Andhra tomato chutney
Andhra tomato chutney, from above
VegVeganAndhra Pradesh

Andhra tomato chutney

Tomatoes, chillies and zero chill. Andhra in a jar.

25 minTime
2 gProtein each
hotSpice
Pachadi, the Telugu chutney3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
87kcalsame
2 gproteinsame
2 gfibresame
25minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Tomato5 medium, chopped
Dried red chilli6 to 8
Garlic5 cloves
Tamarinda marble size piece
Sesame oil2 tbsp
Cumin seeds½ tsp
Fenugreek seedsa pinch
Turmeric (ground turmeric)a pinch
Salt1 tsp
Mustard seeds½ tsp
Urad dal (split black gram)1 tsp
Chana dal (split chickpeas)1 tsp
Asafoetidaa pinch
Curry leavesa few
Jaggery1 tsp, optional

Method

4 steps
  1. 1Heat 1 tbsp of the oil. Fry the red chillies, cumin and fenugreek on low heat.
  2. 2Add tomatoes, garlic, tamarind, turmeric and salt. Cook uncovered, stirring now and then, until thick.
  3. 3Cool completely, then grind to a coarse paste.
  4. 4Heat the remaining oil. Temper mustard seeds, urad dal, chana dal, asafoetida and curry leaves. Pour over and stir in jaggery if using.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Andhra tomato chutney: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Majjiga pulusu30 min
With a main Pappu charu40 min
To drink Sol kadhi40 min
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