Thakkali Kai Chutney, a delicious chutney made from raw/green/unripe tomatoes. In our tomato plant, there were so many unripe tomatoes when the temperature started to drop here and I was wondering what to do with all the unripe tomatoes since this is the first year we're growing the tomato plants.

So after extensive online search, I found a couple of simple ways to ripe the tomatoes after they are plucked from the plants and got success with around 80% of tomatoes and with the remaining green tomatoes, tried various recipes and this chutney is my most favorite among all of my experiments.

The cumin and the mint used in this chutney really elevates the taste and flavor to another level. In the last one month, I had already prepared this chutney 3-4 times. It tastes great with both idli and dosa varieties.

So if you're able to get hands on green tomatoes, then definitely give it a try on this chutney or else you can use the regular tomato also for this chutney. Now let's check out on how to make this delicious chutney.

Thakkali Kai Chutney | Green Tomato Chutney

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 to 3
Recipe Category: Chutney | Recipe Cuisine: Indian

Ingredients

Thakkali Kai/Raw Tomato/Green Tomato - 3
Onion - 1/4
Green chili - 4
Chana dal - 1 tsp

Urad dal - 1 tsp

Cumin seed - 1/2 tsp
Coriander leaves - a handful
Mint leaves - a handful

Coconut - 2 tbsp
Salt - to taste
Sesame Oil - 1 tsp
To Temper
Sesame Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

First wash and chop the tomatoes roughly, then clean mint & coriander leaves and keep all ingredients ready. Heat a pan with oil, add cumin seed, chana dal and urad dal.

Roast till they are golden brown, then add the tomatoes, onions & green chili. Saute it in the oil for couple of mins and then cover the pan with lid and let the tomatoes cook.

Once the tomatoes are soft, add the mint & coriander leaves. Give a good mix and then add the coconut & switch off the flame.

Mix the coconut with the rest of the ingredients in the residual heat. Let them cool completely. Then add into the mixie jar along with salt and grind into smooth paste. Add water as needed for grinding the chutney.