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Tomato Pachadi

Pavani Nandula
10 minutes
Prep Time
60 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Condiments
  • Vegan

Ingredients Serving: 4

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


  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 (2)  

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Jaya Khambaye
Jaya Khambaye   Apr-15-2016

Nida Saleem
Nida Saleem   Apr-14-2016


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