Andhra Pachi Tomato Pachadi | Raw Green Tomato Chutney
Andhra Pachi Tomato Pachadi | Raw Green Tomato Chutney with step by step pics
This is my first post for #BlogchatterA2Z 2021 powered by Blogchatter. This season I had a bountiful harvest of tomatoes from my kitchen garden. I have used the ripe ones for soup and curries but there were many green tomatoes. I made this tangy, spicy Andhra Pachi Tomato Pachadi | Raw Green Tomato Chutney. Serve it with hot, steamed rice or idli, dosas.
Green tomatoes are not readily available in the market, so I ransacked my kitchen garden. From garden to table is a luxury that very few people have. I make the most of it. Andhra Pachi Tomato Pachadi is usually very spicy. Serve it with a generous dollop of ghee. You can reduce the chillies if you do not like a fiery chutney.
Fresh chutneys are usually made in very Andhra household. They last for a few days in the fridge. I love most of these pachadis, especially the gongura, berakaya, dosakaya and dondakaya. Check out these pachadis as well…Andhra Mullakada Pachadi, Nalleru Pachadi, Mamidi Allam pachadi
Andhra Pachi Tomato Pachadi |Raw Green Tomato Chutney
A spicy tangy made with organic, garden-fresh green tomatoes, green and red chillies, peanuts, garlic and onion. All blended and tempered with red chillies, lentils, mustard seeds and curry leaves.
500 gms green tomatoes roughly chopped
4–5 green chillies
1 onion roughly chopped
5 garlic cloves
3 dried red chillies
1 small ball of tamarind soaked in hot water (optional)
2 tbsp roasted peanuts
1 tsp cumin seeds
1 tsp rock salt (always tastes better than table salt)
Pinch of turmeric
1 tbsp Oil
A sprig of coriander leaves
For the tempering
1 tbsp oil
½ tsp mustard seed
½ tsp chana dal
2 dried red chilli broken into halves
2 garlic cloves crushed
A pinch of hing or asafoetida
1 sprig of fresh curry leaves
Firstly, wash and chop all the tomatoes. in a pan, dry roast red chillies and set aside. Roast the peanuts in the same pan and skin them once they are cooled down.
Next, heat a tablespoon of oil in a Kadai and roast the garlic cloves for a min. Remove and set aside.
Now fry the green chillies and set them aside.
Subsequently, add the chopped onions and sauté till pink.
Pile on the chopped green tomatoes, green chillies and cook until soft and mushy.
Add in a pinch of turmeric, the soaked tamarind along with cumin seeds.
Let it cook for 5 more minutes and allow it to cool down.
Next, take a mixer jar, first add in roasted dried red chillies, peanut and rock salt. Grind coarsely.
Later, add in cooked tomato mixture, coriander leaves. Pulse both together until they are blended well.
Transfer the chutney into a bowl.
For the tempering
Firstly, heat oil in a small pan.
Next, add the dal, red chillies, hing and garlic clove. and at last, curry leaves.
Now add the mustard seeds. Once they splutter, add the curry leaves.
Finally, pour this tempering over the chutney.
Your Andhra Pachi Tomato Pachadi |Raw Green Tomato Chutney is ready to be served with steamed rice or idli, dosa. I had it with rice and with pesarattu.