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
Breakfast recipes collection here⇒ Breakfast / Tiffin
Weight Loss Diet recipes collection⇒ Weight Loss Food / Low Carb Recipes
- Tamatar Ka Salan/ Stuffed Tomato Gravy Curry / Gutti Tomato
- Tomato Dal / Lentil Stew / Tomato Pappu
- CherryTomato Pickle / Tomato Thokku
- 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
- Fenugreek Seeds
- Asafoetida / Hing / Inguva
Step wise pics Procedure:
- 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.
- 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.
- Now, 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.
- Now take the 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!!
- 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.
- 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.
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