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Green Tomato Chutney

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  Green tomatoes 700 Gram
  Madras baby onions 200 Gram
  Coriander seeds 2 Tablespoon, broiled
  Kashmiri red chillies 4
  Ginger piece 1 Inch, cut into fine strips
  Strong sugarcane vinegar 180 Milliliter (1 bottle)
  Sugar 450 Gram
  Salt To Taste

Wash the tomatoes and place in a sieve. Cut each tomato into 8 pieces. If small, cut into 4 pieces each. Peel the baby onions and wash them. Place them and the ginger strips also in the sieve. Sprinkle 100 gms. salt over them and put the sieve over a vessel and then cover it. Keep the vegetables covered with salt overnight.
The next day, take a large pan and place the vinegar and sugar in it. Mix and place over a low fire. When the mixture starts boiling, add the tomatoes and onions and allow to come to a brisk boil. Then lower the flame, add the coriander seeds and the Kashmiri chillies and allow to simmer for 15 minutes. Cool and bottle. Eat after a week.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2288 Calories from Fat 64

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 0.55 g2.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 506.6 mg21.1%

Total Carbohydrates 573 g190.9%

Dietary Fiber 27.9 g111.7%

Sugars 537.2 g

Protein 17 g33.3%

Vitamin A 257.5% Vitamin C 531.5%

Calcium 43.7% Iron 71%

*Based on a 2000 Calorie diet

Green Tomato Chutney Recipe