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Tomato Chutney / Tomato Pachchadi

VegCookBook by Praveena
Easy to make, Vegan, gluten free, South Indian style condiment with roasted tomatoes.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Accompaniment, Condiment, dip
Cuisine Indian
Servings 1 cup


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



  • 2 large Tomatoes
  • 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)
  • teaspoon Asafoetida / Hing / Inguva


  • 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!! 


Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword roasted tomato chutney recipe, south indian style chutney recipe for idli, dosa