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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 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: condiments
Cuisine: andhra
Servings: 2 cup


  • 2 cups Cherry tomatoes
  • 1 ~ 2 Chilies Green (adjust as per taste)
  • 2 cloves Garlic , thinly sliced
  • 1 tsp Chili powder Red (or more to taste)
  • ¼ tsp Turmeric
  • to taste Salt

For Tempering:

  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • ¼ tsp Fenugreek seeds
  • 2 chilies Dry red


  • Wash the tomatoes well and wipe them dry. Keep 1 cup of the tomatoes whole and cut the remaining 1cup into halves.
  • Heat 2tbsp oil in a pan; add the tempering ingredients and once the seeds start to splutter, add garlic and green chilies. Cook for about 1 minute or until garlic turns golden.
  • 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.


Linking this to Valli's 'Cooking from Cookbook ChallengeJuly -- Week 2'.
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