18 Spicy Green Tomato Recipes Indian Delicacies

Spice up your kitchen adventures with our roundup of 18 Spicy Green Tomato Recipes that bring the vibrant flavors of Indian cuisine right to your table! Perfect for those who love a little heat and a lot of flavor, these dishes are a fantastic way to turn those unripe tomatoes into something extraordinary. Dive in and discover your next favorite meal that promises to delight your taste buds!

Green Tomato Chutney

Transform those end-of-season green tomatoes into a tangy, sweet chutney that’s perfect for pairing with cheeses or spreading on sandwiches.

Ingredients

• 2 pounds green tomatoes, chopped
• 1 large onion, finely diced
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1/2 cup raisins
• 1 tablespoon grated fresh ginger
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

1. In a large pot, combine the green tomatoes, onion, apple cider vinegar, and brown sugar. Bring to a boil over medium-high heat, then reduce to a simmer.
2. Add the raisins, grated ginger, mustard seeds, ground cinnamon, ground cloves, and salt. Stir well to combine.
3. Simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the mixture has thickened and the tomatoes are completely soft.
4. Remove from heat and let cool slightly before transferring to jars or serving.

This chutney strikes a beautiful balance between sweet and tangy, with the raisins adding little bursts of sweetness amidst the spiced tomato base.

Tip: For a smoother chutney, blend half of the mixture before adding it back to the pot.

Spicy Green Tomato Pickle

Spice up your pantry with this tangy and fiery Spicy Green Tomato Pickle, a perfect way to use up those end-of-season green tomatoes.

Ingredients

• 2 lbs green tomatoes, sliced into 1/4-inch thick rounds
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tbsp salt
• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tsp turmeric powder
• 1/2 tsp red chili flakes
• 4 garlic cloves, minced
• 1 inch ginger, grated

Instructions

1. In a large pot, combine white vinegar, water, sugar, salt, mustard seeds, coriander seeds, turmeric powder, and red chili flakes. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
2. Add sliced green tomatoes, garlic, and ginger to the pot. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until tomatoes are tender but still hold their shape.
3. Remove from heat and let cool to room temperature. Transfer to sterilized jars and refrigerate for at least 24 hours before serving to allow flavors to meld.

The magic of this pickle lies in the balance of tangy vinegar and the warmth of spices, creating a condiment that’s irresistible on sandwiches or as a side.

Tip: For an extra kick, add a whole dried chili to each jar before sealing.

Green Tomato Curry

This Green Tomato Curry brings a tangy twist to your dinner table, blending the crispness of green tomatoes with rich, aromatic spices.

Ingredients

• 2 cups green tomatoes, chopped
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 cup coconut milk
• 1/4 cup cilantro, chopped for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Sprinkle in 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp chili powder, and 1/2 tsp salt. Stir well to coat the onions with the spices.
4. Add the chopped green tomatoes to the pan. Cook for 10 minutes, stirring occasionally, until the tomatoes soften.
5. Pour in 1/2 cup coconut milk, stirring to combine. Simmer the curry for another 5 minutes to let the flavors meld.
6. Garnish with chopped cilantro before serving.

The magic of this curry lies in the balance of the green tomatoes’ acidity with the creaminess of coconut milk, creating a dish that’s both vibrant and comforting.

Tip: For an extra layer of flavor, toast the cumin seeds before adding them to the oil.

Green Tomato and Coconut Curry

This Green Tomato and Coconut Curry is a vibrant, tangy twist on traditional curry, perfect for using up those end-of-season green tomatoes.

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 green tomatoes, chopped into 1-inch pieces
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 1 tablespoon brown sugar
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft and fragrant, about 5 minutes.
2. Stir in turmeric, cumin, and chili powder, cooking for another minute until spices are toasted.
3. Add green tomatoes, stirring to coat with the spice mixture. Cook for 5 minutes, until tomatoes begin to soften.
4. Pour in coconut milk, salt, and brown sugar. Bring to a simmer, then reduce heat to low. Cook uncovered for 15 minutes, stirring occasionally, until tomatoes are tender and sauce has thickened.
5. Garnish with fresh cilantro before serving.

The combination of tangy green tomatoes and creamy coconut milk creates a uniquely refreshing curry that’s as unexpected as it is delicious.

Tip: For an extra kick, add a diced jalapeño with the onions in step 1.

Green Tomato Dal

Discover the tangy twist of green tomatoes in this comforting dal, a dish that brings a Southern charm to your Indian-inspired meals.

Ingredients

• 1 cup yellow lentils (toor dal)
• 2 medium green tomatoes, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp vegetable oil
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Rinse the lentils under cold water until the water runs clear. Drain and set aside.
2. Heat the vegetable oil in a medium pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
3. Add the chopped onion and minced garlic to the pot. Sauté until the onion turns translucent, about 3 minutes.
4. Stir in the chopped green tomatoes, turmeric powder, red chili powder, and salt. Cook for another 2 minutes, allowing the tomatoes to soften slightly.
5. Add the rinsed lentils and 2 cups of water to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the lentils are tender.
6. Once the lentils are cooked, use a spoon to lightly mash some of them against the side of the pot to thicken the dal. Adjust salt if needed.
7. Garnish with fresh cilantro before serving.

The green tomatoes add a delightful acidity that brightens the earthy lentils, making this dal a standout dish that’s both nourishing and flavorful.

Tip: For an extra layer of flavor, temper the dal with a spoonful of ghee and a pinch of asafoetida (hing) after cooking.

Green Tomato Rice

Transform those end-of-season green tomatoes into a vibrant, tangy rice dish that’s bursting with flavor and color.

Ingredients

• 2 cups long-grain white rice
• 4 medium green tomatoes, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 4 cups chicken or vegetable broth
• 1/4 cup fresh cilantro, chopped

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the diced green tomatoes, salt, black pepper, and cumin. Cook for another 5 minutes, until the tomatoes start to soften.
4. Add the rice to the pot, stirring to coat it with the tomato mixture. Pour in the broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the fresh cilantro before serving.

The sharpness of the green tomatoes mellows into a delightful tanginess, perfectly complementing the fluffy rice and aromatic spices.

Tip: For an extra layer of flavor, toast the rice in the pot with a bit of oil before adding the other ingredients.

Green Tomato Sambar

Green Tomato Sambar is a tangy, comforting dish that brings a Southern twist to the classic Indian lentil stew. Perfect for those who love a bit of zest in their meals!

Ingredients

• 1 cup toor dal (split pigeon peas)
• 2 medium green tomatoes, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp sambar powder
• 2 tbsp tamarind paste
• 1 tbsp vegetable oil
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Rinse the toor dal under cold water until the water runs clear. Cook with 2 cups water in a pressure cooker for 3 whistles, or until soft.
2. Heat vegetable oil in a pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, letting them splutter.
3. Add the finely chopped onion and minced garlic, sautéing until golden brown.
4. Stir in the chopped green tomatoes, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste. Cook until the tomatoes soften.
5. Mix in the cooked dal, 1 tbsp sambar powder, and 2 tbsp tamarind paste. Simmer for 10 minutes, allowing the flavors to meld.
6. Garnish with fresh cilantro before serving.

The green tomatoes add a unique tartness that balances beautifully with the earthy lentils and aromatic spices, making this sambar a standout dish.

Tip: For an extra layer of flavor, toast the sambar powder lightly before adding it to the dish.

Green Tomato Rasam

Green Tomato Rasam is a tangy, comforting soup that brings a Southern twist to the classic Indian rasam, perfect for those cooler evenings when you crave something warm and zesty.

Ingredients

• 2 cups chopped green tomatoes
• 1/2 cup cooked toor dal (split pigeon peas)
• 1 tbsp rasam powder
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp chopped cilantro
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1 tbsp ghee
• 4 cups water

Instructions

1. In a large pot, combine green tomatoes, toor dal, rasam powder, turmeric powder, salt, and water. Bring to a boil over medium heat, then simmer for 15 minutes until the tomatoes are soft.
2. In a small pan, heat ghee over medium heat. Add mustard seeds, cumin seeds, and dried red chilies. Fry for 30 seconds until the seeds pop and the chilies darken.
3. Pour the tempered spices into the pot with the tomato mixture. Stir well and simmer for another 5 minutes to blend the flavors.
4. Garnish with chopped cilantro before serving hot.

The unique combination of green tomatoes and traditional rasam spices creates a vibrant flavor profile that’s both refreshing and deeply comforting.

Tip: For an extra tangy kick, squeeze a little lemon juice into your bowl just before eating.

Green Tomato Bharta

Green Tomato Bharta is a vibrant, tangy dish that brings a delightful twist to your table, perfect for those who love to explore bold flavors.

Ingredients

• 4 medium green tomatoes, chopped
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
2. Add the finely chopped onion and sauté until golden, about 5 minutes. Stir in 2 minced garlic cloves, 1 tsp grated ginger, and 1 finely chopped green chili, cooking for another 2 minutes.
3. Mix in 1/2 tsp turmeric powder, 1 tsp coriander powder, and salt to taste, stirring well to combine with the aromatics.
4. Add the chopped green tomatoes to the pan. Cook uncovered, stirring occasionally, for 15-20 minutes until the tomatoes are soft and the mixture thickens.
5. Sprinkle 1/2 tsp garam masala over the bharta and mix well. Garnish with fresh chopped cilantro before serving.

This Green Tomato Bharta stands out with its perfect balance of tanginess and warmth, thanks to the fresh green tomatoes and aromatic spices.

Tip: For an extra layer of flavor, try roasting the green tomatoes before adding them to the pan.

Green Tomato and Potato Sabzi

This Green Tomato and Potato Sabzi brings a delightful twist to your vegetable side dishes, combining the tangy crunch of green tomatoes with the comforting softness of potatoes.

Ingredients

• 2 medium green tomatoes, chopped into 1-inch pieces
• 2 medium potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the diced potatoes to the skillet. Sprinkle with 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and salt to taste. Stir well to coat the potatoes evenly.
3. Cover the skillet and cook the potatoes for about 10 minutes, stirring occasionally, until they start to soften.
4. Add the chopped green tomatoes to the skillet. Stir to combine with the potatoes and spices. Cover again and cook for another 10 minutes, or until both the potatoes and tomatoes are tender.
5. Remove the lid and cook for an additional 2 minutes to let any excess moisture evaporate. Garnish with 1/4 cup fresh cilantro before serving.

The magic of this dish lies in the contrast between the soft potatoes and the slightly crisp green tomatoes, all brought together with a warm blend of spices.

Tip: For an extra layer of flavor, try adding a pinch of garam masala just before serving.

Green Tomato Paratha

Transform those garden green tomatoes into something unexpectedly delightful with this Green Tomato Paratha, a rustic flatbread that’s both tangy and comforting.

Ingredients

• 2 cups whole wheat flour
• 1 cup finely chopped green tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon chopped cilantro
• 2 tablespoons oil
• 1/2 cup water (approx.)

Instructions

1. In a large bowl, mix 2 cups whole wheat flour, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, and 1/4 teaspoon turmeric powder.
2. Add 1 cup finely chopped green tomatoes and 1 tablespoon chopped cilantro to the flour mixture. Mix well.
3. Gradually add 1/2 cup water (or as needed) to form a soft dough. Knead for 5 minutes until smooth.
4. Divide the dough into 6 equal parts. Roll each into a ball, then flatten into a disc on a floured surface.
5. Heat a skillet over medium heat. Cook each paratha for 2 minutes on each side, brushing with 2 tablespoons oil in total, until golden brown spots appear.

The green tomatoes lend a subtle tartness to these parathas, making them a perfect companion to creamy yogurt or tangy pickles.

Tip: For an extra crispy texture, press the paratha gently with a spatula while cooking.

Green Tomato Dosa

Green Tomato Dosa brings a tangy twist to the traditional South Indian crepe, perfect for using up those unripe tomatoes from your garden.

Ingredients

• 1 cup rice flour
• 1/2 cup urad dal flour
• 1/2 cup finely chopped green tomatoes
• 1/4 cup chopped cilantro
• 1 green chili, finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 1 1/2 cups water
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix together 1 cup rice flour, 1/2 cup urad dal flour, 1/2 cup finely chopped green tomatoes, 1/4 cup chopped cilantro, 1 green chili, 1/2 tsp cumin seeds, and 1/2 tsp salt.
2. Gradually add 1 1/2 cups water to the mixture, stirring until you achieve a smooth, pourable batter. Let it rest for 10 minutes.
3. Heat a non-stick skillet over medium heat and lightly grease with 1/2 tbsp vegetable oil.
4. Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion to form a dosa.
5. Drizzle 1/2 tbsp vegetable oil around the edges and cook for 2-3 minutes until the bottom is golden and crisp.
6. Flip the dosa and cook for another 2 minutes until both sides are golden.
7. Repeat with the remaining batter, greasing the skillet as needed.

The crisp edges and tangy flavor of green tomatoes make this dosa a standout, especially when served with coconut chutney.

Tip: For an extra crispy texture, spread the batter thinner and cook on a slightly higher heat.

Green Tomato Uttapam

Looking for a twist on traditional uttapam? This Green Tomato Uttapam brings a tangy freshness to your breakfast table, perfect for those who love a little zest in their morning.

Ingredients

• 1 cup semolina (sooji)
• 1/2 cup yogurt
• 1/2 cup water
• 1 green tomato, finely chopped
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1/4 teaspoon mustard seeds
• A few curry leaves

Instructions

1. In a bowl, mix semolina, yogurt, and water. Let it sit for 10 minutes to soften.
2. Add chopped green tomato, onion, green chili, turmeric powder, and salt to the batter. Mix well.
3. Heat 1 tablespoon oil in a pan over medium heat. Add mustard seeds and curry leaves, sautéing until the seeds pop.
4. Pour a ladleful of batter into the pan, spreading it gently into a thick circle. Cover and cook for 3-4 minutes until the bottom is golden.
5. Drizzle 1/2 tablespoon oil around the edges, flip, and cook uncovered for another 3 minutes.
6. Repeat with the remaining batter, adding oil as needed.

The green tomato not only adds a vibrant color but also a unique tanginess that makes this uttapam stand out from the rest.

Tip: For an extra crunch, sprinkle some sesame seeds on top before flipping.

Green Tomato Pakoras

These Green Tomato Pakoras are a crispy, tangy twist on the classic Indian fritter, perfect for using up those end-of-season green tomatoes.

Ingredients

• 2 medium green tomatoes, sliced into 1/4-inch rounds
• 1 cup chickpea flour
• 2 tbsp rice flour
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp baking soda
• 1/2 cup water
• 1/2 tsp salt
• Vegetable oil, for deep frying

Instructions

1. In a large bowl, whisk together chickpea flour, rice flour, cumin seeds, turmeric powder, red chili powder, baking soda, and salt.
2. Gradually add water to the dry ingredients, stirring until you achieve a smooth, thick batter that coats the back of a spoon.
3. Heat vegetable oil in a deep fryer or large pot to 350°F.
4. Dip each green tomato slice into the batter, ensuring it’s fully coated, then carefully drop into the hot oil.
5. Fry the pakoras in batches for 2-3 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

The magic of these pakoras lies in the chickpea flour batter, which crisps up beautifully while keeping the green tomatoes tender inside.

Tip: Serve these pakoras hot with a side of mint chutney or tamarind sauce for an extra flavor kick.

Green Tomato Cutlet

These Green Tomato Cutlets are a delightful twist on the classic, offering a crispy exterior with a tangy, juicy center that’s perfect for using up those end-of-season green tomatoes.

Ingredients

• 2 large green tomatoes, sliced into 1/2-inch thick rounds
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 cup vegetable oil for frying

Instructions

1. Season the tomato slices with 1/4 teaspoon salt and 1/4 teaspoon black pepper on both sides.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika.
3. Dredge each tomato slice in flour, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium heat. Fry the breaded tomato slices in batches for 3-4 minutes per side, until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of these cutlets lies in their contrast of textures—crispy on the outside, yet the tomatoes stay firm and juicy inside, making them a standout side or snack.

Tip: For an extra kick, add a pinch of cayenne pepper to the breadcrumb mixture.

Green Tomato Soup

When life gives you green tomatoes, make this vibrant and tangy Green Tomato Soup that’s a delightful twist on the classic.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups green tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add chopped green tomatoes, vegetable broth, salt, black pepper, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes, until tomatoes are soft.
3. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and heat through for another 2 minutes.
4. Serve hot, garnished with fresh basil leaves.

The creamy texture and the unique tang of green tomatoes make this soup a standout dish that’s both comforting and unexpectedly refreshing.

Tip: For a lighter version, substitute the heavy cream with coconut milk.

Green Tomato Salad

This Green Tomato Salad is a refreshing twist on the classic, offering a crisp texture and a tangy-sweet dressing that’s perfect for those end-of-summer tomatoes.

Ingredients

• 4 medium green tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the sliced green tomatoes and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
3. Pour the dressing over the tomato and onion mixture, gently tossing to coat everything evenly.
4. Sprinkle the chopped basil over the salad and give it one final gentle toss.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of the green tomatoes paired with the sweet and tangy dressing makes this salad a standout side dish for any barbecue or picnic.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese or a handful of toasted pine nuts before serving.

Green Tomato Raita

Looking for a refreshing twist on traditional raita? This Green Tomato Raita brings a tangy crunch that’s perfect for balancing spicy dishes.

Ingredients

• 1 cup plain yogurt
• 1 medium green tomato, finely chopped (about 1 cup)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon fresh cilantro, chopped
• 1 small green chili, finely chopped (optional)

Instructions

1. In a dry skillet over medium heat, toast the 1/2 teaspoon cumin seeds for about 1 minute until fragrant. Let them cool, then crush lightly.
2. In a mixing bowl, whisk the 1 cup plain yogurt until smooth.
3. Add the chopped green tomato, crushed cumin seeds, 1/4 teaspoon salt, 1/4 teaspoon sugar, chopped cilantro, and green chili (if using) to the yogurt. Stir well to combine.
4. Chill the raita in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crispness of green tomatoes and the warmth of toasted cumin make this raita a standout side that’s as versatile as it is vibrant.

Tip: For a creamier texture, use Greek yogurt instead of regular plain yogurt.

Conclusion

We hope this roundup of 18 Spicy Green Tomato Recipes inspires your next kitchen adventure! Each dish brings a taste of Indian delicacies right to your table. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!