Are you ready to spice up your meals with a burst of flavor from the most unlikely of sources – green tomatoes? Yes, you read that right! Green tomatoes may not be as popular as their ripe counterparts, but they have a world of flavors waiting to be unlocked. In this article, we’ll take you on a culinary journey across India and explore 18 mouth-watering recipes that showcase the versatility of green tomatoes.
From chutneys and curries to pickles and stir-fries, we’ve got it all! Whether you’re looking for a tangy accompaniment to your meals or a spicy kick to add some excitement to your daily routine, these green tomato recipes are sure to please. So, without further ado, let’s dive into the world of Indian delights with these 18 spicy green tomato recipes!
Green Tomato Chutney with Mustard Seeds
This vibrant green chutney is a perfect blend of tangy tomatoes, pungent mustard seeds, and spices. It’s a great accompaniment to Indian flatbreads, naan, or even as a dip for snacks.
Ingredients:
– 2 cups green tomatoes, diced
– 1/4 cup mustard seeds
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 cup oil (vegetable or canola)
Instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them sizzle for a minute, until fragrant.
3. Add chopped onion, minced garlic, and grated ginger. Saute until the onions are translucent.
4. Add diced tomatoes, salt, and lemon juice. Stir well to combine.
5. Reduce heat to low and simmer for 15-20 minutes, or until the chutney thickens slightly.
6. Let it cool before serving.
Cooking Time: 20 minutes
Spicy Green Tomato Curry with Coconut
This vibrant curry is a perfect blend of spices, creamy coconut, and tangy green tomatoes. It’s an ideal dish for those seeking a flavorful and healthy meal.
Ingredients:
– 2 cups diced green tomatoes (such as tomatillos or Roma tomatoes)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, ginger, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute, stirring constantly.
4. Stir in the diced green tomatoes, coconut milk, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Green Tomato and Onion Sabzi
A vibrant and flavorful Indian-inspired dish that showcases the sweetness of green tomatoes and the pungency of onions, all wrapped up in a fragrant spice blend.
Ingredients:
– 2 large green tomatoes, diced
– 1 medium onion, thinly sliced
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add the sliced onions and cook until they start to caramelize (about 5 minutes).
2. Add the diced green tomatoes, cumin seeds, coriander powder, turmeric powder, and salt. Stir well.
3. Cook for an additional 10-12 minutes or until the tomatoes are tender and the flavors have melded together.
4. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 15-18 minutes
Green Tomato Pickle with Indian Spices
This tangy and aromatic pickle recipe combines the freshness of green tomatoes with the bold flavors of Indian spices, perfect for accompanying your favorite curries or as a snack on its own.
Ingredients:
– 2 lbs green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup vinegar (apple cider or white)
– 1/2 cup water
– 2 tbsp mustard oil or vegetable oil
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper (optional, adjust to taste)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine sliced tomatoes, vinegar, water, mustard oil or vegetable oil, cumin, coriander, turmeric powder, and cayenne pepper (if using).
2. Mix well to coat the tomatoes evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld.
4. After 24 hours, taste and adjust the seasoning as needed.
5. Transfer the pickle to a clean glass jar or container, leaving about 1 inch of headspace.
6. Garnish with fresh cilantro leaves and store in the refrigerator.
Cooking Time: None; this recipe is a refrigerated pickle that will keep for several weeks.
Green Tomato Dal with Turmeric and Cumin
This vibrant green dal is a flavorful twist on the classic Indian lentil dish, packed with nutrients from the turmeric and cumin. Perfect as a side dish or served over rice.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 medium tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, turmeric, and salt. Cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, lentils, and 2 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20-25 minutes
Green Tomato Bharta with Roasted Garlic
Transform humble tomatoes into a vibrant and flavorful Indian-inspired dish, perfectly balanced by the deep richness of roasted garlic.
Ingredients:
– 4-5 green tomatoes (about 1 lb), cored and chopped
– 2 heads of garlic, separated into cloves
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 teaspoons ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic cloves in a foil-lined baking dish for about 30-40 minutes, or until caramelized and tender.
3. In a large skillet, heat the oil over medium-high. Add the onion and cook until translucent, about 5 minutes.
4. Add the chopped tomatoes, cumin, and salt to the skillet. Cook, stirring occasionally, for about 10-15 minutes or until the tomatoes are tender and slightly caramelized.
5. Stir in the roasted garlic cloves and cook for an additional minute.
6. Garnish with cilantro leaves and serve hot over basmati rice or with naan bread.
Cooking Time: About 40-50 minutes, including roasting time.
Enjoy your delicious Green Tomato Bharta with Roasted Garlic!
Green Tomato Rasam with Tamarind
Rasams are a staple in South Indian cuisine, and this recipe is a twist on the classic version by incorporating green tomatoes for an added tanginess. This flavorful soup is perfect for a comforting meal or as a side dish.
Ingredients:
– 4 cups water
– 2 medium-sized green tomatoes, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons tamarind paste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Saute until the onions are translucent.
3. Add the diced green tomatoes, turmeric powder, red chili powder, and salt. Stir well.
4. Pour in 4 cups of water and bring to a boil.
5. Reduce heat to low and let it simmer for 15-20 minutes or until the flavors have melded together.
6. Stir in the tamarind paste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Green Tomato and Potato Stir-Fry
A flavorful and nutritious stir-fry that combines the sweetness of green tomatoes with the earthiness of potatoes.
Ingredients:
– 2 large green tomatoes, diced
– 1-2 medium-sized potatoes, peeled and diced
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes and cook for 5-7 minutes, or until they are tender and lightly browned.
5. Add the diced green tomatoes and cook for an additional 2-3 minutes, stirring occasionally, until they start to soften.
6. Season with soy sauce, salt, and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Green Tomato Pachadi with Yogurt
This cooling pachadi is a perfect accompaniment to spicy dishes, or enjoyed on its own as a light and refreshing snack.
Ingredients:
– 2 large green tomatoes, diced
– 1 cup plain yogurt
– 1/4 cup finely chopped cilantro (optional)
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a bowl, combine the diced green tomatoes and salt. Let it sit for about 10 minutes to allow the tomatoes to release their juices.
2. Drain the excess liquid from the tomato mixture.
3. Add the plain yogurt, chopped cilantro (if using), and lemon juice to the tomato mixture. Mix well until all the ingredients are fully incorporated.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None! This pachadi is best served chilled, straight from the refrigerator.
Green Tomato Thecha (Spicy Chutney)
A popular Indian condiment made with green tomatoes, perfect to spice up your meals.
Ingredients:
– 2 cups green tomatoes, chopped
– 1/4 cup onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper (adjust to taste)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and sauté until translucent.
3. Add garlic, ginger, cumin seeds, coriander powder, and cayenne pepper. Cook for 1 minute.
4. Add chopped green tomatoes and salt. Stir well.
5. Simmer the mixture for 10-12 minutes or until the chutney thickens.
6. Garnish with fresh cilantro leaves and serve.
Cooking Time: 15-18 minutes
Tips:
Adjust the level of spiciness to your liking by adding more cayenne pepper. You can also store this chutney in an airtight container for up to 3 days.
Green Tomato and Lentil Stew
A flavorful and nutritious stew perfect for a chilly evening, this recipe combines the sweetness of green tomatoes with the comforting warmth of red lentils.
Ingredients:
– 2 medium green tomatoes, diced
– 1 cup dried red lentils, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, chopped
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the green tomatoes, lentils, vegetable broth, cumin, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40 minutes
Green Tomato Rice with Curry Leaves
Discover a flavorful twist on traditional tomato rice by incorporating green tomatoes and aromatic curry leaves.
Ingredients:
– 2 cups cooked white or brown rice (preferably day-old)
– 1 cup diced green tomatoes
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2-3 curry leaves, torn into small pieces
– Salt, to taste
– Optional: 1/4 teaspoon cumin powder for added depth
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add chopped onion and cook until translucent (2-3 minutes).
3. Add minced garlic and cook for an additional minute, stirring constantly.
4. Add diced green tomatoes and cook until they start to soften (about 5 minutes).
5. Stir in torn curry leaves and cook for another minute, allowing the flavors to meld.
6. Add cooked rice to the skillet, breaking up any clumps with a spatula.
7. Season with salt and cumin powder (if using). Toss well to combine.
Cooking Time: 15-20 minutes
Serve hot, garnished with additional curry leaves or chopped cilantro if desired. Enjoy this flavorful and aromatic rice dish as a side or incorporate it into your favorite recipes!
Green Tomato and Peanut Chutney
This tangy and nutty chutney is a perfect accompaniment to grilled meats, naan bread, or as a dip for snacks. The combination of green tomatoes, peanuts, and spices creates a unique flavor profile that will tantalize your taste buds.
Ingredients:
– 2 large green tomatoes, diced
– 1/4 cup peanuts
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and grated ginger; cook for 1 minute.
4. Add the diced green tomatoes, peanuts, cumin, coriander, and salt. Stir well to combine.
5. Reduce heat to low and simmer, covered, for 15-20 minutes or until the chutney thickens slightly.
6. Let it cool before serving.
Cooking Time: 20 minutes
Green Tomato Bajji (Fritters)
A delightful twist on traditional fritters, these green tomato bajjis are crispy on the outside and bursting with flavor on the inside.
Ingredients:
• 2 large green tomatoes, diced
• 1/2 cup gram flour (chickpea flour)
• 1/4 cup cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• Vegetable oil for frying
• Lemon wedges, for serving (optional)
Instructions:
1. In a bowl, combine the diced green tomatoes, gram flour, cornstarch, baking soda, salt, cumin powder, and coriander powder.
2. Mix well until the tomato mixture is evenly coated with the dry ingredients.
3. Heat about 2-3 inches (5-7.5 cm) of vegetable oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions of the tomato mixture into the hot oil, about the size of a walnut.
5. Fry for 3-4 minutes on each side, or until the bajjis are golden brown and crispy.
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
7. Serve warm or at room temperature with lemon wedges, if desired.
Cooking Time: Approximately 15-20 minutes
Green Tomato and Coconut Stir-Fry
This vibrant stir-fry combines the sweetness of green tomatoes with the creaminess of coconut, all wrapped up in a savory package.
Ingredients:
– 2 large green tomatoes, diced
– 1/4 cup coconut oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon cumin
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and ginger; cook for an additional minute.
4. Add the green tomatoes; cook for 5-7 minutes or until they start to soften.
5. Season with cumin, salt, and pepper to taste.
6. Stir-fry for an additional 2 minutes to combine all flavors.
7. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Green Tomato and Moong Dal Curry
This flavorful curry recipe combines the tanginess of green tomatoes with the creaminess of moong dal, a type of lentil. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 2 large green tomatoes, diced
– 1 cup moong dal (split yellow lentils)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; sauté until softened.
3. Add cumin, coriander, and turmeric powder; cook for 1 minute.
4. Add moong dal and stir to combine with the spice mixture.
5. Gradually add water, stirring constantly to prevent lumps.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
7. Stir in diced green tomatoes and season with salt to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Green Tomato and Fenugreek Leaves Sabzi
A flavorful and healthy sabzi that combines the tanginess of green tomatoes with the earthy goodness of fenugreek leaves.
Ingredients:
– 2 cups green tomatoes, chopped
– 1 cup fenugreek leaves (kasoori methi)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add garlic and sauté for another minute.
5. Add the chopped green tomatoes, fenugreek leaves, turmeric powder, and salt. Stir well to combine.
6. Cook for 10-12 minutes or until the tomatoes are tender and the flavors have melded together.
7. Serve hot with rice, roti, or naan.
Cooking Time: 15-18 minutes
Green Tomato and Chickpea Masala
A flavorful and nutritious vegetarian dish that combines the sweetness of green tomatoes with the creaminess of chickpeas, all wrapped up in a rich and aromatic Indian-inspired masala sauce.
Ingredients:
– 2 large green tomatoes, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cumin, curry powder, and turmeric. Cook for 1 minute.
5. Add the diced green tomatoes and chickpeas to the pan. Season with salt to taste.
6. Simmer the mixture for 15-20 minutes or until the flavors have melded together and the sauce has thickened slightly.
Cooking Time: 25-30 minutes
Serve: Garnished with fresh cilantro leaves, if desired. This dish is great served over basmati rice or with naan bread.
Summary
Discover the bold flavors of Indian cuisine with these 18 spicy green tomato recipes! From chutneys to curries, and from pickles to stir-fries, this collection showcases the versatility of green tomatoes in Indian cooking. Mustard seeds add a tangy kick to Green Tomato Chutney, while coconut and spices bring heat to Spicy Green Tomato Curry. Other highlights include Green Tomato Pickle with Indian Spices, Green Tomato Dal with Turmeric and Cumin, and more. Get ready to spice up your meals with these innovative and delicious recipes!
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