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    Home » Amma » Green Tomato Pachadi

    Green Tomato Pachadi

    Published: Jan 6, 2007 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    Uragaya or pickle, pachadi or chutney find a special place on any Andhraiite plate. It is a tradition in many families to have some kind of a pickle or chutney for almost every meal. It is not an exaggeration to say that a meal is not complete with either of above for these pickle aficionados.

    Basic difference between a pickle and a chutney is the shelf life: pickles can be stored at room temperature for almost a year whereas chutneys are generally consumed within a day or two of making. Also pickles use raw veggies, more salt and oil for preservation purposes, while chutneys can be more "figure friendly". Pickles generally need almost 3-4 days marination before tasting, chutneys can be eaten right away.

    There is another class in between pickle and chutney, also called pachadi for lack of another word. These resemble pickles because they use raw veggies and lot more chili powder and salt compared to chutneys. Easy to make, can be eaten after 1 day marination and last up to a month in the refrigerator or at room temperature (with enough salt).

    The idea to make Tomato pachadi in Dosa avakai style (Cucumber pickle, a very famous Andhra pachadi) came from my mom. She tasted it recently at one of our relatives place and was very impressed with the new idea that she passed it onto me. I decided to use Green tomatoes or Tomatillos instead of the red ones. The reason being tomatillos have a more tart flavor and are crisper than regular tomatoes.

    (Picture courtesy Gourmet Sleuth)

    Green Tomato Pachadi

    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: condiments
    Cuisine: andhra
    Servings: 68 serving

    Ingredients

    • 4 Tomatillos - medium
    • 2 tbsp chili powder Red
    • 2 tbsp Mustard powder
    • 2 tbsp Salt
    • 1 tsp Vinegar (Lemon juice)

    Instructions

    • Remove the outer papery skin around the tomatillos and rinse them thoroughly. They tend to be sticky, so make sure to thoroughly clean them. Dry them completely, before finely dicing them.
    • In a clean, dry dish, add chili powder, mustard powder (grind mustard seeds in the spice grinder or blender) and salt. Mix well.
    • Add vinegar, tomato pieces and oil (you can use any oil sesame seed oil, vegetable, canola etc.). Mix well with a clean, dry spoon.

    Notes

    • Let it sit for atleast 1 whole day and enjoy the spicy pachadi with plain rice and dal.
    You can find Dosa avakai recipe from Sailu's Kitchen here.
    I made the pickle in a steel dish and I transfered into a sterile glass bottle after 1 day. Vinegar is added to keep veggie pieces crisp longer (Mom's tip) and also for that extra zing (my tip :0)
    This is my entry to Pooja's Vegetable of the Week series, over at Creative Ideas.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Vini K

      January 07, 2007 at 8:48 am

      Hi Pavani,pachchadi looks great,so tempting!

      Reply
    2. Asha

      January 07, 2007 at 1:30 pm

      It's literally mouthwatering.Great photograph!:) I will try this.

      Reply
    3. Seema

      January 07, 2007 at 9:54 pm

      Pavni, Pachadi looks red and yummy. Loved the picture too.Thanxseema

      Reply
    4. Seema

      January 07, 2007 at 9:57 pm

      Pavni, I blogrolled you so i dont miss out any of your wonderful recipes from now on.ThanxSeema

      Reply
    5. TS

      January 08, 2007 at 2:48 pm

      Love that color, Pavani! I have never tried this one before...what else can you eat this with besides daal/rice?

      Reply
    6. sailaja

      January 08, 2007 at 5:50 pm

      Absolutely mouth watering pachadi, Pavani. Love the color..

      Reply
    7. Pooja

      January 10, 2007 at 11:58 am

      Hi Pavani , this is absolutely fantastic entry with green tomato ! I just love it. looks awesome! also avery nice comparision of ickle and chutney 🙂 . thanks for participating with such a delicious entry !-Pooja

      Reply
    8. Dr. Soumya Bhat

      January 11, 2007 at 1:39 am

      hey this look so nice.It looks red as pickels.Love to taste it also.Thanks for sharing

      Reply
    9. Pavani

      January 11, 2007 at 3:03 am

      Thank you Vini, Asha and Seema. Do try it and let me know.Hi Trupti, you can also eat it with upma, dosa, etc. It tastes great with yogurt rice..Thank you Sailaja.Thanks Pooja for such an interesting event every week. Thank you Sowmya.

      Reply

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