Name: Tomato Pachadi recipe by Pavani Nandula at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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.
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.
Add methi podi (ground fenugreek); mix well and cook for another 5 minutes.
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.
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.

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