Tomato Pachadi | How to make Tomato Pachadi

By Pavani Nandula  |  24th Mar 2016  |  
4.5 from 2 reviews Rate It!
  • Tomato Pachadi, How to make Tomato Pachadi
Tomato Pachadiby Pavani Nandula
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About Tomato Pachadi Recipe

This is my mom's recipe for tomato pachadi or chutney. It is spicy, tangy and absolutely delicious. Great to serve with rice or idli or dosa.

Tomato Pachadi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tomato Pachadi is just mouth-watering. This amazing recipe is provided by Pavani Nandula. Be it kids or adults, no one can resist this delicious dish. How to make Tomato Pachadi is a question which arises in people's mind quite often. So, this simple step by step Tomato Pachadi recipe by Pavani Nandula. Tomato Pachadi can even be tried by beginners. A few secret ingredients in Tomato Pachadi just makes it the way it is served in restaurants. Tomato Pachadi can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Tomato Pachadi.

Tomato Pachadi

Ingredients to make Tomato Pachadi

  • tomatoes - 24 small, washed, dried and roughly chopped
  • salt - to taste
  • Thick tamarind pulp - 3tbsp
  • Red Chili powder - 3tbsp (adjust as per taste)
  • Ground fenugreek seeds - 2tsp
  • peanut or Gingelly oil - 3tbsp
  • mustard seeds - 1tbsp
  • garlic cloves - 5~6, thinly sliced

How to make Tomato Pachadi

  1. In a heavy bottomed sauce pan, heat oil and once the oil starts to shimmer, add tomatoes and cook on medium flame until they start to turn slightly mushy.
  2. Add tamarind pulp, salt, red chili powder and cook until tomatoes are completely cooked through. The mixture should be quite thick. It took about 45 minutes to get to this stage.
  3. Add methi podi (ground fenugreek); mix well and cook for another 5 minutes.
  4. For tempering, heat 1 tbsp peanut/ sesame oil in a small saucepan, add mustard seeds and chopped garlic cloves and sauté until the seeds start to splutter and garlic starts to turn golden.
  5. Pour the tempering onto the tomato mixture. Once completely cooled, transfer pachadi into a clean glass jar. I keep this in the fridge, but you can leave it on the counter for up to a month.

Reviews for Tomato Pachadi (2)

Jaya Khambaye2 years ago


Nida Saleem2 years ago