Raw Tomato Chutney

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I can’t remember how I first came up with the idea of making Raw Tomato Chutney. It’s a simple idea really: a condiment made from raw ingredients that serve as a great way to use the harvest for those with a bountiful summer crop of tomatoes. Chutneys are often sweet, spicy and tangy – so they make great accompaniments to grilled or roasted meat as well as fish and other seafood.

Green Tomato Chutney | Pachi Tomato Pachadi

The flavor of green tomato chutney is tart and distinctive from other chutneys. It is known as Pachi Tomato Pachadi in Telugu and is typically enjoyed with hot rice and sesame oil in Andhra and Telangana. It can also be served as a side dish to Idli and Dosa.

Andhra Green Tomato Chutney, called Pachi Tomato Pachadi, in Telugu is savoured with rice
Andhra Green Tomato Chutney or Pachi Tomato Pachadi is typically served with rice

I always try to serve a variety of chutneys for different meals throughout the week because my family enjoys pachadis. This week I discovered some fresh, firm green tomatoes, and I immediately made this delectable and tart Green Tomato Chutney with them.

What Goes Into This Pachi Tomato Pachadi (Andhra Green Tomato Chutney)?

While the green tomato is the star of this dish, I used some “booster” ingredients to make this chutney even better.

  • Using some peanuts to add creaminess, nuttiness, and bulk, I created this chutney in the Telangana manner. To preserve the tangy flavor of the green tomato, I did not use an excessive amount of peanuts.
  • A little fresh coriander was also added since it brightens the almost white-green color to a light green.
  • I also added a tiny bit of tamarind, which gives the tomato pachadi an even stronger flavor.
  • In this Green Tomato Chutney, as with many chutneys in Andhra, I’ve used both red and green chillies.

Once more, because it is an Andhra Roti Pachadi, this dish is customarily prepared with a mortar and pestle. If you choose to use a grinder, make sure you just pulse the ingredients until they form a gritty paste.

How To Make Andhra Pachi Tomato Pachadi (Green Tomato Chutney)

  1. Roasting the Peanuts
    1. In a heavy-bottomed pan, roast 2 tbsp peanuts till they just start to change colour.
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    2. Transfer to a plate to cool.
  2. Cooking the Tomatoes
    1. Cut 250 gms of green tomatoes into thick slices.
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    2. In a heavy-bottomed pan, over medium flame, heat 1/2 tsp oil.
    3. Add the green tomato slices and some salt.
    4. Stir-fry for a few seconds.
    5. Cook covered, while stirring occasionally, till the tomato slices soften.
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  3. Frying the Tempering
    1. In a small wok or pan, heat 1/2 tsp oil.
    2. Add 1/4 tsp mustard seeds and let them splutter.
    3. Add 1/4 tsp udad dal and stir-fry till light brown.
    4. Add 2 green chillies, 1 red chilli, and a few curry leaves.
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    5. Stir-fry for a few seconds.
    6. Take off the heat.
  4. Grinding the Tomato Pachadi
    1. To a small grinder, add the fried red chillies and green chillies from the tempering,  the roasted peanuts, and 1/4″ ball of tamarind.
    2. Pulse for a few seconds to grind these ingredients to a coarse powder.
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    3. Add the fried tomato slices and 1/4″ cup fresh coriander.
    4. Once again, pulse the ingredients together for few seconds to get a coarse chutney.
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  5.  Transfer the Pachi Tomato Pachadi to a bowl and top with the tempering. 
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  6. Serving Suggestions
    1. Mix the Pachi Tomato Pachi with some hot rice topped with ghee, and enjoy.
    2. Serve the Green Tomato Chutney as a side to Idli or Dosa.  

andhra pachi tomato pachadi

  •  Prep Time: 10
  •  Cook Time: 20
  •  Total Time: 30 minutes
  •  Yield: 3 1x
  • Diet: Vegan

DESCRIPTION

A spicy tangy South Indian pickle made with fresh green tomatoes and chillis along with controlled portions of groundnuts. Pair it up with dosas, crepes, idlis.


INGREDIENTS

SCALE1X2X3X

  • 4–5 big green tomatoes or roughly ½ kilogram
  • 4–5 green chillis
  • 1 small onion roughly chopped
  • 3 garlic cloves
  • 3 dried red chillis
  • 1 small half-lemon sized tamarind soaked in hot water
  • 2 tablespoon roasted groundnuts
  • 1 tablespoon oil(½ for roasting veggies and ½ for tempering)
  • 1 teaspoon rock salt(tastes better than table salt)
  • 3–5 springs of coriander leaves
  • hot water

For tempering/seasoning which is optional

  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon urad dal
  • ½ teaspoon chana dal
  • 1 dried red chilli broken into halves
  • 1 garlic clove crushed
  • a pinch of hing
  • 1 spring fresh curry laves

INSTRUCTIONS

If not already roasted, dry roast the red chilies and the groundnuts in a skillet, then set them aside to cool. Optionally remove the skin from the peanuts.

The garlic cloves are roasted for one minute in a heavy-bottomed skillet with one tablespoon of oil heated.

Green chilies are added, cooked for 2 to 3 minutes, and then removed. After adding, cook the onions for two to three minutes.

Cook till soft after adding the chopped green tomatoes and green chilies. Under low to medium flame, this can take about 15 minutes.

Add a dash of turmeric, tamarind that has been soaked, and a teaspoon of cumin seeds.

After another five minutes of cooking, let it cool.

Rock salt, roasted peanuts, and dried red chilies are first added to a mixer jar. finely grind.

Add the cooked tomato and green chili mixture and the coriander leaves after that. To prevent the chutney from turning into an excessive paste, pulse slowly. Use hot water when grinding if necessary.

Place the chutney in a bowl, and then add any seasoning. However, seasoning is absolutely necessary to achieve the true flavor of Andhra pachadi.

Seasoning is optional but gives the chutney a distinctively Indian flavor.

Cumin and mustard seeds will spatter in hot oil when it is heated.

Then incorporate the dals, red pepper, hing, garlic clove, and curry leaves last.

Add this to the chutney and well combine.

NOTES

Adjust the chillies to your desired level of heat. This dish already has a strong level of spiciness.

Measurement of rock salt can be difficult; always add a small amount to test.

Please modify the tamarind amount according on how tangy the tomatoes are.

Don’t use cold water; hot water helps keep the chutney fresher, longer.

Green Tomato Chutney

Green Tomato Chutney recipe, a delicious way to use up all those green tomatoes in your garden. Makes a great foodie gift.

Course: Condiments

Cuisine: Anglo-Indian, British, Indian

Keyword: chutney, foodie gift, gifts, pickles

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 10 (makes 2 x 200ml jars)

Calories: 34kcal

Equipment

  • saucepan and ladles
  • 2 x 200ml jars for storage

Ingredients

  • ▢500 g green tomatoes
  • ▢½ Tbsp vegetable oil (or use mustard oil, if you happen to have it)
  • ▢1 sprig curry leaf
  • ▢¼ tsp black mustard seeds
  • ▢2 dried red chillies
  • ▢1 onion medium
  • ▢2 Tbsp white sugar
  • ▢½ tsp salt
  • ▢125 ml white wine vinegar or regular vinegar

Instructions

Prep Work

  • Rinse the tomatoes and set aside.
  • Halve, then thinly slice the onion. Set aside.

Let’s get cooking

  • Curry leaves, dried chillies, and mustard seeds are fried for 30 seconds in oil heated to medium heat.
  • After adding the onions, simmer for 2 minutes, stirring occasionally.
  • Bring to a simmer after adding the tomatoes, sugar, salt, and vinegar.
  • Once the chutney is thick and the tomatoes are extremely soft and have mostly lost their shape, immediately reduce the heat to very low and continue cooking for another 20 to 30 minutes. You can add a tiny bit of water if it becomes too dry, but you shouldn’t have to. If you’d like, you could slightly crush the tomatoes. It was only cooked for 20 minutes. Throughout this cooking process, you’ll need to stir the chutney a few times, especially toward the finish when it will start to dry out and catch at the bottom.
  • If you think you would like it saltier, sweeter, or more tangy, check the seasoning and add extra salt, sugar, or vinegar.
  • Cook it for an additional five minutes if adding more vinegar.
  • As stated in the last paragraph, cool and keep in the refrigerator.

Notes

Nutrition is based on 10 servings.

Nutrition

Calories: 34kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 124mg | Potassium: 123mg | Fiber: 1g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg

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