Andhra Pachi Tomato Pachadi | Raw Green Tomato Chutney

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Andhra Pachi Tomato Pachadi | Raw Green Tomato Chutney

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.

Garden fresh tomatoes

Green Tomatoes

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.

INGREDIENTS

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

METHOD

Prep for Prep for Green tomato Chutney
Prep for Green tomato Chutney

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.

Green Tomato Chutney Process
Green Tomato Chutney process

 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.

 Green tomato chutney blended in a mixer
Blending the Chutney

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.

Tempering for  Green tomato chutney
Green Tomato Chutney Tempering

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.

Andhra Pachi Tomato Pachadi

Pesarattu with green tomato chutney

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Ingredients
Servings:
Instructions
  1. Firstly, 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.
  2. Next, heat a tablespoon of oil in a Kadai and roast the garlic cloves for a min. Remove and set aside.
  3. Now fry the green chillies and set them aside.
  4. Subsequently, add the chopped onions and sauté till pink.
  5. Pile on the chopped green tomatoes, green chillies and cook until soft and mushy.
  6. Add in a pinch of turmeric, the soaked tamarind along with cumin seeds.
  7. Let it cook for 5 more minutes and allow it to cool down.
  8. Next, take a mixer jar, first add in roasted dried red chillies, peanut and rock salt. Grind coarsely.
  9. Later, add in cooked tomato mixture, coriander leaves. Pulse both together until they are blended well.
  10. Transfer the chutney into a bowl.
  11. For the tempering
  12. Firstly, heat oil in a small pan.
  13. Next, add the dal, red chillies, hing and garlic clove. and at last, curry leaves.
  14. Now add the mustard seeds. Once they splutter, add the curry leaves.
  15. Finally, pour this tempering over the chutney.
  16. Your Andhra Pachi Tomato Pachadi |Raw Green Tomato Chutney is ready to be served with steamed rice or idli, dosa.
Recipe Notes

1. Adjust the chillies according to your spice tolerance.

2. Tamarind can be optional if the tomatoes are very sour.

3. The tomatoes should be fresh and green 4. Peanuts can be optional.

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 48

  1. Suhasini I.P. says:

    Haa, this is our favorite at home. We do it regularly and I keep giving it twists as well by adding Til, Ajwain, coconut, and saunf instead of peanuts.

  2. Meena Chatty says:

    I loooovvvveeee Tomato chutney. My recipe is different from yours. I will try yours soon. Cheers!

  3. Arulmozhi N says:

    This is indeed delicious and healthy. A perfect summer recipe

  4. I make the Green tomato Pachadi similarly, but never added Peanuts to it. Going to follow your recipe the next time I make it. Thanks for sharing.

  5. Pratibha says:

    Arrre please parcel karke bhejdo! I can imagine dipping my fingers in hot rice mixed with this pachdi and savouring it!

  6. As you said, it isn’t easy to find green tomatoes. I love their taste and miss having them in dishes.

  7. Your post had me drooling and now I want to have Tomato chutney !! The description is so lucid and the pictures are awesome!

  8. Deepika says:

    Absolutely mouth watering. The pictures reveal the flavours. Will be coming back for more.
    Deepika Sharma

  9. Wow lovely recipe. my father use to make many green tomato recipes, it has been long times since I had not eaten or mad any of green tomato recipe. this recipe is looking really easy to make and interesting. will try it for sure.

  10. Roma says:

    Such a drool worthy recipe once again, I will be glued here the whole of April.

  11. Ruchi Nasa says:

    Looks yummy.

  12. jyoti says:

    wow this sounds amazing recipe. I never knew we can make something out of green tomatoes too.

  13. I have stayed in Andhra for 5 years. Have tried many kinds of chutneys. I wonder how I never happened to come across tomato pachadi before. Looks delicious and sounds exciting. Going to save your post. Will be trying it for sure.

  14. Swati Mathur says:

    Never tried this but whenever I read your post I feel motivated as it looks so yummy.

  15. Shalini says:

    Stoked to find another food blog doing the challenge! Ditto! 🙂
    I love green tomato chutneys eventhough green tomatoes are hard to find. Loved your version.

  16. amritha srinath says:

    Omg, Harjeet, those tomatoes you harvested look amazing. This andhra raw tomato pachadi looks so tempting and delicious. Your recipes are so yummy, I shall prepare them, if I get raw tomatoes here.

  17. Leha says:

    Now I am craving for this with pesarattu. One of my favourite combos.

  18. I and my husband both love tomato chutney and I have an aunty who makes it regularly and send it for us but now I have your recipe and I am going to try and make it too.

  19. Daisy says:

    Awesome recipe! And I loved the way you have put the blog together with pictures and collages!

  20. Wow, those fresh green tomatoes took my heart. Loved the easy yet tempting recipe of chutney. I would love to give it a try once I find green tomatoes.

  21. Varsh says:

    This recipe is quite different than I know and very interesting. Tamarind and haldi are novel additions. Curious how it tastes!

  22. Raw tomato..yumm, how can I subscribe to your blog, couldn’t find the Follow button.

  23. Raunica says:

    After reading your post I realized i have never tried a dish with raw unripe tomatoes though this looks mouthwatering

  24. Summers and Pachadi’s are mY absolute fav! Love your simple twist on this.

  25. Nils says:

    This sounds delicious! In bengal, we make a sweet chutney with red tomatoes, such a contrast between regions na? But that’s what makes it interesting! Love how detailed your recipe is.

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