Green Tomato Chutney

In Solapur dry chutneys are more popular. Of course the most famous one, Peanut chutney along with Flaxseed and garlic chutney often grace the dinner plate. They have a long shelf life and that’s critical in the hot arid weather of Solapur. However there are a few wet chutneys that are also made often here, and one of them is this Green Tomato chutney.

I am not sure why but its called Bel Vangyachi chutney as well. This recipe is a classic example of how a few simple, humble ingredients can create magic. You take a bite of this and there is a burst of flavor in your mouth. It comes together real quick too

Often times in Solapur when the jowar bhakri (sorghum flat bread) is made on the wooden chulha, the bhakri is kept to get crunchy. While that’s happening, on the same iron pan on which the bhakri is made, this chutney, or Pithale, or Mirchi Kharda (Green chili chutney) are made. I feel its such an efficient way of cooking.

Bhakri on the chulha

I love growing vegetables and every summer when the tomatoes are growing in the garden, I look forward to making this recipe. My Mom says, the perfect tomato should be not 100% green, it should have a tinge of yellow. So I make sure I pick such tomatoes for the chutney.

I pick green ones to make Fried Green tomatoes, Louisiana style

The recipe is super simple but I guarantee you will love it

Solapur style Green tomato chutney

Super easy to make recipe using fresh green tomatoes that packs a flavor

Course Appetizer, condiment
Cuisine Indian, Maharashtrian
Keyword Chutney, Green tomatoes, spicy chutney


  • 1 Tbsp Oil
  • 2 Almost green tomatoes see the details above
  • 5 Green chilies adjust the amount to your taste
  • 2 Garlic cloves
  • 1/2 Tsp Turmeric
  • 1 Tsp Salt
  • 2 Tbsp Roasted Peanut Powder

For the Tempering

  • 1 Tbsp Oil
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Turmeric
  • 1 Tbsp Chopped cilantro



  1. Heat the oil in the pan

  2. While the oil is heating, chop the tomatoes in medium size pieces. Chop garlic and green chilies in big pieces

  3. Add turmeric to the oil

  4. Add the chili and garlic to the oil, make sure the oil is not too hot. We don’t want any color on the garlic or the chilies. We just need to soften them

  5. Add tomatoes and sauté on medium heat. Add salt.

  6. Cover and let the chili, garlic and tomatoes soften

  7. Now using a pestle mash the ingredient to a coarse consistency right on the pan. You can also use a blender or mortar pestle to do this. You can want to have a coarse texture and not a paste

Make the tempering

  1. In a small pan, heat the oil. When the oil is hot, add the cumin seeds and turmeric.


  1. Add the peanut powder and the tempering to the tomato mixture

  2. Garnish with chopped cilantro