Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:10 mins    Cuisine:Indian 

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Table of Contents⇓    RecipeCard⇓

Simple Tomato Chutney / Andhra Tomato Pachadi, is extremely common in any South Indian household as its very much needed everyday as a dip for any South Indian breakfast and even for rice.

It can be taken as a condiment with rice, roti, paratha, bread, naan, idli, dosa, uthappam etc etc.  This spicy, tangy tomato chutney / dip can be had as a condiment not just for South Indian breakfast but even for rice.

This is a No Onion No Garlic chutney recipe and other options are to 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. 🙂

Table of Contents:

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1. Other recipes from my blog:
2. Step wise pics Procedure for, ‘Simple Tomato Chutney / South Indian Tomato Pachadi’:
3. Prep Work:
4. Cooking:
5. Tips & Storage:
6. Result:
7. Recipe Card & Print:

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Other recipes from my blog:

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

Chutney Recipes Collection⇒  Chutney / Pachadi / Dip

Breakfast recipes collection⇒  Breakfast / Tiffin

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

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Ingredients:

• Tomatoes – 3 (medium size)
• Salt – 1½ teaspoons
• Fresh Coriander Leaves / Cilantro – a handful
• Dry Red Chillies – 8
• Fresh Green Chillies – 6
• Dry Tamarind – marble size
• Turmeric Powder – ½ teaspoon
• Whole Coriander Seeds / Dhaniya – 1 tablespoon
• Mustard Seeds / Aavalu – 1½ teaspoon
• Jeera / Whole Cumin Seeds – 1½ teaspoon
• Hing / Inguva – a pinch
• Cooking Oil – 4 tablespoons

Special Ingredients:

• Whole Coriander Seeds / Dhaniya
• Asafoetida / Hing / Inguva

Step wise pics Procedure for, ‘Simple Tomato Chutney / South Indian Tomato Pachadi’:

Prep Work:

Gather all the ingredients at one place. Wash the tomatoes, cut each into 4 parts.

Slit the green chillies length wise.

Cooking:

Put a frying pan on stove top over medium flame. Add oil (3 tablespoon) and let it heat.

Then add all these>> dhaniya / coriander seeds, mustard seeds, cumin seeds/jeera, dry red chillies, slit green chillies, hing. Stir fry.

Switch the flame off, when the seeds turn golden in colour. Transfer all of this into a spice blender/grinder.

Put the pan back on stove, over medium flame.

Add all these>> oil (1 tablespoon), turmeric powder, salt, tomato pieces, dry tamarind. Give a stir and immediately close with lid.

Switch the flame off, when the tomatoes become soft.

Add the coriander leaves to the pan. Let everything cool.

Transfer even the fried tomatoes into the spice grinder. Use only PULSE mode, and grind everything into a coarse paste.

Transfer the chutney into a serving bowl. Done!! 

Tips & Storage:

• 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 sauté.
• If the initial 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, Simple South Indian tomato chutney / Andhra tomato pachadi, stays fresh for 2 days at room temperature.
• And, tastes good up to 4 days, if refrigerated.

Result:

• The taste of this, No Onion No Garlic Tomato 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.

Recipe Card & Print:

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