21 Spicy Green Tomato Recipes Indian Delight

Welcome to a world where the tangy punch of green tomatoes meets the fiery embrace of Indian spices! Whether you’re looking to spice up your mealtime or make the most of your garden’s bounty, our roundup of 21 Spicy Green Tomato Recipes is your ticket to an Indian delight. Dive in and discover dishes that promise to tantalize your taste buds and add a zesty twist to your cooking repertoire.

Green Tomato Chutney

Venturing into the heart of late summer, when gardens brim with unripe treasures, this green tomato chutney captures the essence of the season in a jar. It’s a humble yet vibrant condiment that bridges the gap between sweet and tangy, perfect for those who cherish the art of preserving.

Ingredients

• 4 cups chopped green tomatoes
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1 medium onion, finely chopped
• 1 tbsp mustard seeds
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp salt

Instructions

1. Combine the chopped green tomatoes, apple cider vinegar, brown sugar, and finely chopped onion in a large pot over medium heat.
2. Stir in the mustard seeds, ground ginger, ground cloves, and salt until well mixed.
3. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer uncovered for 1 hour, stirring occasionally to prevent sticking.
4. After 1 hour, check the consistency; the chutney should thicken slightly but remain somewhat liquid. Tip: If it’s too thin, simmer for an additional 15 minutes.
5. Remove from heat and let cool for 10 minutes before transferring to sterilized jars. Tip: Use a funnel to avoid spills and ensure a clean jar rim for sealing.
6. Seal the jars while the chutney is still warm to create a vacuum seal. Tip: Store in a cool, dark place for flavors to meld for at least a week before opening.

Unassuming yet bold, this chutney offers a delightful crunch from the mustard seeds against the softness of the tomatoes. Try it alongside sharp cheddar on a cracker or as a glaze for grilled chicken to elevate your meal with a touch of summer’s end.

Indian Style Green Tomato Curry

Under the soft glow of the kitchen light, the vibrant hues of green tomatoes and fresh spices come together in a dance of flavors, promising a dish that’s as comforting as it is exotic. This Indian Style Green Tomato Curry is a humble yet profound celebration of seasonal produce, transformed into a meal that warms the soul.

Ingredients

• 2 cups green tomatoes, chopped
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 cup water
• Salt to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat (350°F).
2. Add 1 tsp cumin seeds to the hot oil and wait until they sizzle, about 30 seconds.
3. Stir in 1 medium finely chopped onion and sauté until translucent, about 5 minutes.
4. Add 2 cloves minced garlic and 1 tsp grated ginger, cooking for another minute until fragrant.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp red chili powder, stirring well to coat the onions.
6. Add 2 cups chopped green tomatoes to the pan, stirring to combine with the spice mixture.
7. Pour in 1/2 cup water and bring the mixture to a simmer, then reduce heat to low (250°F).
8. Cover the pan and let the curry cook for 15 minutes, stirring occasionally.
9. Season with salt to taste and garnish with 2 tbsp fresh chopped cilantro before serving.

The curry should have a slightly thick consistency, with the tomatoes soft but still holding their shape. The flavors are a beautiful balance of tangy, spicy, and earthy, perfect when served over a bed of steamed rice or with warm, fluffy naan.

Green Tomato and Coconut Curry

Falling into the rhythm of the season, this dish captures the essence of late summer with its vibrant flavors and comforting warmth. It’s a humble yet bold celebration of green tomatoes, transformed into a creamy, coconut-infused curry that whispers of home and heart.

Ingredients

• 2 cups green tomatoes, diced
• 1 cup coconut milk
• 1 tbsp coconut oil
• 1 tbsp curry powder
• 1 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 small onion, finely chopped
• 2 garlic cloves, minced

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 1 small onion, finely chopped, and sauté until translucent, about 5 minutes.
3. Stir in 2 garlic cloves, minced, and cook for 1 minute until fragrant.
4. Mix in 1 tbsp curry powder, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Add 2 cups diced green tomatoes and 1 tsp salt, stirring to coat the tomatoes in the spice mixture.
6. Pour in 1 cup coconut milk, bringing the mixture to a gentle simmer. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until the tomatoes are tender and the sauce has thickened.
7. Tip: For a smoother texture, blend half the curry before returning it to the skillet.
8. Tip: Adjust the thickness of the curry by adding a splash of water if needed during cooking.
9. Tip: Serve with a sprinkle of fresh cilantro for a burst of color and freshness.

Every spoonful of this curry offers a delightful contrast between the tangy green tomatoes and the rich, creamy coconut milk. The spices weave through each bite, leaving a gentle warmth that lingers. Try serving it over a bed of fluffy jasmine rice or with a side of crusty bread to soak up every last drop of the sauce.

Spicy Green Tomato Pickle

Under the soft glow of the kitchen light, the Spicy Green Tomato Pickle comes to life, a testament to the beauty of preserving summer’s bounty. This recipe, with its vibrant hues and bold flavors, invites you to slow down and savor the process, much like the tomatoes themselves as they transform in the jar.

Ingredients

• 4 cups green tomatoes, sliced
• 2 cups white vinegar
• 1 cup water
• 1/2 cup sugar
• 2 tbsp salt
• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tsp red pepper flakes
• 2 cloves garlic, minced

Instructions

1. In a large pot, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
2. Add the sliced green tomatoes to the pot, reducing the heat to medium. Simmer for 5 minutes, stirring occasionally to ensure even cooking.
3. While the tomatoes simmer, toast the mustard seeds and coriander seeds in a dry skillet over medium heat for 2 minutes, or until fragrant. This enhances their flavor.
4. Add the toasted seeds, red pepper flakes, and minced garlic to the pot with the tomatoes. Stir well to combine.
5. Continue to simmer the mixture for another 10 minutes, or until the tomatoes are tender but still hold their shape. Avoid overcooking to maintain texture.
6. Remove the pot from the heat and let the pickle cool to room temperature before transferring to jars. This allows the flavors to meld beautifully.

Daring in its spice yet balanced by the tang of vinegar and sweetness of sugar, this pickle offers a crunchy texture that pairs wonderfully with grilled cheeses or as a bold topping for burgers. Its layers of flavor deepen over time, making it a gift that keeps on giving.

Green Tomato Dal

Just as the first light of dawn gently illuminates the kitchen, there’s something profoundly comforting about the simmering pot of Green Tomato Dal. This dish, with its humble beginnings and vibrant flavors, invites a moment of pause, a chance to savor the slow melding of spices and the tender bite of green tomatoes.

Ingredients

• 1 cup split yellow lentils
• 2 cups water
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 green tomatoes, diced
• 1 tsp turmeric powder
• 1 tsp salt
• 1/2 tsp red chili powder
• 1 tbsp fresh cilantro, chopped

Instructions

1. Rinse the split yellow lentils under cold water until the water runs clear.
2. In a medium pot, combine the rinsed lentils and 2 cups of water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
4. While the lentils cook, heat 1 tbsp of vegetable oil in a skillet over medium heat. Add 1 tsp of cumin seeds and toast until fragrant, about 30 seconds.
5. Add the finely chopped onion to the skillet. Cook, stirring frequently, until the onion is translucent, about 5 minutes.
6. Stir in the diced green tomatoes, 1 tsp of turmeric powder, 1 tsp of salt, and 1/2 tsp of red chili powder. Cook for another 5 minutes, until the tomatoes begin to soften.
7. Once the lentils are cooked, add the tomato and onion mixture to the pot. Stir well to combine.
8. Simmer the dal uncovered for an additional 10 minutes, allowing the flavors to meld. If the dal is too thick, add a little water to reach your desired consistency.
9. Garnish with freshly chopped cilantro before serving.

A bowl of Green Tomato Dal is a harmony of textures, from the creamy lentils to the slight crunch of the tomatoes. Serve it over steamed rice or with a side of warm naan for a meal that feels like a gentle embrace.

Green Tomato Rasam

Amidst the quiet hum of the kitchen, there’s a dish that whispers the tales of late summer—green tomato rasam, a tangy, comforting soup that bridges the gap between the seasons. It’s a humble yet vibrant concoction, perfect for those moments when you crave something light but deeply flavorful.

Ingredients

• 2 cups chopped green tomatoes
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida
• 4 cups water
• 1 tbsp tamarind paste
• 1 tsp salt
• 1/4 cup chopped cilantro

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add mustard seeds, cumin seeds, and dried red chilies. Cook until the seeds pop, about 30 seconds.
3. Stir in chopped green tomatoes, turmeric powder, and asafoetida. Cook for 5 minutes, until tomatoes soften slightly.
4. Pour in water and bring to a boil. Reduce heat to low and simmer for 10 minutes.
5. Add tamarind paste and salt. Stir well and simmer for another 5 minutes.
6. Remove from heat and garnish with chopped cilantro before serving.

Bright with acidity and warmth, this rasam is a melody of textures—soft tomatoes bobbing in a clear, spicy broth. Serve it over steamed rice or sip it straight from a mug on cooler evenings.

Green Tomato and Potato Sabzi

Zestfully, the end of summer brings an abundance of green tomatoes, their tartness a perfect counterpoint to the earthy comfort of potatoes in this simple yet profound dish. It’s a humble sabzi that speaks of transition, of making the most of what the garden offers as the seasons turn.

Ingredients

• 2 cups green tomatoes, chopped
• 2 cups potatoes, diced
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 cup water

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 tsp cumin seeds to the oil, letting them sizzle for about 30 seconds until fragrant.
3. Stir in 2 cups diced potatoes, coating them well with the oil and cumin.
4. Sprinkle 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt over the potatoes, mixing thoroughly to ensure even seasoning.
5. Cook the potatoes for 5 minutes, stirring occasionally, until they start to soften at the edges.
6. Add 2 cups chopped green tomatoes to the pan, stirring gently to combine with the potatoes.
7. Pour in 1/2 cup water, then reduce the heat to low, covering the pan to let the vegetables simmer for 15 minutes.
8. After 15 minutes, remove the lid and increase the heat to medium, cooking for another 5 minutes to evaporate any excess liquid, stirring occasionally to prevent sticking.
9. Tip: For a deeper flavor, let the sabzi sit covered for 10 minutes off the heat before serving.
10. Tip: If the tomatoes are very tart, a pinch of sugar can balance the flavors without overpowering.
11. Tip: Garnish with fresh cilantro leaves for a burst of color and freshness.

Soft chunks of potato meld with the slight crunch of green tomatoes, their flavors deepened by the warmth of cumin and chili. Serve this sabzi with warm rotis or as a side to dal and rice for a comforting meal that celebrates the end of summer’s bounty.

Green Tomato Bharta

Lately, I’ve found myself drawn to the simplicity and depth of flavors in traditional dishes, especially those that bring a piece of heritage to the table. Green Tomato Bharta, with its smoky undertones and vibrant texture, is one such dish that feels like a warm embrace on a chilly evening.

Ingredients

• 4 cups green tomatoes, chopped
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 green chili, finely chopped
• 1 tsp turmeric powder
• 1 tsp salt
• 1/2 tsp garam masala
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat (350°F).
2. Add 1 tsp cumin seeds to the oil and wait until they start to splutter, about 30 seconds.
3. Add 1 large finely chopped onion to the pan and sauté until golden brown, about 5 minutes.
4. Stir in 2 minced garlic cloves, 1 tsp grated ginger, and 1 finely chopped green chili, cooking for another 2 minutes until fragrant.
5. Mix in 4 cups chopped green tomatoes, 1 tsp turmeric powder, and 1 tsp salt, stirring well to combine.
6. Cover the pan and let the mixture cook on low heat (250°F) for 15 minutes, stirring occasionally to prevent sticking.
7. Uncover and add 1/2 tsp garam masala, cooking for an additional 5 minutes to blend the flavors.
8. Garnish with 2 tbsp chopped fresh cilantro before serving.

Kindly note how the bharta transforms, with the tomatoes breaking down into a lush, slightly chunky texture, while the spices meld into a harmonious blend. Serve it alongside warm rotis or as a vibrant side to grilled meats, letting its smoky sweetness shine through.

Green Tomato and Peanut Curry

Mornings like these, when the light filters through the kitchen window just so, I find myself drawn to dishes that balance the tang of unripe tomatoes with the richness of peanuts, a harmony that speaks of late summer transitions.

Ingredients

• 2 cups green tomatoes, diced
• 1/2 cup unsalted peanuts
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1 cup water
• 1/2 cup coconut milk

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat (350°F).
2. Add 1 tsp cumin seeds to the pan, letting them sizzle for 30 seconds until fragrant.
3. Stir in 2 cups diced green tomatoes, cooking for 5 minutes until they begin to soften.
4. Mix in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt, coating the tomatoes evenly.
5. Add 1/2 cup unsalted peanuts, stirring to combine with the spiced tomatoes.
6. Pour in 1 cup water, bringing the mixture to a simmer for 10 minutes, allowing the flavors to meld.
7. Reduce heat to low, stir in 1/2 cup coconut milk, and simmer for another 5 minutes until the curry thickens slightly.
8. Tip: For a smoother texture, blend half the curry before adding the coconut milk.
9. Tip: Toast the peanuts lightly before adding for an extra layer of flavor.
10. Tip: Adjust the thickness by varying the amount of water, depending on your preference.

With each spoonful, the curry offers a creamy texture punctuated by the crunch of peanuts, a dish that pairs beautifully with steamed rice or as a hearty dip for flatbreads on cooler evenings.

Green Tomato and Lentil Stew

How often do we overlook the humble green tomato, waiting for it to ripen, when it holds such potential in its tart, firm flesh? Today, let’s embrace its uniqueness in a comforting stew, paired with earthy lentils, a dish that whispers of late summer transitions.

Ingredients

– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 4 cups green tomatoes, cored and chopped
– 1 cup dried green lentils, rinsed
– 4 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp apple cider vinegar

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking until fragrant, about 30 seconds.
4. Add 4 cups chopped green tomatoes, stirring to combine, and cook for 5 minutes to soften slightly.
5. Pour in 1 cup rinsed lentils and 4 cups vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
7. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp apple cider vinegar, adjusting seasoning as needed.
8. Simmer uncovered for an additional 5 minutes to meld flavors.
The stew should be hearty with a slight tang from the green tomatoes, the lentils offering a soft contrast to their crispness. Serve with a dollop of yogurt or over a bed of quinoa for an extra layer of texture.

Green Tomato and Chickpea Curry

Many evenings find me in the kitchen, where the quiet hum of the stove and the scent of spices weaving through the air turn cooking into a meditative practice. Tonight, it’s the unripe tang of green tomatoes and the earthy depth of chickpeas calling for a curry that’s as comforting as it is vibrant.

Ingredients

• 2 cups green tomatoes, chopped
• 1 cup chickpeas, cooked
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili powder
• 1 cup coconut milk
• 1/2 cup water
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat until shimmering.
2. Add 1 diced onion, sautéing for 5 minutes until translucent, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
4. Mix in 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp chili powder, toasting the spices for 30 seconds to release their aromas.
5. Add 2 cups chopped green tomatoes, cooking for 5 minutes until they begin to soften.
6. Pour in 1 cup cooked chickpeas, 1 cup coconut milk, and 1/2 cup water, bringing the mixture to a gentle simmer.
7. Reduce heat to low, cover, and let the curry simmer for 20 minutes, stirring occasionally to ensure even cooking.
8. Season with salt to taste, then remove from heat.

Rich with the tang of green tomatoes and the creamy texture of chickpeas, this curry is a delightful balance of flavors. Serve it over a bed of fluffy rice or with warm naan to soak up every last bit of the aromatic sauce.

Green Tomato and Fish Curry

Zephyrs whisper through the kitchen window as I ponder the humble green tomato, its tartness a perfect counterpoint to the richness of fish in this curry. It’s a dish that sings of late summer, when gardens overflow with unripe tomatoes and the catch of the day is always fresh.

Ingredients

• 2 cups green tomatoes, chopped
• 1 lb white fish fillets, cut into chunks
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 can (14 oz) coconut milk
• 1 cup water
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in turmeric, cumin, and coriander, cooking for 1 minute until fragrant.
4. Add green tomatoes, coconut milk, and water, bringing to a gentle simmer.
5. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
6. Gently add fish chunks to the pot, ensuring they are submerged in the liquid.
7. Cover and cook for an additional 10 minutes, or until the fish is opaque and flakes easily.
8. Remove from heat, stir in lime juice and salt.

Yielded is a curry where the green tomatoes soften into a tangy backdrop, their acidity mellowed by creamy coconut milk, while the fish remains tender, absorbing the spices. Serve it over steamed rice or with a side of crusty bread to soak up every last drop of the fragrant sauce.

Green Tomato and Eggplant Curry

Perhaps there’s something deeply comforting about the way green tomatoes and eggplants meld together in this curry, their textures and flavors weaving a story of late summer harvests and the gentle transition into fall.

Ingredients

• 2 cups green tomatoes, chopped
• 1 large eggplant, diced
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 cup coconut milk
• 1/2 cup water

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat (350°F) until shimmering.
2. Add 1 finely chopped onion and sauté for 5 minutes, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute, until fragrant.
4. Mix in 1 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp cumin, and 1/2 tsp salt, stirring constantly for 30 seconds to toast the spices.
5. Add 2 cups chopped green tomatoes and 1 diced eggplant to the pan, coating them evenly with the spice mixture.
6. Pour in 1 cup coconut milk and 1/2 cup water, bringing the mixture to a gentle simmer.
7. Reduce heat to low (250°F), cover, and let simmer for 20 minutes, stirring occasionally to prevent sticking.
8. After 20 minutes, remove the lid and cook for an additional 10 minutes to thicken the curry, stirring occasionally.
9. Tip: For a deeper flavor, let the curry sit covered for 10 minutes off the heat before serving.
10. Tip: If the curry is too thick, adjust the consistency by adding water 1 tbsp at a time.
11. Tip: Serve over a bed of fluffy basmati rice or with warm naan bread for a complete meal.

Just as the green tomatoes bring a slight tanginess, the eggplant offers a creamy contrast, making each bite a harmonious blend of flavors. Consider garnishing with fresh cilantro or a squeeze of lime for an extra layer of freshness.

Green Tomato and Spinach Dal

Evenings like these call for something comforting yet vibrant, a dish that bridges the gap between the last warmth of summer and the crisp promise of fall. This Green Tomato and Spinach Dal is just that—a humble, nourishing bowl that sings with the tang of green tomatoes and the earthiness of spinach, all cradled in the warmth of spiced lentils.

Ingredients

• 1 cup yellow lentils
• 2 cups water
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, slit
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 2 medium green tomatoes, chopped
• 2 cups fresh spinach, roughly chopped
• Salt to taste
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Rinse the yellow lentils under cold water until the water runs clear.
2. In a medium pot, combine the lentils and 2 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20 minutes, or until the lentils are tender.
3. While the lentils cook, heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
4. Add the chopped onion to the pan. Sauté for 5 minutes, stirring occasionally, until the onion turns translucent.
5. Stir in the minced garlic, grated ginger, and slit green chili. Cook for another 2 minutes, ensuring the garlic doesn’t burn.
6. Add turmeric powder, coriander powder, and garam masala to the pan. Stir well to coat the onions and spices evenly.
7. Mix in the chopped green tomatoes. Cook for 5 minutes, allowing the tomatoes to soften slightly.
8. Once the lentils are cooked, add them to the pan along with any remaining cooking water. Stir to combine.
9. Fold in the fresh spinach and cook for 2 minutes, just until the spinach wilts.
10. Season with salt to taste and finish with lemon juice and fresh cilantro.

You’ll find this dal strikes a beautiful balance—creamy lentils against the slight bite of green tomatoes, with spinach adding a tender texture. Serve it over steamed rice or with a side of warm naan for a meal that feels like a gentle embrace.

Green Tomato and Paneer Curry

Evenings like these call for something comforting yet vibrant, a dish that bridges the gap between summer’s end and the cozy embrace of fall. This green tomato and paneer curry is just that—a melody of tangy and creamy, spiced just right to warm you from the inside.

Ingredients

• 2 cups green tomatoes, chopped
• 1 cup paneer, cubed
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 cup water
• Salt to taste
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat (350°F).
2. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
4. Stir in 2 minced garlic cloves and 1 tsp grated ginger, cooking for another minute.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast the spices.
6. Add 2 cups chopped green tomatoes and cook for 5 minutes, until they start to soften.
7. Pour in 1/2 cup water, bring to a simmer, and cook covered for 10 minutes.
8. Gently add 1 cup cubed paneer, simmering for another 5 minutes to let the flavors meld.
9. Season with salt to taste and garnish with 1/4 cup chopped cilantro before serving.

Creamy paneer cubes soak up the tangy green tomato sauce, creating a dish that’s both hearty and refreshing. Serve it over steamed rice or with warm naan for a meal that feels like a hug.

Green Tomato and Mushroom Masala

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of preparing a dish that marries the tangy crispness of green tomatoes with the earthy depth of mushrooms. This Green Tomato and Mushroom Masala is a humble yet vibrant celebration of flavors, perfect for those moments when you crave something both nourishing and a little unexpected.

Ingredients

• 2 cups green tomatoes, diced
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 cup water

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat (350°F) until shimmering.
2. Add 1 tsp cumin seeds to the oil, letting them sizzle for about 30 seconds until fragrant.
3. Stir in 2 cups diced green tomatoes and 1 cup sliced mushrooms, coating them well with the oil and cumin.
4. Sprinkle 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp salt over the vegetables, mixing gently to distribute the spices evenly.
5. Pour in 1/4 cup water, then reduce the heat to low (250°F), covering the pan to let the vegetables simmer for 15 minutes, stirring occasionally to prevent sticking.
6. After 15 minutes, remove the lid and increase the heat to medium (350°F) to thicken the masala, stirring frequently for another 5 minutes until the tomatoes are soft but still hold their shape.

Every bite of this masala offers a delightful contrast between the soft mushrooms and the slightly firm green tomatoes, with the spices weaving through to create a warm, inviting dish. Serve it alongside steamed rice or spread it over toasted sourdough for an unexpected twist.

Green Tomato and Corn Curry

Many evenings, when the light fades just so, I find myself craving something that bridges the gap between summer’s bounty and the cozy embrace of fall. This green tomato and corn curry does just that, with its vibrant colors and comforting warmth.

Ingredients

• 2 cups green tomatoes, chopped
• 1 cup corn kernels
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup vegetable broth
• 1/2 cup coconut milk
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper to the skillet. Toast the spices for 30 seconds to release their aromas.
5. Mix in 2 cups chopped green tomatoes and 1 cup corn kernels, coating them well with the spice mixture.
6. Pour in 1 cup vegetable broth and bring the mixture to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally.
7. Stir in 1/2 cup coconut milk and simmer for an additional 5 minutes until the curry thickens slightly.
8. Season with salt to taste, then remove from heat.

Here, the curry’s texture is wonderfully chunky yet creamy, with the green tomatoes offering a slight tang against the sweet corn. Serve it over a bed of steamed rice or with warm naan for a meal that feels like a hug.

Green Tomato and Okra Stir Fry

Beneath the soft glow of the morning light, there’s something deeply comforting about the simplicity of a stir fry, especially when it brings together the crisp tang of green tomatoes and the subtle earthiness of okra. This dish, a humble yet vibrant medley, is a testament to the beauty of combining fresh, seasonal produce with minimal fuss.

Ingredients

• 2 cups green tomatoes, sliced
• 1 cup okra, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 2 cups sliced green tomatoes to the skillet, spreading them out in an even layer. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Tip: For extra flavor, let the tomatoes sit undisturbed for a minute or two to develop a slight char.
4. Add 1 cup sliced okra to the skillet, stirring gently to combine with the tomatoes. Cook for another 5 minutes.
5. Tip: To prevent the okra from becoming too slimy, avoid overcrowding the skillet and stir minimally.
6. Season the mixture with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Stir to evenly distribute the seasonings and cook for an additional 2 minutes.
7. Tip: Taste and adjust seasoning if necessary, but remember the flavors will meld more as the dish rests.
8. Remove from heat and let sit for 2 minutes before serving.

Just as the seasons shift, so does the character of this dish—crisp yet tender, with a melody of flavors that sing of late summer. Serve it alongside a mound of fluffy rice or as a vibrant topping for crusty bread to soak up every last bit of its juicy goodness.

Green Tomato and Bell Pepper Sabzi

Yesterday, as the first light touched the kitchen counter, I found myself reaching for the firm, unripe tomatoes and vibrant bell peppers, their colors a promise of the dish they would become. This Green Tomato and Bell Pepper Sabzi is a humble yet vibrant dish, perfect for those moments when you crave something simple but deeply satisfying.

Ingredients

• 2 cups green tomatoes, chopped
• 1 cup bell peppers, sliced
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/4 cup water

Instructions

1. Heat 2 tbsp olive oil in a pan over medium heat (350°F).
2. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add 2 cups chopped green tomatoes and 1 cup sliced bell peppers to the pan. Stir gently to coat them in oil.
4. Sprinkle 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt over the vegetables. Mix well to ensure even seasoning.
5. Pour 1/4 cup water into the pan to prevent sticking and cover with a lid. Simmer for 10 minutes, stirring occasionally.
6. After 10 minutes, remove the lid and cook for another 5 minutes to allow any excess water to evaporate, leaving the sabzi slightly dry.
7. Tip: For a deeper flavor, let the sabzi sit covered for 5 minutes off the heat before serving.
8. Tip: Adjust the heat as needed to prevent the vegetables from becoming too soft.
9. Tip: Serve with a sprinkle of fresh cilantro for a burst of color and freshness.

Mellow yet tangy, the Green Tomato and Bell Pepper Sabzi carries a comforting texture that pairs wonderfully with warm rotis or as a side to dal rice. The bell peppers add a subtle sweetness, balancing the sharpness of the green tomatoes beautifully.

Green Tomato and Onion Chutney

Falling into the rhythm of the kitchen, there’s something deeply satisfying about transforming the last of the season’s green tomatoes into a chutney that captures the essence of summer’s end. This Green Tomato and Onion Chutney is a humble yet vibrant condiment, perfect for those who cherish the process as much as the result.

Ingredients

• 4 cups green tomatoes, diced
• 2 cups onions, finely chopped
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1 tbsp mustard seeds
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. In a large pot, combine the green tomatoes, onions, apple cider vinegar, and brown sugar over medium heat.
2. Stir in the mustard seeds, ground ginger, red pepper flakes, and salt until well mixed.
3. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer uncovered for 45 minutes. Stir occasionally to prevent sticking.
4. After 45 minutes, increase the heat to medium and cook for an additional 15 minutes, or until the chutney has thickened to your liking. Tip: To test the thickness, place a small amount on a cold plate; if it doesn’t run, it’s ready.
5. Remove from heat and let the chutney cool for 10 minutes before transferring to jars. Tip: Sterilize your jars beforehand to ensure the chutney keeps longer.
6. Seal the jars while the chutney is still warm. Tip: Inverting the jars for a minute after sealing can help create a better vacuum.

This chutney strikes a beautiful balance between tangy and sweet, with a texture that’s both chunky and spreadable. Try it layered in a grilled cheese sandwich or as a bold accompaniment to roasted meats for a surprising twist.

Green Tomato and Ginger Relish

Beneath the golden light of late summer, there’s a humble yet vibrant dish that captures the essence of the season—green tomato and ginger relish. It’s a melody of tangy and spicy, a preserve that holds the fleeting warmth of August in every jar.

Ingredients

• 4 cups chopped green tomatoes
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tbsp grated fresh ginger
• 1 tsp mustard seeds
• 1/2 tsp salt

Instructions

1. In a large pot, combine 4 cups chopped green tomatoes, 1 cup apple cider vinegar, and 1 cup granulated sugar over medium heat.
2. Stir the mixture gently until the sugar dissolves completely, about 5 minutes.
3. Add 1 tbsp grated fresh ginger, 1 tsp mustard seeds, and 1/2 tsp salt to the pot, stirring to incorporate.
4. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer uncovered for 45 minutes. Stir occasionally to prevent sticking.
5. As the relish thickens, skim off any foam that forms on the surface for a clearer preserve.
6. After 45 minutes, test the relish’s consistency by placing a small amount on a chilled plate. If it holds its shape without running, it’s ready.
7. Remove the pot from heat and let the relish cool slightly before transferring it to sterilized jars, leaving 1/4 inch of headspace.
8. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

With its bright acidity and warm ginger spice, this relish is a versatile companion to grilled cheeses or as a bold topping for roasted meats. The texture is chunky yet spreadable, with each bite offering a punch of flavor that lingers pleasantly on the palate.

Conclusion

Your culinary adventure awaits with these 21 Spicy Green Tomato Recipes Indian Delight! Each dish offers a unique blend of flavors that promise to spice up your meals. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share this delicious roundup on Pinterest. Happy cooking!

Bella Bacinos