A spicy tangy South Indian pickle made with fresh green tomatoes and chillis along with controlled portions of groundnuts. Pair it up with dosas, crepes, idlis.
- 4–5 big green tomatoes or roughly 1/2 kilogram
- 4–5 green chillis
- 1 small onion roughly chopped
- 3 garlic cloves
- 3 dried red chillis
- 1 small half-lemon sized tamarind soaked in hot water
- 2 tablespoon roasted groundnuts
- 1 tablespoon oil(1/2 for roasting veggies and 1/2 for tempering)
- 1 teaspoon rock salt(tastes better than table salt)
- 3–5 springs of coriander leaves
- hot water
For tempering/seasoning which is optional
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon chana dal
- 1 dried red chilli broken into halves
- 1 garlic clove crushed
- a pinch of hing
- 1 spring fresh curry laves
- In a pan, dry roast red chillis and groundnuts(if not roasted already) and keep them aside to cool down. Remove the skin for peanuts optionally.
- Heat a tablespoon of oil in a heavy-bottomed pan and roast the garlic cloves for a min.
- Add green chillis and fry until2-3 minutes and take them out. Add the chopped onions and fry for 2-3 minutes.
- Add in chopped green tomatoes , green chilli and cook until tender. This may take roughly 15 minutes under low to medium flame.
- Add in a pinch of turmeric, soaked tamarind along with a teaspoon of cumin seeds.
- Cook for 5 more minutes and allow it to cool down.
- Take a mixer jar, first add in roasted dried red chillis and peanuts, rock salt. Grind coarsely.
- Then add in cooked tomato and green chillis mixture, coriander leaves. pulse slowly so the chutney doesn’t become too much of a paste. If required use hot water while grinding.
- Take the chutney into a bowl and proceed for seasoning which is optional. But I highly recommend seasoning to get that authentic Andhra pachadi taste.
Seasoning is optional and gives a unique Indian touch to the chutney.
- Heat oil in a small pan and splutter cumin seeds and mustard seeds.
- Then add in dals, red chilli, hing, garlic clove and at last curry leaves.
- Pour this on the chutney and mix well.
Adust the chillis according to your spic preference. This recipe is on the high spice end already.
Rock salt measurement can be too confusing, always add little first to test.
The amount of tamarind depend upon the tanginess of tomatoes, so please adjust accordingly.
Using hot water helps in preserving the chutney for long, so don’t use cold water.
- Category: Lunch
- Method: Stove Top
- Cuisine: Indian
Keywords: andhra, pachadi, chutney,tomato, indian