Andhra style tomato chutney or pachadi recipe

This tomato pachadi or chutney is made with cooked tomatoes, peanuts, sesame seeds and other spices. This is my mother’s recipe and can be eaten with dosa, idly, roti and even with hot rice and ghee 🙂

I made this in the grinder, you can make this in mortar pestle as well. As we have added peanuts and sesame seeds, the shelf life is less. This recipe doesn’t have garlic, you can add few garlic pods as well while cooking tomatoes.

You can find another chutney recipe with Malabar spinach here.

If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram page. Please do share the recipe if you like it 🙂

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Tomato pachadi

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Traditional Andhra recipe made with tomatoes, peanuts, sesame seeds and other spices.

Course: Side Dish

Cuisine: Indian

Keyword: Tomato

Servings: 4 people

Ingredients

• 250 gms tomatoes
• 1/4 cup peanuts
• 1/4 cup sesame seeds
• 1 tbsp coriander seeds
• 5 green chili
• 1/2 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/4 tsp methi powder
• 1 tbsp chopped coriander leaves

For tadka

• 2 tsp oil
• 2 red chilli
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds

Instructions

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

2. 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.
   

3. Once the ingredients are cooled a bit, add these to the grinder and make a smooth paste out of it. You can add few raw garlic cloves as well while grinding this mixture.
   

4. Take a small kadai and do the tadka with tadka ingredients and mix it to the ground chutney. Tomato chutney is ready to serve 🙂
   

How to make tomato pachadi or 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 🙂

If you try this or any of my recipes, please share your valuable feedback. Happy Cooking 🙂 🙂