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.
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
Mustard seeds - 1tbsp
Garlic cloves - 5-6, thinly sliced
- 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.