Tomato Pachadi / Tomato Pickle - how to make Tomato Chutney
Print ThisIngredients
- 4 nos Tomatoes chopped finely
- 10 whole Red Chillies
- 1 sp Coriander Seeds
- 1/4 sp Methi Seeds
- 1 small marble size Tamarind
- 1/4 sp Turmeric Powder
- Salt to taste
- 4 sp Oil
For Popu :
- 1/2 sp Mustard Seeds
- 1 sp Urad Dal
- 1 sp Chana Dal
- 1 Red Chilli crocked
- 1 pinch Hingu/Inguva
- 2 sp Oil
Instructions
Heat 1 sp oil in a pan add red chillies, methi seeds, coriander seeds and fry until the chillies puffs up and turns crunchy, then transfer to a plate and allow it to cool.
Once it cools down, blend them in a mixie jar to make a coarse powder along with tamarind and keep aside.
Heat remaining oil to the same pan, add the chopped tomatoes and cook on a low flame with lid till the tomatoes are mushy. Keep stirring occasionally to prevent burning.
Then add in ground red chilli powder mixture, turmeric powder, salt and mix everything well. Let it cook for a couple of mins on low flame and then remove from the flame.
Heat oil in a small frying pan add popu ingredients and fry. Once done add it to chutney and mix everything well. Now tomato chutney/tomato pachadi is ready to serve.
