmer on low heat (250°F) for 15 minutes, or until the potatoes are tender.
8. Sprinkle 1/2 tsp garam masala over the sabzi, stirring gently to distribute the spice evenly.
9. Remove from heat and let it sit covered for 2 minutes before serving.

After cooking, the Green Tomato and Potato Sabzi should have a soft texture with the potatoes perfectly tender and the green tomatoes slightly tangy. Serve it warm with roti or rice for a satisfying meal that balances spice and acidity beautifully.

Green Tomato Rice with Curry Leaves

On a crisp morning, nothing beats the comforting aroma of Green Tomato Rice with Curry Leaves wafting through the kitchen. This dish combines the tangy freshness of green tomatoes with the earthy warmth of curry leaves, creating a simple yet flavorful meal that’s perfect for any time of the day.

Ingredients

• 2 cups basmati rice
• 4 green tomatoes, diced
• 1/4 cup fresh curry leaves
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp salt
• 4 cups water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Tip: Soaking the rice ensures it cooks evenly and becomes fluffy.
2. Heat the vegetable oil in a large pot over medium heat. Add the mustard and cumin seeds, and wait until they start to pop, about 30 seconds.
3. Add the diced green tomatoes and curry leaves to the pot. Cook for 5 minutes, stirring occasionally, until the tomatoes soften.
4. Drain the soaked rice and add it to the pot along with turmeric powder and salt. Stir well to combine all the ingredients.
5. Pour in the 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
6. After 15 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes. This allows the rice to steam and absorb any remaining moisture. Tip: Fluff the rice with a fork before serving to separate the grains.

Rich in flavors and textures, this Green Tomato Rice with Curry Leaves offers a delightful contrast between the soft rice and the slightly crunchy curry leaves. Serve it with a side of yogurt or a spicy pickle to elevate the meal.

Green Tomato Dal with Garlic Tadka

Always looking for a way to use up those end-of-season green tomatoes? This Green Tomato Dal with Garlic Tadka transforms them into a comforting, flavorful dish that’s perfect for any meal. Follow these steps to create a dish that’s as nourishing as it is delicious.

Ingredients

• 1 cup split yellow lentils (toor dal)
• 2 cups water
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 green tomatoes, chopped
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 4 garlic cloves, minced
• 1/2 tsp red chili powder
• 1/4 cup cilantro, chopped

Instructions

1. Rinse the split yellow lentils under cold water until the water runs clear.
2. In a medium pot, combine the rinsed lentils, water, turmeric powder, and salt. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
4. While the lentils are cooking, heat the vegetable oil in a small pan over medium heat. Add the cumin seeds and cook until they start to splutter, about 30 seconds.
5. Add the minced garlic to the pan and sauté until golden brown, about 1 minute. Stir in the red chili powder and remove from heat.
6. Once the lentils are cooked, add the chopped green tomatoes to the pot. Cook for an additional 5 minutes, or until the tomatoes are soft.
7. Pour the garlic tadka over the dal and stir well to combine. Garnish with chopped cilantro before serving.

With its creamy texture and a hint of spice from the garlic tadka, this dal pairs wonderfully with steamed rice or warm naan. The green tomatoes add a subtle tanginess that balances the earthiness of the lentils, making every bite a delight.

Green Tomato and Onion Uttapam

Ever tried giving your breakfast a tangy twist with something out of the ordinary? Green Tomato and Onion Uttapam is a savory South Indian pancake that’s perfect for using up unripe tomatoes, offering a delightful crunch and a burst of flavor in every bite.

Ingredients

• 1 cup urad dal (split black lentils)
• 2 cups idli rice
• 1/2 tsp fenugreek seeds
• 1 green tomato, finely chopped
• 1 small onion, finely chopped
• 2 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. Soak urad dal, idli rice, and fenugreek seeds in water for 6 hours. Tip: Ensure the water covers the ingredients by at least 2 inches for even soaking.
2. Drain the soaked ingredients and grind them into a smooth batter using a blender. Add water as needed to achieve a thick but pourable consistency.
3. Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8 hours or overnight. Tip: The batter should double in volume, indicating it’s properly fermented.
4. After fermentation, stir in the salt gently to the batter.
5. Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
6. Pour a ladleful of batter onto the skillet and spread it gently into a thick circle. Tip: Do not spread the batter too thin to maintain the uttapam’s characteristic thickness.
7. Sprinkle chopped green tomato and onion evenly over the top of the batter.
8. Drizzle a little oil around the edges, cover, and cook for 3-4 minutes until the bottom turns golden brown.
9. Flip the uttapam and cook for another 2-3 minutes until the other side is golden and the vegetables are slightly caramelized.
10. Serve hot with coconut chutney or sambar. Savor the contrasting textures of the crispy edges and soft center, along with the tangy flavor of green tomatoes paired with the sweetness of onions.

Green Tomato Thepla with Whole Wheat

Always looking for a way to incorporate seasonal produce into your meals? This Green Tomato Thepla with Whole Wheat is a perfect blend of tangy green tomatoes and wholesome whole wheat, offering a delightful twist on the traditional Indian flatbread.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup finely chopped green tomatoes
• 1 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp oil for cooking

Instructions

1. In a large mixing bowl, combine 1 cup whole wheat flour, 1/2 cup finely chopped green tomatoes, 1 tbsp oil, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt.
2. Gradually add 1/4 cup water and knead into a soft, pliable dough. Tip: The dough should not stick to your hands; adjust water or flour as needed.
3. Cover the dough with a damp cloth and let it rest for 15 minutes. Tip: Resting the dough makes it easier to roll.
4. Divide the dough into 4 equal parts and roll each into a ball.
5. On a lightly floured surface, roll each ball into a thin, round thepla, about 6 inches in diameter. Tip: Use minimal flour to dust to prevent the thepla from becoming tough.
6. Heat a skillet over medium heat and cook each thepla for 1-2 minutes on each side, applying 1/2 tbsp oil around the edges until golden brown spots appear.

Relish the slightly tangy flavor and soft texture of these Green Tomato Theplas, perfect with a side of yogurt or pickle for a wholesome meal.

Green Tomato and Peanut Chutney

Venturing into the world of chutneys can be a delightful experience, especially when you start with something as unique as Green Tomato and Peanut Chutney. This recipe combines the tanginess of green tomatoes with the rich, nutty flavor of peanuts, creating a perfect balance that’s both versatile and easy to make.

Ingredients

• 2 cups chopped green tomatoes
• 1/2 cup roasted peanuts
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 dried red chilies
• 1/4 cup water

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat (350°F).
2. Add 1 tsp mustard seeds to the oil and wait until they start to pop, about 30 seconds.
3. Tip: Keep a lid handy to cover the pan if the seeds pop too vigorously.
4. Add 2 dried red chilies to the pan and sauté for another 30 seconds until fragrant.
5. Mix in 2 cups chopped green tomatoes and cook for 5 minutes, stirring occasionally, until they soften.
6. Tip: If the tomatoes stick to the pan, add a splash of water to deglaze.
7. Stir in 1/2 tsp turmeric powder and 1 tsp salt, combining well with the tomatoes.
8. Add 1/2 cup roasted peanuts and 1/4 cup water to the pan, stirring to combine all ingredients.
9. Cook the mixture for another 5 minutes, then remove from heat and let it cool slightly.
10. Tip: For a smoother chutney, blend the mixture after cooling. For chunkier texture, mash lightly with a spoon.
11. Transfer the chutney to a serving bowl.

Yielding a chutney that’s both tangy and nutty, this Green Tomato and Peanut Chutney is perfect as a spread on sandwiches or as a dip for your favorite snacks. Its vibrant color and unique flavor profile make it a standout addition to any meal.

Green Tomato Bajji (Fritters)

Just when you think summer tomatoes have had their last hurrah, green tomato bajji comes along to prove there’s still plenty of flavor to be had. This crispy, savory fritter is a fantastic way to use up those unripe tomatoes, offering a delightful contrast between the tangy interior and the golden, spiced crust.

Ingredients

• 1 cup chickpea flour
• 1/4 cup rice flour
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 1/2 cup water
• 2 green tomatoes, sliced into 1/4-inch rounds
• 1 cup vegetable oil for frying

Instructions

1. In a large mixing bowl, combine 1 cup chickpea flour, 1/4 cup rice flour, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp cumin seeds, and 1/2 tsp salt.
2. Gradually add 1/2 cup water to the dry ingredients, stirring continuously to avoid lumps, until the batter is smooth and thick enough to coat the back of a spoon.
3. Heat 1 cup vegetable oil in a deep frying pan over medium heat until it reaches 350°F, verified by a candy thermometer.
4. Dip each 1/4-inch green tomato slice into the batter, ensuring it’s fully coated, then carefully place it into the hot oil.
5. Fry the bajjis in batches for 2-3 minutes on each side or until they turn a deep golden brown, flipping once to ensure even cooking.
6. Remove the bajjis with a slotted spoon and drain on paper towels to absorb excess oil.

Delightfully crispy on the outside with a juicy, tangy bite inside, these green tomato bajjis are best served hot with a side of mint chutney or a drizzle of tamarind sauce for an extra flavor kick.

Green Tomato and Moong Dal Khichdi

Begin your culinary journey with this comforting Green Tomato and Moong Dal Khichdi, a dish that perfectly balances tangy green tomatoes with the earthiness of moong dal. This recipe is designed for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• 1 cup moong dal
• 2 cups water
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 green tomatoes, chopped
• 1/2 tsp salt

Instructions

1. Rinse 1 cup moong dal under running water until the water runs clear.
2. In a pressure cooker, heat 1 tbsp ghee over medium heat and add 1 tsp cumin seeds. Wait until they splutter.
3. Add the rinsed moong dal to the cooker and stir for 1 minute to lightly toast.
4. Mix in 1/2 tsp turmeric powder and 1/2 tsp red chili powder, stirring to coat the dal evenly.
5. Add 2 cups water and 2 chopped green tomatoes to the cooker, stirring to combine.
6. Close the pressure cooker lid and cook on high heat until the first whistle, then reduce to low heat for 3 more whistles.
7. Turn off the heat and allow the pressure to release naturally before opening the lid.
8. Stir in 1/2 tsp salt, adjusting if necessary, and serve hot.

After cooking, the khichdi should have a creamy texture with the green tomatoes adding a slight tang. Serve it with a dollop of yogurt or a side of pickle for an extra flavor dimension.

Green Tomato and Coconut Chutney

Creating a vibrant Green Tomato and Coconut Chutney is simpler than you might think, and it’s a fantastic way to use up those unripe tomatoes from your garden. Let’s walk through the process together, ensuring you end up with a perfectly balanced condiment that’s both tangy and sweet.

Ingredients

• 2 cups chopped green tomatoes
• 1 cup grated coconut
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1/2 cup water

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat until shimmering.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds to the hot oil, cooking until they start to pop, about 30 seconds.
3. Break 2 dried red chilies into the pan, stirring for another 30 seconds to release their flavor.
4. Mix in 2 cups chopped green tomatoes and 1/2 tsp turmeric powder, stirring well to coat the tomatoes with the spices.
5. Cook the mixture for 5 minutes, or until the tomatoes begin to soften, stirring occasionally to prevent sticking.
6. Add 1 cup grated coconut and 1 tsp salt to the pan, combining everything thoroughly.
7. Pour in 1/2 cup water, reduce the heat to low, and simmer for 10 minutes, allowing the flavors to meld together.
8. Remove from heat and let the chutney cool slightly before serving to allow the flavors to deepen.

Delightfully tangy with a hint of sweetness, this chutney boasts a chunky texture that’s perfect for spreading on toast or serving alongside grilled meats. For an extra kick, consider adding a squeeze of lime juice just before serving to brighten the flavors even more.

Green Tomato and Chickpea Curry

Just when you think summer’s bounty has given you all it can, green tomatoes offer a tart twist to your culinary repertoire. This Green Tomato and Chickpea Curry is a vibrant, hearty dish that marries the tanginess of unripe tomatoes with the earthy richness of chickpeas, all simmered in a fragrant blend of spices.

Ingredients

• 2 cups green tomatoes, chopped
• 1 cup chickpeas, cooked
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 cup coconut milk
• 1/2 cup water
• 1 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat (350°F).
2. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Stir in 1 diced onion, cooking for 5 minutes until translucent.
4. Add 2 minced garlic cloves and 1 tbsp grated ginger, cooking for another 2 minutes.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp chili powder, stirring for 1 minute to toast the spices.
6. Add 2 cups chopped green tomatoes, cooking for 5 minutes until they begin to soften.
7. Pour in 1 cup coconut milk and 1/2 cup water, bringing the mixture to a simmer.
8. Add 1 cup cooked chickpeas and 1 tsp salt, simmering for 15 minutes until the curry thickens.
9. Tip: For a smoother texture, mash some of the chickpeas before adding them to the curry.
10. Tip: If the curry is too thick, add a little more water until you reach the desired consistency.
11. Tip: Taste and adjust the seasoning with more salt if needed before serving.

Curry achieves a perfect balance between the tangy green tomatoes and the creamy chickpeas, with a sauce that’s rich yet light. Serve it over a bed of fluffy rice or with warm naan bread to soak up every last bit of the flavorful sauce.

Green Tomato Stuffed Paratha

Preparing a delicious Green Tomato Stuffed Paratha is simpler than you might think, especially with this step-by-step guide designed for beginners. Let’s dive into the process of making this flavorful dish that combines the tanginess of green tomatoes with the softness of paratha.

Ingredients

• 2 cups whole wheat flour
• 1/2 cup water
• 1/2 tsp salt
• 1 tbsp oil
• 1 cup finely chopped green tomatoes
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tbsp chopped cilantro
• 2 tbsp oil for cooking

Instructions

1. In a large bowl, mix 2 cups whole wheat flour, 1/2 tsp salt, and 1 tbsp oil. Gradually add 1/2 cup water to form a soft dough. Cover and let it rest for 15 minutes.
2. While the dough rests, heat 1 tbsp oil in a pan. Add 1/2 tsp cumin seeds and let them sizzle for 30 seconds.
3. Add 1 cup finely chopped green tomatoes, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, and salt to taste. Cook on medium heat for 5 minutes until the tomatoes soften. Stir in 1 tbsp chopped cilantro and remove from heat.
4. Divide the dough into 4 equal parts. Roll each part into a small circle, place 2 tbsp of the green tomato mixture in the center, and seal the edges.
5. Gently roll the stuffed dough into a 6-inch circle, ensuring the filling doesn’t spill out.
6. Heat a skillet over medium heat and cook each paratha with 1/2 tbsp oil, flipping once, until golden brown spots appear on both sides, about 2 minutes per side.

Light and flaky with a tangy green tomato filling, these parathas are perfect for breakfast or as a side dish. Serve them hot with a dollop of yogurt or your favorite pickle for an extra flavor kick.

Summary

Your culinary adventure awaits with these 18 Spicy Green Tomato Recipes, showcasing the vibrant flavors of Indian delicacies. Perfect for home cooks eager to spice up their meals, each recipe promises a delightful twist on traditional dishes. Don’t hesitate to dive in, try these recipes, and share your favorites in the comments. Loved what you saw? Pin this article on Pinterest to spread the spicy love!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.