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)
- 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
- 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.