Tomato pachadi recipe (tomato chutney)

Tomato pachadi – simple and wholesome South Indian style chutney recipe

This is again my mother’s recipe which has cooked tomatoes, peanuts, sesame seeds, and other spices. We usually eat this tomato pachadi for rice but it will be a good accompliment for idly, dosa, umpa and roti.

I made this in the grinder, you can make this in a mortar pestle as well. As we have added peanuts and sesame seeds, the shelf life is less. This is no onion no garlic tomato chutney recipe but you can add few garlic pods as well while cooking tomatoes.

There are other pachadi recipes on this blog that might interest you. Please check them.

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Tomato pachadi recipe

How to make tomato chutney

• Heat kadai and dry roast peanuts, sesame seeds, coriander seeds, cumin seeds, and methi or fenugreek seeds one by one.

• To the same kadai add oil and fry green chilies and keep them aside. Now add chopped tomato and cook till done. Add chopped coriander leaves and switch off the flame.

• Once the ingredients are cooled a bit, add these to the grinder and make a smooth paste out of it.
• Take a small kadai and do the tadka with tadka ingredients and mix it to the ground chutney. Tomato chutney is ready to serve 🙂