Tomato Pachadi (Tomato Chutney) – 1

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Tomato Pachadi
Tomato Pachadi – Photo Courtesy: Rama Karlapalem-Burra

This is a recipe Amma learnt from one of her friends and is very popular in our extended family. It stays fresh for about 3 months and makes a yummy side dish for idles and dosas.

This pachadi can be made with both green and red tomatoes.

I am posting this recipe at the request of Rama, my cousin. The photo is from when she made this pachadi.

Thanks, Rama. And Lopa, as I promised pics will accompany all recipes from now on. 🙂


  1. Tomatoes – 1/2 Kg
  2. Methi/Fenugreek Seeds – 1 tsp
  3. Chilli Powder – 3 tbsp
  4. Salt – 1.5 tbsp
  5. Sesame Oil  – 5 tbsp
  6. Red Chillies – 3 or 4
  7. Mustard Seeds/Rai – 5 tsp
  8. Turmeric – 1/2 tsp


  1. Roughly chop the tomatoes.
  2. In a heavy-bottomed kadai/wok, roast methi seeds till they start to change colour.
  3. Set aside the methi seeds to cool completely.
  4. Grind the roasted methi seeds along with 4 tsp of mustard seeds to a fine powder.
  5. In a heavy-bottomed kadai/wok, heat 3 tbsp sesame oil.
  6. Add the tomato pieces to the oil.
  7. Fry over medium heat till the tomato pieces are completely soft and mashable.
  8. Set aside the fried tomatoes to cool completely.
  9. Heat 2 tbsp sesame oil.
  10. Add 1 tsp mustard seeds.
  11. When the mustard seeds sputter, add red chillies.
  12. Fry chillies for 10 seconds and set aside along with the oil to cool completely.
  13. After the tomato cools, grind to a smooth paste.
  14. To the ground tomato paste, add mustard-fenugreek powder, turmeric powder, chilli powder, and salt.
  15. Mix well.
  16. Add the cooled oil, fried mustard seeds, and chillies.
  17. Mix well.
  18. Store in a air-tight bottle and set aside for a week.
  19. Serve with idli or dosa, or serve with hot rice.


  • If you use red tomatoes, you may need to use a tad bit more oil and/or fry the tomatoes for longer. This is because red tomatoes tend to be juicier than green tomatoes.
  • In either case, the tomatoes must be firm.
  • When I say things must be cool, they must be at room temperature. Otherwise, the condensation will spoil the pachadi. 🙁
  • You could also refrigerate the pachadi.

I would love to hear from you!

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