Telugu
Pachi Tomato Pachadi (Green tomato chutney)
- Duration: 20 minutes
- Serves: 2 to 4 people
-
Spice Level: Low
Authenticity Slice
Pachi Tomato Pachadi is best made using a hand pestle. Also, always remember to use sesame seeds powder in the recipe as that adds a nutty flavour to it.
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Trivia Tadka
Green tomato chutney is made using green and unripe tomatoes. So naturally it comes loaded with Vitamin C and is in effect considered a healthier option among all the chutneys.
Ingredients
- Raw green tomatoes (3 to 4)
- Green chillies (hari mirch) (4 to 5)
- Ginger (adrak) (1 inch piece)
- Cumin seeds (jeera) (½ tsp)
- MTR Haldi/Turmeric Powder (½ tsp)
- Salt (to taste)
- White sesame seeds (til) (1 tbsp)
- Oil (1 tbsp)
- Tamarind (imli), de-seeded (1 tsp)
- Yellow mustard seeds (sarson) (½ tsp)
- Oil (1 tbsp)
- Cumin seeds (jeera) (½ tsp)
- Black gram (urad dal) (½ tsp)
- Split chickpeas (chana dal) (½ tsp)
- Dry red chillies (sabut lal mirch) (1, broken)
- Asafoetida (hing) (a pinch)
Method
- In a kadhai, dry-roast til till it has turned pink. Let it cool and then work up a powder in a dry blender. Keep aside.
- Heat oil in a kadhai and fry the green chillies in it. Set aside.
- In the same kadhai, fry tomatoes till they have turned mushy and soft.
- Next, add in MTR Haldi/Turmeric Powder and imli. Keep frying for a few more seconds.
- In a pestle, pound the green chillies, tomatoes, adrak, jeera and imli along with some salt.
- Then, add in the sesame seeds powder and pound again.
- Heat oil in a pan. Toss in the jeera, sarson, urad dal and chana dal. Let the dals turn golden in colour. Then, add in the kadipatta and red chillies and keep sautéing for about a minute.
- Next, add in the hing and then pour this mix over the chutney.
- Enjoy with idlis, dosas, pesarattu or plain rice. A dollop of ghee will enhance the taste even further.
