Green Tomato Chutney

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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2 large green tomatoes chopped
1 tsp fennel seeds
1 tsp mustard seeds
½ tsp. fenugreek seeds
2-4 cloves
1 tsp onion seeds (kalonji)
½ tsp. cumin seeds
2-3 dry whole red chiles
1 tsp turmeric powder
1 tsp black salt
1 tsp red chilli powder
4 tbsp. brown sugar or powdered jaggery
Pinch of asafetida
2 tbsp. oil for cooking
Salt to taste
1/4 to 1/2 tsp garam masala


Heat oil in a pan. Add all the seeds and once they crackle, add the whole red chillies and asafoetida, red chilli powder and turmeric powder. Quickly add the chopped green tomatoes and stir well. Now add the salt and sugar, little water and cover the pan. Let it look for about 5-7 minutes until tomatoes become soft yet not mushy. Taste for seasoning and adjust salt or sugar.