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.:-)
Before starting to cook, don’t forget to see the Tips mentioned in the end.
My Chutney Recipes Collection here⇒ Chutney / Pachchadi / Dip
- 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
- 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 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. See pic below.
- 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’. See the pic below.
- 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.
- See pics below for reference.
- Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!!
- I did not use any onion or garlic , you can add it during tempering and blend it with all other ingredients.
- 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 it means they are soft enough to make the chutney. If not , continue to cover with lid them for more time.
- Be very careful not to burn the tempering while frying.
- If the tempering is burnt the chutney would also have a burnt smell. So while frying keep stirring continuously. This would take just 2-3 mins.
- If you prefer the spice in the chutney to be low , just reduce the number of green chillies and red chillies as per your taste.
- Adding water reduces the life of chutney. So better don’t.
- This chutney might stay 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.
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