August 26, 2011

Tomato Pachadi (Chutney)

This is a delicious and classic tomato chutney that needs no introduction. Every household in India might have their own recipe for this yummy dish — some tangy, some spicy, some a little sweet—any which way you make it, it is absolutely delicious and comforting.


I bought 2 packs of Campari tomatoes that needed to be used up and I thought this would be the perfect. Campari is a variety of tomato that is juicy, less acidic, and sweeter than a regular tomato. A quick call to my mom and I was on my way to make this easy pachadi.




Ingredients
Tomatoes – 24 small, washed, dried and roughly chopped 
Salt – 3tbsp thick tamarind pulp 
Red chili powder – 3tbsp (Use the pickle variety chili powder, if you have it for the vibrant red color)
Ground fenugreek (Menthi podi) – 2tsp
Peanut or Gingely (sesame) oil - 3tbsp

For tempering:
Mustard seeds - 1tbsp
Garlic cloves - 5-6, thinly sliced

Method
  • In a heavy bottomed sauce pan, heat oil and once the oil starts to shimmer, add tomatoes and cook on medium flame until they start to turn slightly mushy.
  • Add tamarind pulp, salt, red chili powder and cook until tomatoes are completely cooked through. The mixture should be quite thick. It took about 45 minutes to get to this stage.
  • Add methi podi (ground fenugreek); mix well and cook for another 5 minutes. 
  • For tempering, heat 1 tbsp peanut/ sesame oil in a small saucepan, add mustard seeds and chopped garlic cloves and sauté until the seeds start to splutter and garlic starts to turn golden. Keep a close eye, since it doesn't too long for garlic to burn.
  • Pour the tempering onto the tomato mixture. Once completely cooled, transfer pachadi into a clean glass jar. I keep this in the fridge, but you can leave it on the counter for up to a month. 
This pachadi goes great with rice, idlis, dosas or upmas.


Lets check out what my fellow marathoners have been cooking up for Day 4 of BM# 8.

Sending this classic condiment over to Valli's Condiment Mela and Vardhini's Dish it out-Tomato & Chilli event being guest hosted by Reva @ Kaarasaaram.
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19 comments:

  1. Love tomato pacchadi prepared in any way!

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  2. hey Pavani..awsum clicks...can u bel i got so carried away by the pics..i completely forgot to read the recipe..n wen i came dn to comment..ah...realized!!..the chutney looks yum..n a must try.

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  3. I am waiting for the tomatoes go ripen in my plants to make pickle .. love it with chapati, idli, dosa, etc. Lovely clicks. Could you send it to Dish it out - tomatoes and chilly hosted by Reva. (http://www.kaarasaaram.com/2011/08/dish-it-out-tomato-and-chilli.html)

    Vardhini
    Check out my 100th post giveaway.
    Current Event: Herbs and Flowers - Garlic

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  4. Very nice look. I just love tomato chutney with anything.

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  5. this chutney disappears in our house!....can never it to the next day!

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  6. Totally new to me..looks super yum

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  7. What a fiery chutney! Looks too good! Love the color!

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  8. Looks absolutely delicious,love with anything..

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  9. Wow! Chutney looks so yumm.. And loved those round ball like shiny tomatoes.

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  10. Droolworthy clicks...Its almost like a pickle.

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  11. We just love this. Just yesterday we finished our tomato pickle. I have to prepare fresh one now. :)

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  12. Fantastic! A tomato turned chutney. I would love to try it.

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  13. tomato pachadi looks absolutely perfect.. yummy :)
    Indian Cuisine

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  14. There are so many variations to tomato pachadi and each every version tastes awesome!

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  15. The pachadi looks so delicious. I love to try the different variations and this one looks perfect!

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