Andhra-style green tomato chutney – Green tomato pachadi – Raw tomato chutney recipe with full video and detailed step-by-step pictures.
Pachadi | chutney is very popular in Andhra cuisine. Their meal won’t be complete without the addition of podis and pachadis. We call it Thogayal or thuvayal in Tamil cuisine. In Andhra, they call it pachadi. They make pachadis using many vegetables. I have even posted Andhra-style beetroot pachadi, Tindora pachadi too.
Pachadis are usually served with hot rice and ghee, but they even perfectly pair well with idli, dosai, and chapati too. Last week I saw green tomatoes | and raw tomatoes in the market. I have heard from my elders at home, that they make South Indian-style kootu, Thakkali kaai kootu and pitlai using raw tomato. When I asked about recipe ideas using raw tomatoes, I got many interesting ideas from my Instagram followers.
Most of them asked me to try Andhra-style pachadi. As I am a huge fan of spicy pachadis | thogayals, I tried the same. After referring to all the recipes shared by my readers, I adapted a convenient style to suit my taste buds. It turned out so well and in a span of 2 days, I have tried this twice. We enjoyed it with plain rice, dosai, and curd rice too.
If you are a fan of thogayals or pachadis like me, check this Raw mango thogayal, Beetroot pachadi, tindora pachadi, Coriander thogayal, chow chow chutney
Can I use Ripe tomato instead of raw green tomato? Yes, you can use red ripe tomatoes if you don’t get the raw ones.
Green tomato chutney
Ingredients
- 5 small green tomatoes | raw tomato
- 2 tbsp oil
- 2 tbsp peanuts
- 7 red chilis
- 2 green chilis
- 1 small piece of tamarind
- ½ tbsp sesame seeds white or black
- Handful of coriander leaves
- 1 tsp cumin seeds
- 4 garlic cloves
- Salt as needed
To temper
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- Few curry leaves
Instructions
- In a pan add 1 tbsp of oil and add the peanuts, sesame seeds, red chili, green chili and garlic.
- Saute for 2-3 minutes in medium flame.
- Add the coriander leaves, cumin seeds and tamarind.
- Saute till the peanuts are cooked well.
- Add little salt.
- Transfer this to a mixie jar.
- Now add 2 tsp of oil to the pan and add the chopped green tomatoes.
- Add little salt to this.
- Cook for few minutes till the tomato shrinks.
- Add tamarind to this and cook for a minute.
- Let this cool completely.
- Pulse the peanut mixture first.
- Now add the tomatoes and grind this into a slightly coarse paste.
- Transfer this to a bowl.
- Add ¾ tbsp tbsp oil in a pan.
- Add mustard seeds, urad dal, chana dal, and curry leaves to this.
- Once the mustard splutters and the dal turns golden brown, switch off the flame.
- Top this on the chutney.
- Enjoy with hot rice and papad.
- Raw tomato chutney pairs well with idli, dosa and chapati too.
Notes
- In a pan add 1 tbsp of oil and add the peanuts, sesame seeds, red chili, green chili and garlic.
- Saute for 2-3 minutes in medium flame.
- Add the coriander leaves, cumin seeds, and tamarind.
- Saute till the peanuts are cooked well.
- Add a little salt.
- Transfer this to a mixie jar.
- Now add 2 tsp of oil to the pan and add the chopped green tomatoes.
- Add a little salt to this.
- Cook for a few minutes till the tomato shrinks.
- Add tamarind to this and cook for a minute.
- Let this cool completely.
- Pulse the peanut mixture first.
- Now add the tomatoes and grind this into a slightly coarse paste.
- Transfer this to a bowl.
- Add ¾ tbsp oil to a pan.
- Add mustard seeds, urad dal, chana dal, and curry leaves to this.
- Once the mustard splutters and the dal turns golden brown, switch off the flame.
- Top this on the chutney.
- Enjoy with hot rice and papad.
- Raw tomato chutney pairs well with idli, dosa and chapati too.
- Adjust the chilis as per your taste. Mine was little spicy as we love that way.
- You can saute 1 onion along with the peanuts.
- Raw tomato chutney | green tomato chutney can be stored for 3-4 days in the refrigerator.
