Name: Tomato Chutney / Tomato Pachchadi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 large Tomatoes; 1½ teaspoon Salt ((or as per taste)); 3 tablespoons Cooking Oil ((+1 teaspoon)); ½ of small lemon size Tamarind; 3 count Dry Red Chillies; 4 count Green Chillies; ½ teaspoon Urad dal / Minapappu / Split Black gram; ¼ teaspoon Mustard seeds / Aavalu; ½ teaspoon Chana dal / Split Yellow gram dal; ½ teaspoon Jeera / Cumin Seeds; ¼ teaspoon Fenugreek Seeds / Menthulu; ¼ teaspoon Nuvvulu / Sesame Seeds ((optional)); ⅛ teaspoon Asafoetida / Hing / Inguva

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 a condiment with rice, roti, paratha, bread, naan, idli, dosa, uthappam etc etc. As in pic below, we had this spicy, tangy tomato chutney / dip as a condiment for my homemade crispy, crunchy Onion Roast Dosa.

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. 🙂

The colour of this chutney depends upon the colour of the tomatoes used and the amount of turmeric powder used.

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

Chutney Recipes Collection here⇒ Chutney / Pachchadi / Dip

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Ingredients:

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

Step wise pics Procedure for ‘Roasted Tomato Chutney / Pachadi’:

Firstly, switch the stove on under medium flame, put a frying pan / sauce 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 5 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!!

Tips:

The colour of this chutney depends upon the colour of the tomatoes used and the amount of turmeric powder used.
For checking the softness of the tomatoes after roasting, just try to cut a tomato 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. I did not add any water.
This, tomato chutney / tomato pachchadi stays fresh for a week , if refrigerated.

Result:

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.
We had this spicy, tangy tomato chutney / dip as a condiment for my homemade crispy, crunchy Onion Roast Dosa.

Tangy tomato chutney / dip as a condiment for my homemade crispy, crunchy Onion Roast Dosa.

Tangy Tomato Chutney ready to serve

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Tomato Chutney / Tomato Pachchadi

VegCookBook by Praveena

Easy to make, Vegan, gluten free, South Indian style condiment with roasted tomatoes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Accompaniment, Condiment, dip

Cuisine Indian

Servings 1 cup

Equipment

Frying pan / Sauce pan (for stove-top method)
Blender/Grinder/Mixie.

Ingredients

2 large Tomatoes
1½ teaspoon Salt (or as per taste)
3 tablespoons Cooking Oil (+1 teaspoon)
½ of small lemon size Tamarind
3 count Dry Red Chillies
4 count Green Chillies

Ingredients for Tempering

½ teaspoon Urad dal / Minapappu / Split Black gram
¼ teaspoon Mustard seeds / Aavalu
½ teaspoon Chana dal / Split Yellow gram dal
½ teaspoon Jeera / Cumin Seeds
¼ teaspoon Fenugreek Seeds / Menthulu
¼ teaspoon Nuvvulu / Sesame Seeds (optional)
⅛ teaspoon Asafoetida / Hing / Inguva

Instructions

Firstly, switch the stove on under medium flame, put a frying pan / sauce pan and add a teaspoon. of oil.
Wash the tomatoes, put them in the pan and close the lid.
After 5 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
Put a smaller pan on stove under medium flame, add the rest of the oil, all the items under ‘Ingredients For Tempering’.
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.
Take the roasted tomatoes, all of the tempering, salt into a blender / mixie and grind them to a smooth paste.
Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!

Keyword roasted tomato chutney recipe, south indian style chutney recipe for idli, dosa

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Tomato Chutney / Tomato Pachchadi