Cherry tomatoes have lately become my absolute favorite. I buy a big tub of them from BJ's and use them in different dishes. They are so juicy and have just the perfect taste. I planted a cherry tomato plant in my garden this year, I'm waiting for my harvest.

After adding them to salads, pastas and other non-Indian dishes, I wanted to make something Indian with them. After a quick call to my mom, I set out to make this quick, easy and tasty cherry tomato pachadi.

This chutney can be made with other tomato varieties too. But cherry tomatoes being small and slightly thick skinned give the chutney a nice texture without getting too mushy. This chutney is great to serve with rice, idli, dosa, upma and even roti.

Cherry Tomato Pachadi (Cherry tomato Chutney)

Chutney made with cherry tomatoes. Cherry tomatoes being small and slightly thick skinned give the chutney a nice texture without getting too mushy. This chutney is great to serve with rice, idli, dosa, upma and even roti.

Author: Pavani

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: condiments

Cuisine: andhra

Servings: servings

Ingredients

2 cups Cherry tomatoes
2 tablespoons Oil
¼ teaspoon Fenugreek seeds
1 teaspoon Chana dal
1 teaspoon Urad dal
1 teaspoon Mustard seeds
2 Dry red chilies
3~4 Green Chilies
2 Garlic cloves, thinly sliced
1~2 teaspoons Red Chili powder (or more to taste)
¼ teaspoon Turmeric
To taste Salt

For Tempering:

Instructions

Wash the tomatoes well and wipe them dry. Keep 1 cup of the tomatoes whole and cut the remaining 1cup into halves.
2 cups Cherry tomatoes
Heat oil in a pan on medium heat, add chana, urad dal, mustard & cumin seeds, dry red chilies and cook till the seeds start to splutter, about 1~2 minutes. Stir in the garlic and green chilies. Cook for about 1 minute or until garlic turns golden. Make sure not to burn the garlic.
Add the cherry tomatoes to the pan, cover and cook till the whole tomatoes burst and the remaining get mushy.
Stir in turmeric, red chili powder and salt. Cook till the mixture thickens a little bit. Store in an airtight container in the fridge for up to a week.

Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 2'.

Nutrition

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

Comments

Sowmya Sundararajan

July 11, 2015 at 2:01 am

The backdrop is too good. It's enhancing the colour of your Chutney.

Arthy shama

July 12, 2015 at 10:19 am

Wow, cherry tomato pachadi looks delecious 🙂 Thanks for sharing

Marie Hatfield

August 14, 2023 at 12:27 pm

I do not understand tempering of the bottom ingredients; can you please explain.
thanks

- cookshideout
  
  September 08, 2023 at 5:33 pm
  
  Hi Marie, I updated the recipe with how to make and use the tempering. Thank you for pointing that out to me. Best, Pavani