Tomatillo Chutney

It’s tangy, spicy. And it’s packed with Indian flavors!

Tomatillo is a Mexican fruit which is wrapped up in the green paper like shell. When I tried it for first time I thought its same as green tomato but I was wrong. Tomatillo is tangier than regular green tomato that we get in India.

I like Salsa Verde but I still miss the flavor of green tomato chutney from India. Thus I decided to try tomatillo with Indian flavors. It can be consumed as accompaniment with meal or as spread or even as salad dressing.

I have used fresh curry leaves in this recipe. If you cant find fresh ones dried is also acceptable. You can skip them too as there is no other substitute to them.


8 Tomatillo, medium sized, diced

6-7 Garlic cloves

2 Tbsp Serrano pepper/ any green chilli, chopped

1 tsp Cumin seeds

1 Tbsp Peanut Oil

1/4 cup Roasted peanuts

1 Tbsp Curry leaves (optional, but tastes really good 😉 )

1 tsp Salt/ as per taste


1. Heat a skillet on medium. Add oil, as it gets warm enough add Cumin seeds, and Curry leaves. As they splutter add garlic and green chillies.

2. Add tomatillo and  cook until tomatillo changes it’s color and starts loosing water Cook only for 2 mins. We do not want a mushy chutney. Add salt and mix well.

3. Turn off the flame. Let it cool.

4. Once cooled transfer into blender. Add roasted peanuts and blend everything till peanuts gets crushed. Adjust salt.

5. Transfer in glass or ceramic container, cover and store in refrigerator.


1. You can replace tomatillo with green tomatoes.




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