Delicious andhra-style spicy tomato pachadi is a tangy chutney which makes any meal awesome. Andhra tomato pickle or tomato thokku is a great way to spice up things. Be it a simple khichdi or dal rice. This recipe is from my favorite aunt & sis. Traditional chutney recipe from our manamma's kitchen.
It is fairly simple to make. Best way to use left over tomatoes too. Tamati pachadi is one for keeps always as it tastes great.Make tomato chutney for dosa, idli and moong dal dosa, if you are bored of coconut chutney.
Chutney dips in the Indian kitchen
Condiments and dips in each region of India serves the purpose of easy meals and are particularly useful during train and bus travel.For example,paratha and achar in North India.Idli chutney in south India,Dhokla and hari chutney in western region.They are also a part of bhog or prasadam in eastern India and an important part in wedding dinners.
Top tip:
Only use a clean dry spoon to serve the pickle and chutneys as moisture spoils them.Store it in refrigerator once made.It stays longer than a week when stored.
Ingredients
- Diced tomatoes/ 2 cans of 400 gms each or 1 kg fresh tomatoes
- mustard oil
- salt
- turmeric powder
- red chilli powder
- tamarind pulp
- methi powder / ground fenugreek
- mustard seeds
For tempering:
- oil
- split chickpeas/chana dal
- mustard seeds
- Handful of curry leaves
- dried red chillies
Refer to recipe card for details.
Instructions
- Heat mustard,fenugreek in a pan,powder them keep aside
2.Heat mustard oil,add tomatoes and cook until oil oozes out.
3.Add tamarind paste,spices and cook.
4.Heat oil in pan,add tempering ingredients
5.Mix with Tomato chutney and add mustard/fenugreek powder.
6. Keep the cooled tomato mixture in a clean dry jar, store it in refrigerator.
Related links
Tomato Pachadi recipe | Instant tomato Pickle recipe
Ingredients
- Diced tomatoes 2 can of 400 gms each or 1 kg fresh tomatoes
- ¼ cup mustard oil for fresh tomatoes use ⅓ cup oil
- 1 tablespoon Salt
- 1 tablespoon turmeric powder
- 2 tablespoon red chili powder
- 2 tablespoon tamarind paste
- 1 tablespoon fenugreek powder
- 1 tablespoon mustard seeds
For tempering:
- 2 tablespoon oil
- 2 teaspoon split chickpeas
- 1 teaspoon mustard seeds
- Handful of curry leaves
- 1-2 dried red chilies
Instructions
- Dry roast mustard,fenugreek in a pan,powder them keep aside
- Heat mustard oil,add tomatoes and cook until oil oozes out.
- Add tamarind paste,spices and cook for few minutes.(for fresh tomatoes, add ½ cup water and cook)
- Heat oil in separate pan,add tempering ingredients.
- Mix with tomato pickle and add mustard/fenugreek powder.
- Keep it in a clean jar in the refrigerator.This has a shelf life of 2 weeks.
Substitutions & Variations
If you are in a rush, you can also use a can of tomatoes. Spice level can be increased by adding more green chillies.There is a variety of tomato dips in many regional cuisines.For example,Odia khatta in Odisha.Served with Kanika rice in the east.Tamata ni chutney served with methi thepla in Gujarat in the west. Many varieties of tomato chutney in south India too like thakkali pachadi.Some made with sun-dried tomatoes others with yogurt. andhra thali has delicious chutney recipes which go perfectly with plain rice and some rasam.
Serving suggestion
Chutney and hot rice is a great meal,especially,if you want something fast.You can also have tomato pachadi with paratha or thepla. You can always prepare them and store it in a clean jar in refrigerator for 1 week -10 days.
FAQ
Storage
Store it in a container in refrigerator.
Food safety
- Always use a clean dry spoon to take out chutney.
- Use a sterilised glass jar to store the chutney.
Conclusion: andhra cuisine has many spicy and sweet pachadi which goes with South Indian breakfast dishes like upma, idli and dosa. You can also serve it with curd rice or other indian meal. Andhra pachadi recipes like ridge gourd chutney, mango chutney will surprise you with the burst of flavors
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