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Green Tomato Chutney - Instant Pot
Green Tomato Chutney - A piquant mouth-watering chutney made with summer's best raw-tart tomatoes, spicy jalapeños, and a hint of sweetness!
Servings: 4
Calories: 76kcal
Recipe Video
Ingredients
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon asafetida optional
- ½ teaspoon ground turmeric
- 1-2 jalapeños
- 4 green tomatoes roughly chopped (around 2 pounds)
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar or jaggery
Instructions
- 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.
- Pressure Cook (low pressure) 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!
Notes
Stovetop Instructions
- Heat oil in a saucepan over medium heat. Once hot, add mustard seeds and let them crackle (about 2 to 3 minutes).
- Add a pinch of asafetida, turmeric, chopped jalapeños, chopped green tomatoes, and salt. Stir well.
- Add brown sugar and mix. Cover the pan with a lid and cook on medium-low heat for 10 to 15 minutes, or until the tomatoes are soft and fully cooked. Stir occasionally.
- Once the tomatoes are cooked, mash them gently with a masher. Continue to cook uncovered for another 2 to 3 minutes, stirring frequently, until the chutney thickens.
- Garnish with chopped cilantro. Mix and enjoy!
Nutrition
Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Sodium: 597mg | Potassium: 250mg | Fiber: 1g | Sugar: 8g | Vitamin A: 825IU | Vitamin C: 32.9mg | Calcium: 16mg | Iron: 0.7mg
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