Tomato pachadi is a condiment made with tomatoes, chilies, garlic, spices & tamarind. Pachadi means chutney in telugu. This slightly tangy, nutty & spicy tomato pachadi is most often eaten with rice & ghee. However we also serve this with any snacks & even breakfasts like idli, dosa, pesarattu , pongal, roti, paratha and even with bread. In Andhra cuisine we make hot chutney with most vegetables and this is one of them.
This tomato pachadi does not use onions. It is fairly quick to make since there is not much chopping needed. You can also refer this onion tomato chutney if you like to use onions. They usually adds mild sweet flavors and volume to the chutney.
Amidst the busy holiday schedule, i got to picture how to make tomato pachadi recipe. I made this to accompany jowar dosa or jonna dosa which was our quick dinner.
Tomato pachadi recipe calls for some additional ingredients to balance the sourness. Chana dal, urad dal, coconut or sesame seeds are mostly used in andhra cuisine in most chutney recipes. They add flavor and balance the tang.
For health benefits only sesame seeds can be used. They keep the body warm during monsoon/ winter. But using chana dal and urad dal too yields a tasty chutney with aroma of roasted dals. Sometimes, I even use a mixture of sesame seeds, chana and urad dal in equal quantities. All taste good.
To make the best tomato chutney, use good quality white sesame seeds that don’t taste bitter or have gone rancid.
Sesame seeds are high in calcium, iron, protein, magnesium and many other nutrients. Hence using them in chutneys is one of the best ways to provide nutrition to our body.
You may also like these similar chutney recipes
Pudina chutney
Coconut chutney
Peanut chutney
Tomato pickle
Raw green tomato chutney
Spicy tomato pachadi
Tomato pachadi | How to make Tomato pachadi
Ingredients (1 cup = 240ml )
- 3 to 4 red chilies (use to suit your spice levels)
- 2 cups tomatoes chopped, ripe
- ¾ tbsp chana dal or 2 tsp sesame seeds
- ¾ tbsp urad dal
- salt as needed
- ½ tsp cumin or jeera
- 1/8 tsp turmeric
- 1 tsp oil
- 2 cloves garlic
Tempering
- 1 sprig curry leaves
- 1 chili small, broken
- 1 pinch cumin (optional)
- 1 pinch mustard
- 1 pinch urad dal (adds flavor)
- 1 pinch hing
- 1 pod garlic crushed
How to make the recipe
Preparation
- Heat 1 tsp oil in a pan. Add red chilies, chana dal and urad dal. Roast them until they turn golden & aromatic. Red chilies should turn crisp. If using sesame seeds add them now and toast slightly.
- Then add cumin & fry just for few seconds. Remove them and set aside to cool.
- To the same pan, add tomatoes, garlic, salt and turmeric. Fry till the tomatoes turn completely soft and mushy. If needed cover and cook. Set aside to cool.
Making tomato pachadi
- Add all the ingredients and make a smooth pachadi without adding water. We usually blend the dals first to a powder and then add tomatoes.
- Check the salt and spice now. if needed add more.
Tempering
- Add oil to the same pan and heat it. Add mustard cumin, red chili, curry leaves and hing. if you wish you can add a garlic pod too. when the curry leaves turn crisp. Turn off the stove. Add the pachadi to the pan and mix well.
- Serve tomato pachadi with rice, any Indian breakfasts or bread.
NUTRITION
Notes
1. Dry roast dals till golden along with red chilies till hot/ crisp. Dals must turn golden. If using sesame seeds (optional), toast for about 2 minutes and then add the cumin. Toss everything well. Do not burn them, the chutney turns bitter if they are burnt. At the end of this step, you should have crisp red chilies, that helps to blend them well.Set aside to cool.
2. To the same pan, add one tsp. oil and heat it. Add chopped tomatoes, sprinkle turmeric and salt. You can also add a chopped garlic clove. By cooking along with tomatoes, the pungent smell of garlic goes away.
3. Cook the tomatoes till they turn fully mushy and pulpy. If your tomatoes are hard sprinkle some water.Then cook covered. Cool it completely. To fasten the cooling I transfer it to a plate and spread it.
4. Add the cooled roasted ingredients dals or sesame seeds , red chilies and cumin. Powder these finely.
5. If needed scrape off the sides and powder again.
6. Add the cooled tomato pulp. If using raw ginger or garlic , you can add it.
7. Blend well to a smooth paste. Do not add water.
8. Heat 1.5 tsp oil in a small pan on a low to medium heat. Add mustard, cumin, red chilli and a generous pinch of urad dal (adds flavor, optional). When the dals turn golden, add curry leaves and hing. Switch off. Pour this to the chutney.
Serve tomato pachadi with breakfasts like idli, pesarattu, dosa, pongal, paratha or sandwiches.
Naim says
Hi Swasthi, how long can I preserve this chutney. Please advice tips if I want to store it for atleast 3 to 4 weeks.
swasthi says
Hi Naim
This will not keep good for that long. Max is 2 to 3 days. Check this tomato pickle . You can keep this for 2 months.
Kiran says
very nice recipes
Julie lombard says
Friends have a “bird sown”tomato bush that bears tomatoes profusely. They do not get past a yellow colour, very firm and healthy but lacking in tomato flavor. Is there a use for them. I have had a few on my kitchen windowsill and theystubbornly stay yellow. Could someone help here please
swasthi says
Hi Julie,
You can try this green tomato chutney
Moumita says
Just made this to have with dosa… And I am already licking the spoon clean… This is going in my list of yummy things..
swasthi says
Thanks for trying Moumita
Glad to know you liked it.
🙂
Devi says
The recipe for tomatoe chatney sounds delicious!!! Sure I’m going to make it one of these days.
swasthi says
Thanks Devi
Mithila says
Nice recipe. Chutney turned out yummy. We tried this with oats idli. Thank you.
swasthi says
Welcome Mithila
Sandy says
Your recipes look fabulous and I would love to try them, but am dissapointed that you do not have a print function on your recipe cards (my computer is far away from the kitchen) and I am not going to spend time writing them out…. I want to spend my time making them and enjoying eating them….
swasthi says
Hi Sandy
Thank you. Yes there is no print option on the blog due to a technical problem. We are working on it to resolve. You can still take the print from the browser options.You will have to choose only the recipe page to print instead of all the pages. Hope this helps
Sandy says
Hi Swasthi
Thank you so much for your prompt reply and assistance – they is greatly appreciated. The browser function does not actually work like that as the recipe page is mostly spread over 2-3 pages with other stuff wrapping it at the beginning and end… Nonetheless, thank you. I hope your print function and select (one cannot even select text to print either – both are anti copyright protocols – but not very friendly or inviting) functions work soon! 🙂
Kind regards
Sandy
swasthi says
Okay I understand the problem. Yes the select and copy fns have been disabled as we are struggling a lot with plagiarism issues. We will try our best to bring back the print option on the recipe card soon. Thanks
Srilakshmi says
Take a picture in your phone or open the website in your phone keep the phone in the kitchen and try the recipes so simple
swasthi says
Thank you!
afreen says
I tired this recipe today turned out very well but it was damn spicy.. I love all your recipes thx alot
swasthi says
Welcome Afreen
Glad to know you liked it. Thanks for trying
🙂
Prachi says
Hi , Tried this recipe with oinion, it was tasty, Thank u for this recipe
Anita says
Its very nice very easy to cook thanks
swasthi says
welcome Anitha
rajesh kumar srivastava says
Super recipes thanks for sare
How to preserve long time
Tomato chatani
Shalu says
Tomato chutney turned out yummy. Made your idli and chutney
swasthi says
Thanks Shalu
Glad to know you liked it
naoko says
Hi, Swasthi.
I always wonder what kind of blender (brand/manufacturer) you use?
Is it multi-purpose? Say, to make masala, paste for kurma, and chutney?
I bought a blender here in Japan, to make powder spices, however, it’s not strong enough to make chutney or paste for kurma, and wonder if I could buy similar blender you have by online?
Thank you!
swasthi says
Hi naoko,
Sorry for the delay. I am using panasonic mx ac 400 for all the chutney, masala powder and paste for curries. It is available on amazon, India. Hope this helps