Andhra Style Tamati Pachadi Recipe (Tomato Chutney)
This tomato chutney is perfect to serve with your South Indian meals.
A South Indian thali is always incomplete without chutneys & pickles. Pickles are deep rooted in our culture and have the wonderful ability to take us back in time. Almost every region also has its own unique style of making pickle with locally sourced ingredients. And our Grandma's hand-made recipes of making pickles/chutneys are the best-kept secrets in any home.
Here I am sharing a recipe of Andhra style instant tomato pickle/chutney. Instant because it doesn't require any drying process, unlike normal pickles. It's yummy, instant, finger-licking delicious & hot-spicy. It tastes good with almost anything like rice, idli, dosa, stuffed parathas, as a dip worth nachos or fritters or you can even just to slurp it plain. Homemade Soft Idlis
If you like this recipe, you can also try other Andhra style recipes such as
- 1 kg Tomatoes
- 8 Dry Red Chillies , adjustable
- 1 teaspoon Tamarind Paste
- 2 teaspoons Red Chilli powder , optional
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 8 cloves Garlic
- Salt , to taste
How to make Andhra Style Tamati Pachadi Recipe (Tomato Chutney)
To begin making the Andhra Style Tamati Pachadi recipe, take the chopped tomatoes in a deep bottomed pan. Add salt, turmeric & tamarind to them. Keep the pan on medium heat & boil till they loose all the water & turn into a mushy paste alike. Keep stirring in between.
Meanwhile when the tomatoes are boiling, take another pan, heat 2-3 teaspoons of oil. Add the mustard seeds, fenugreek seeds. Once they crackle, add dry red chillies. Fry them till they become fragrant. Once done, cool them & grind them into a smooth powder.
Add the ground masala that we made in step two to the tomatoes & mix well. If you think that the chillies aren't spicy enough, then add red chilli powder according to your preference at this step.
Once again heat 5 tbsp oil, add the garlic pods & mustard seeds to it. Once the garlic turns brownish & the seeds crackle, switch off the stove & let them cool.
Add the tempered mixture to the chutney. You can even add some urad dal or chana dal to this tempering. But make sure to add this tempered oil mix only when it is completely cooled off. This is important as it makes sure the chutney stays fresh for a long time.
You can store this chutney in an air tight container for 10-15 days.
Andhra Style Tamati Pachadi Recipe (Tomato Chutney) is part of the Recipe Contest: South Indian Cooking