Tangy, sweet and spicy! This mouth watering green tomato chutney is made with summers best raw-tart tomatoes, spicy jalapeños and a hint of sweetness. With so manys ways to enjoy this piquant chutney go ahead and make a double batch that will be ready in under 20-mins.
When I first discovered this recipe, I thought it was a genius idea to use up those excess tomatoes and make this healthy & delicious chutney packed with vitamin C!
I do not quiet think of chutneys until I get to spend some time with my mom. She has a treasure of chutney recipes and I am always surprised to see the ease with which she makes them. Just a little bit of chutney in your plate, and it takes the meal to a completely different level.
My friend Yuko, has been generously delivering me all kinds of vegetables from her organic veggie garden. When I mentioned to her about my mom’s green tomato chutney, she promptly dropped off some fresh green tomatoes.
This easy green tomato chutney needs few basic ingredients, with the jalapeños and brown sugar sublimely complimenting the sour tomatoes. With the magic of Instant Pot this recipe is a no-fail, dump and ready recipe!
My boys who are not much into chutneys thought this was a yummier version of salsa verde. They scooped up the chutney with chips!
Step by step Green Tomato Chutney using Instant Pot:
- Turn Instant Pot to sauté(more) mode and heat oil. Add mustard seeds and allow them to crackle. This may take 2-3 minutes. Add asafetida, turmeric, jalapeños, green tomatoes and salt. Give a quick stir. Add brown sugar photos (1 – 4).
Close Instant Pot with pressure valve set to sealing. Cook on Manual(Lo) for 5 minutes followed by quick release or natural pressure release. Open Instant Pot and set to sauté mode. Mash the tomatoes, cook for 2 minutes stirring frequently. Garnish with chopped cilantro photos (5 – 6).
How to serve green tomato chutney
- Scoop with tortilla chips
- Spread on sandwiches, wraps or lettuce wraps
- Serve over grilled chicken or fish
- Serve with fresh flatbreads or parathas
This simple Green Tomato Chutney recipe that is sure to kick your taste buds. Thanks Yuko, here is the quick and delicous green tomato chutney cooked in Instant Pot:
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- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafetida optional
- 1/2 teaspoon ground turmeric
- 1-2 jalapeños
- 4 green tomatoes roughly chopped (around 2 pounds)
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar or jaggery
Turn Instant Pot to sauté(more) mode and heat oil. Add mustard seeds and allow them to crackle. This may take 2-3 minutes. Add asafetida, turmeric, jalapeños, green tomatoes and salt.
Give a quick stir. Add brown sugar. Close Instant Pot with pressure valve set to sealing.
- Cook on Manual(Lo) for 5 minutes followed by quick release or natural pressure release.
Open Instant Pot and set to sauté mode. Mash the tomatoes using a masher, cook for 2 minutes stirring frequently. Garnish with chopped cilantro. Mix well and enjoy!
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Update Notes: This recipe was originally posted in 2017, but was updated in Aug of 2019 with a stove top recipe as well as new photos and tips.
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Hans Susser says
Great recipe.
Thank you 🙂
Hans.
Archana says
Thank you Hans!
Archana says
Hi Hans! Thank you for your constant support and encouragement with my recipes. I am not sure why you keep getting the message and I agree that it is rather irritating. I am looking into it and will let you know asap. In the mean time please check to see if you have subscription options that could be modified. Thank you!
Kowsy says
I started following you recently and getting inspired every day to make healthy and fast tasty meals for my family
Archana says
Thank you! Comments like these truly make my day 🙂
Francine says
I do not have an instant pot. How to I adapt this recipe? Thank you.
Archana says
Hi Francine, This recipe can be easily adapted as a stove top recipe. Simply dice the tomatoes into small cubes so they cook in 5 to 10 minutes. Simply cook covered after adding tomatoes and add 1/4 to 1/2 cup of water as needed while stirring it a couple of times. Let me know if you have any questions.
Francine says
Thank you!
Sara says
This is absolutely delicious! Love the flavors–this is a go-to. Is there any way to can or keep this longer than green tomato season?
Archana says
Hi Sara, although I have not tried canning this, I feel if you store in dry, air tight glass jars this chutney should last for a long time in the refrigerator. I am glad you enjoyed the flavors.
Rose Galante says
Loved this recipe and flavors. Once my green tomatoes were gone I tried the same with reds and it was great too. Use both on everything for an extra kick and depth of flavor. Thanks so much for publishing it.
Rose G
Archana says
You are most welcome! My mom does make the same with red tomatoes too! You can also add yellow onions to the red tomato chutney.
Jeremiah Dukes says
Nice recipe！I love the flavor and the consistency of the green tomatoes! I have another way to cook green tomatoes other than deep frying them.
Archana says
Thank you!
Mariya says
This looks delicious. Can I ask how much the four tomatoes weighed? I had to pick the last of the tomatoes from my garden early due to the cold and they are all green and rather small. Four of my tomatoes don’t look as though they’ll be enough just based on the pictures in your recipe. Knowing how many ounces or pounds would give a better idea. Thank you!
Archana says
Good question. About 2 pounds. I will also add it to the recipe 🙂 Let me know how you like the flavors.