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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.

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Tomato Pachadi (Chutney) Yum
Tomato Pachadi (Chutney)
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
  • 24 Tomatoes – small, washed, dried and roughly chopped
  • 3 tbsps Salt tamarind – thick pulp
  • 3 tbsps chili powder Red – (Use the pickle variety , if you have it for the vibrant red color)
  • 2 tsps fenugreek Ground (Menthi podi)
  • 3 tbsp Peanut Gingely or (sesame) oil
For tempering:
  • 1 tbsp Mustard seeds
  • 5 ~ 6 cloves Garlic , thinly sliced
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cup
Ingredients
  • 24 Tomatoes – small, washed, dried and roughly chopped
  • 3 tbsps Salt tamarind – thick pulp
  • 3 tbsps chili powder Red – (Use the pickle variety , if you have it for the vibrant red color)
  • 2 tsps fenugreek Ground (Menthi podi)
  • 3 tbsp Peanut Gingely or (sesame) oil
For tempering:
  • 1 tbsp Mustard seeds
  • 5 ~ 6 cloves Garlic , thinly sliced
Tomato Pachadi (Chutney)
Instructions
  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.
Recipe Notes

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 thoughts on “Tomato Pachadi (Chutney)”

  1. 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.

  2. ooh ! thats yummy !Kalyani Last 4 days – Send in your carrot based dishesOngoing Event: Fasting Foods(Vrat ka Khaana Special)

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