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.

Tomato Pachadi (Chutney)

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.

Tomato Pachadi (Chutney)
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...

Tomato Pachadi (Chutney)

Summary

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  • Coursecondiments
  • Cuisineandhra
  • Yield4 cups 4 cup
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Tomatoes – small, washed, dried and roughly chopped
24
Salt – thick tamarind pulp
3tbsps
Red chili powder – (Use the pickle variety chili powder, if you have it for the vibrant red color)
3tbsps
Ground fenugreek (Menthi podi)
2tsps
Peanut or Gingely (sesame) oil
3tbsp
For tempering:
Mustard seeds
1tbsp
Garlic , thinly sliced
5~6 cloves

Steps

  1. 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.
  2. 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.
  3. Add methi podi (ground fenugreek); mix well and cook for another 5 minutes. 
  4. 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.
  5. 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.

Tomato Pachadi (Chutney)

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.

Tomato Pachadi (Chutney)
Tomato Pachadi (Chutney)
Tomato Pachadi (Chutney)
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