tomato kayi chutney | green tomato chutney | without coconut chutney recipe
Green tomato chutney (tomato kayi) without coconut is a delightful tangy and spicy blend, where the tartness of green tomatoes is complemented by roasted peanuts for a nutty richness. The aromatic flavors of ajwain, methi seeds, and jeera bring warmth and depth, while green chilies add just the right amount of heat. This chutney strikes a balance between tangy, spicy, and aromatic, making it a perfect accompaniment to meals or snacks.
green tomato chutneyGreen tomatoes are rich in antioxidants like vitamin C, which boost immunity and fight oxidative stress. They contain dietary fiber, aiding digestion, and are low in calories, making them great for weight management. Green tomatoes also have tomatine, a compound with potential anti-inflammatory and anti-cancer properties. Additionally, they provide potassium, supporting heart health and regulating blood pressure.
check out these other chutney recipes

Ingredients:

• 3 green tomatoes
• wash and cut this into big chunks (almost 1.5 to 2 cups of tomatoes)
• 3 or more green chilies or chilies to your taste, cut into halves
• 2 tbsp peanuts/groundnuts
• (if you are allergic to peanuts, soak 10 to 15 almonds, remove the skin, add this while grinding the chutney)
• 1/8 tsp ajwain/omkaLu
• 1/8 tsp menthya/methi seeds/fenugreek seeds
• if the tomatoes are not sour add soaked tamarind to taste.
• 3/4 tsp salt or salt to taste
• few curry leaves and coriander leaves
• 1 tsp jaggery or to taste
• 2 to 3 tsp cooking oil to cook tomatoes
• 1 tsp cooking oil for seasoning
• 2 to 3 tsp cooking oil to cook tomatoes

For seasoning:

• 1 tsp cooking oil
• ¼ tsp mustard seeds
• Pinch of hing

Method:

1. Wash and cut this into big chunks (almost 1.5 to 2 cups of tomatoes)
2. Heat 2 to 3 tsp of oil in a pan on medium-low heat.
3. Once the oil is hot, keep stirring and add methi seeds (menthya), cumin seeds (jeerige), ajwain, and peanuts.
4. Fry until the peanuts are well roasted.
5. Add chopped green chilies and fry for a few seconds.
6. Then add chopped tomatoes, curry leaves, and salt. Mix well and keep stirring to let it cook.
7. Once the tomatoes are cooked, add tamarind (if needed), jaggery, coriander leaves, and turmeric powder. Mix well.
8. Turn off the heat and let the mixture cool.
9. Grind the mixture into a coarse consistency.
10. Transfer the chutney to a bowl.

For seasoning:

1. Heat 1 tsp of oil in a ladle. Once hot, add a pinch of hing (asafoetida) and 1/4 tsp mustard seeds.
2. After the mustard seeds pop, turn off the heat and add the seasoning to the chutney.
3. Enjoy this chutney with rotti, idli, dosa, or even with rice!