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Ingredients
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.