May 12, 2013

{Amma's Recipes} - Tangy Green Tomato Chutney Recipe

Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

A meal must always be given the respect it deserves. My mother made sure we did exactly that when we were young. She taught us the value of money, value of having good people around and how to be street-smart in this hard, competitive world. Rather than just saying, she always followed her heart and did things the right way. Will you ever be wrong?, I always tease her. :-)

One of the many tags I could give to my mom is "chutney-queen". She can whip up a delicious concoction with any vegetable or same vegetable, in many different ways. Today's recipe is one such chutney she made when my dad got a bountiful of raw, green tomatoes from his weekly outing to the local market. With a hint of tamarind and nuttiness from sesame seeds, its yum with rice and ghee on top!.


..the three most important women in my life.. [L-R] My mother, grandmom and my sister..

Tangy Green Tomato Chutney

Recipe: My mother
Serves 3-4


6 green tomatoes
4 green chilies
4 tbsp dry roasted sesame seeds
1 tbsp cumin seed powder [dry roast cumin seeds. Grind]
1/4 tbsp dry roasted fenugreek (methi) powder
1 tbsp tamarind pulp
1/4 tsp turmeric powder
1/2 tsp sugar
1 tbsp oil

For Tadka -

1 tsp urad dal
1/2 tsp mustard seeds
1 tsp cumin seeds
few curry leaves
a pinch of hing
1 garlic clove, mashed
2 red chillies
1 tsp oil


1. Heat a tbsp oil in a kadai. Add tomatoes and green chillies. Cover and cook for few minutes until mushy. Add tamarind pulp, fenugreek powder, cumin powder, turmeric, salt and sugar.

2. Grind this tomato mixture along with sesame seeds to a coarse paste.

3. Heat a tsp of oil in a small wok and add urad dal, mustard seeds, red chillies, garlic clove, cumin seeds, hing and curry leaves. Let them splutter a bit and add it to the chutney.

This is Recipe 33 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too.


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until next recipe,


  1. Wow I have never cooked green tomatoes before living the pics and its very inviting Siri will def try it looks so yum.

  2. I think moms are born with the chutney gene!! :D My grandmom and mom are famous in my extended family for the podis and pachadis they make. But must say, this green tomato chutney is a new one! Looks absolutely delicious and I love the addition of the sesame seeds.

  3. My mum makes something very similar but minus the sesame seeds and tamarind. Ill try your version sometime. Any idea how long it can be stored/refrigerated for?

    1. Hi Shruti,

      When refrigerated, this chutney will stay good for 4 to 5 days.


  4. I accidentally landed here when I was searching for some recipes and what a coincidence that I know your mom. Lakshmi aunty is one of the closest people to my heart. Loads of love to her :)


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