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Tomato Chutney / Tomato Pachchadi

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins    Cuisine:Indian

Tomato Chutney / Pachchadi is extremely common in any South Indian household as its very much needed everyday as a dip for any South Indian breakfast. 

It can be taken as an accompaniment with rice, roti, paratha, bread, naan, idli, dosa, uthappam etc etc.

You can have it as a dip for bajjis, pakodas, chips, fritters etc.  Or even as a sandwich spread too.

There might be many versions of this tangy dip but I am posting this recipe just as to show my version of this chutney. Hope you would try and like it.:-)

tomato chutney dip

Before starting to cook, don’t forget to see the Tips mentioned in the end.

Chutney Recipes Collection here⇒  Chutney / Pachchadi / Dip

Breakfast recipes collection here Breakfast / Tiffin

Weight Loss Diet recipes collection⇒ Weight Loss Food / Low Carb Recipes

Related Posts⇒  

  1. Tamatar Ka Salan/ Stuffed Tomato Gravy Curry / Gutti Tomato
  2. Tomato Dal / Lentil Stew / Tomato Pappu
  3. CherryTomato Pickle / Tomato Thokku

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tomato chutney dip


  • Tomatoes – 2 (large)
  • Salt – 1½ teaspoon
  • Cooking Oil – (3 tablespoons + 1 teaspoon)
  • Tamarind – half of small size lemon
  • Dry Red Chillies – 3      
  • Green Chillies – 4    

Ingredients for Tempering :

  • Urad dal / Minapappu / Split Black gram – ½ teaspoon
  • Mustard seeds / Aavalu – ¼ teaspoon
  • Chana dal / Split Yellow gram dal – ½ teaspoon
  • Jeera / Cumin Seeds -½ teaspoon
  • Fenugreek Seeds / Menthulu – ¼ teaspoon
  • Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
  • Turmeric – ¼ teaspoon
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon

Special Ingredients:

  • Fenugreek Seeds
  • Asafoetida / Hing / Inguva


  • Firstly, switch the stove on under medium flame,put a small pan and add a teaspoon. of oil.
  • Wash the tomatoes, put them in the pan and close the lid.

    Tomatoes washed & put for roasting
  • After 2-3 mins turn the tomatoes to the other side and close the lid, for another 2-3 mins.
  • Check for the softness of the tomatoes.
  • At this stage , switch the flame off. Let them cool.

    Roasted Tomatoes set to cool
  • Now, put a smaller pan on stove under medium flame, add the rest of the oil, all the items under ‘Ingredients For Tempering’.

    ‘Ingredients for Tempering’ in a small pan
  • Once all the pulses & seeds are fried to the correct extent add the red chillies,green chillies and tamarind. Switch the flame off immediately.
  • Give a gentle mix to all the items in the pan. Switch off the flame and let them cool.
  • Leave ¼ teaspoon of this tempering aside, as a topping for the chutney, for later use.
  • Now take the tomatoes , all of the tempering, salt into a blender / mixie and grind them to a smooth paste.

    Tomatoes and Tempering in the blender to grind
  • Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!! 


  • For checking the softness of the tomatoes after roasting,  just try to cut a piece with a spoon. If the spoon cuts in smoothly, then you can make the chutney. If not , continue to cover with lid them for more time.
  • You can add onion & garlic into the tempering and saute.
  • If the tempering is burnt the chutney would also have a burnt smell. So while frying keep stirring continuously. 
  • Adjust the salt & spice as per your taste.
  • Adding water reduces the life of chutney. So better don’t.
  • This, tomato chutney / tomato pachchadi stays fresh for a week , if refrigerated.


  • The taste of this chutney is mild in spice and tangy.
  • It can be taken as an accompaniment with rice, roti, paratha, bread, naan, idli, dosa, uthappam etc etc.
  •  You can have it as a dip for bajjis, pakodas, chips, fritters etc.

    tomato chutney dip
    Tangy Tomato Chutney ready to serve

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