Green Tomato Chutney | Pachi Tomato Pachadi

Green Tomato Chutney is tangy and quite different from other chutneys. Called Pachi Tomato Pachadi in Telugu, it can be savoured with hot rice topped with sesame oil (as we are wont to do in Andhra and Telangana) or then served as a side to Idli and Dosa too.

My family loves pachadis and I am always trying to serve a variety of chutneys for various meals through the week. This week I found some firm, fresh green tomatoes and instantly I turned them into this delicious and tangy Green Tomato Chutney.

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.

• I made this chutney in the Telangana-style, using some peanuts to provide some creaminess, nuttiness, and bulk. However, I did not use too many peanuts because I did not want to lose the tangy taste of the green tomato.
• In addition, I added a little fresh coriander because it just lifts up the almost pale white-green colour to a light green.
• I also added just a pinch of tamarind which lifts up the Tomato Pachadi even more.
• As in the case with many chutneys in Andhra, I have used both red and green chillies in this Green Tomato Chutney.

Once again this is a Roti Pachadi from Andhra, which means it is traditionally made using a mortar and pestle. You can use a grinder but be sure to just pulse the ingredients together to a coarse and grainy paste.

Other Pachadi or Chutney Recipes from Andhra and Telangana

• Velakkaya Perugu Pachadi: Andhra Wood Apple (Kavath or Kaith) Chutney
• Andhra Methi Chutney | Menthi Kura Pachadi | Fenugreek Leaves Chutney
• Palli Pachadi | Andhra Peanut Chutney for Rice
• Vankaya Nilava Pachadi | Andhra Brinjal Pickle | Baingan ka Achar
• Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi

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.  

Recipe for Pachi Tomato Pachadi: The Gluten-free Andhra Green Tomato Chutney

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Andhra Pachi Tomato Pachadi | Green Tomato Chutney

Aruna

Pachi Tomato Pachadi is an Andhra Green Tomato Pachadi that is spicy, tangy and nutty. It can be savoured with rice or then served with Idli and Dosa.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Accompaniments, Dinner, Lunch, Pachadi, Side Dish

Cuisine Andhra, Gluten Free, Indian, Telangana, Vegan, Vegetarian

Servings 4 People

Calories 68 kcal

Equipment

• Medium-sized frying pan or kadhai (Wok)
• Tempering Ladle or Small Wok
• Grinder
• Spatula
• Bowl

Ingredients

  

1x2x3x

• 250 gms Green Tomatoes (2 large ones)
• 2 tbsp Peanuts (20 gms)
• 1/4 Cup Fresh Coriander Leaves (20 gms)
• 1/4" tsp Tamarind
• 1/2 tsp Oil
• Salt to Taste

For Tempering

• 1/2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Udad Dal
• 2 Green Chillies
• 1 Red Chilli
• A Few Curry Leaves

Instructions

 

Roasting the Peanuts

• In a heavy-bottomed pan, roast 2 tbsp peanuts till they just start to change colour.
• Transfer to a plate to cool.

Cooking the Tomatoes

• Cut 250 gms of green tomatoes (2 large ones) into thick slices.
• In a heavy-bottomed pan, over medium flame, heat 1/2 tsp oil.
• Add the green tomato slices and some salt.
• Stir-fry for a few seconds.
• Cook covered, while stirring occasionally, till the tomato slices soften.

Frying the Tempering

• In a small wok or pan, heat 1/2 tsp oil.
• Add 1/2 tsp mustard seeds and let them splutter.
• Add 1/2 tsp udad dal and stir-fry till light brown.
• Add 2 green chillies, 1 red chilli, and a few curry leaves.
• Stir-fry for a few seconds.
• Take off the heat.

Grinding the Tomato Pachadi

• To a small grinder, add the fried red chillies and green chillies from the tempering,  the roasted peanuts, and 1/4″ ball of tamarind.
• Pulse for a few seconds to grind these ingredients to a coarse powder.
• Add the fried tomato slices and 1/4″ cup fresh coriander.
• Once again, pulse the ingredients together for few seconds to get a coarse chutney.
• Transfer the Pachi Tomato Pachadi to a bowl and top with the tempering.

Nutrition

Calories: 68 kcalCarbohydrates: 7 gProtein: 3 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gSodium: 231 mgPotassium: 212 mgFiber: 2 gSugar: 4 gVitamin A: 604 IUVitamin C: 49 mgCalcium: 21 mgIron: 1 mg

Keyword Green Tomato Chutney, Pachi Tomato Pachadi, Raw Tomato Chutney, Tomato Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!