Learn how to make quick and delicious Andhra Style Green Tomato Chutney recipe with a quick video tutorial and detailed step by step photos. Pachi Tomato Pachadi, made with raw green tomatoes - perfect accompaniment for hot rice and ghee.
Andhra Style Green Tomato Chutney is a quick and delicious recipe that can turn plain hot rice and dollop of ghee into pure comfort food. Green tomatoes or raw tomatoes are tart and lend a unique flavor to this class chutney. It is traditionally made in a rolu-rokali (mortar pestle), which helps in keeping the chutney chunky, and has a very distinct flavor for what we call as "roti pachadi".
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There are many variations to how this pachi tomato pachadi can be made and this recipe here is our family favorite. During the winters, we also love adding a handful of fresh cilantro to this mix which turns the pachadi much more flavorful. It is typically served with hot rice and ghee, to be mixed in. But it also works wonderfully well as a side dish for idli or dosa.
Key Ingredients
- Green Tomatoes - unripe raw tomatoes are the main ingredient for this Andhra style tomato pachadi recipe. They are seasonal, which means it tastes the best!
- Tempering Spices - Mustard seeds, Cumin Seeds, Methi Seeds, Urad Dal, Hing are roasted in oil and this spice mix forms the base of the chutney.
- Chillies - Both dried red chillies and green chillies are used in making this tomato pachadi, bringing out enough heat and spiciness to the chutney.
- Tamarind & Rock/Crystal Salt are used for flavoring the chutney.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a kadai heat 3 teaspoon oil. add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon methi seeds, 2 teaspoon urad dal, 1 dried red chilli. Fry until the dal turns golden brown.
Add ½ teaspoon hing and 4 chopped green chillies. Roast for a couple of minutes. Remove and set aside to cool.
In the remaining oil, add 6 green tomatoes roughly chopped. Add a small marble-sized piece of tamarind, mix well.
Cook covered on low flame until the tomatoes soften. Set aside to cool.
Add the roasted spice mix along with rock salt (per taste) to mortar and grind it coarsely using pestle. Alternatively, you can blend it in mixie too but keep it coarse.
Next add cooked tomatoes in batches and pound roughly until the chutney is coarse.
Serve with hot rice and ghee. Store the chutney in an airtight container in fridge for 3-4 days.
Recipe Notes
- Rock salt/crystal salt works best when pounding the spice mix, as it helps the ingredients blend more easily.
- Using mortar-pestle /rolu-rokali gives authentic taste to this roti pachadi, but a blender or mixer grinder can be used too. The chutney should not be too smooth.
Top Tips
- Chop tomatoes roughly - As the tomatoes will be cooked until soft and then pounded, there is no need to chop them finely.
- Cool the ingredients - Allow both the spice mix and cooked tomatoes to cool completely before pounding or blending. This helps achieve the right flavor and texture.
- Pound spices first - It's a must to pound the spice mix first with crystal salt. This ensures they break down properly and distribute evenly in the chutney.
- Let the Chutney rest for a few minutes - After pounding, let the pachadi rest for 5-10 mins so that the flavors blend in well.
Substitutions & Variations
- Grinding Method - While traditionally this green tomato chutney is made in rolu-rokali or mortar-pestle, you can also easily make this in a blender or mixer-grinder. Just pulse the chutney ingredients a few times instead of blending it to smooth consistency.
- Chillies - Adjust the number of green chillies and dried red chillies depending on the spice and heat preference.
- Cilantro Variation - Add a handful of fresh coriander after removing the cooked tomatoes from heat. This makes a very flavorful tomato chutney with fresh notes of cilantro/green coriander.
- Garlic Variation - A few cloves of garlic can be added to the tempering spice mix along with green chillies for a strong, rustic flavor.
- Tempering Variation - Add a final tempering of mustard seeds, urad dal, red chillies and hing over the coarsely ground chutney for added flavor & extra aroma.
Storage & Serving Suggestions
Pachi Tameta Pachadi tastes the best when freshly made and served with hot rice and a generous dollop of ghee. It pairs so well with simple sides like roasted potatoes or plantain fry and fried appadam/papad making for a comforting and satisfying meal. This chutney can also be enjoyed as a side dish with idli, dosa or even pesrattu, adding a spicy and tangy kick.
If you have leftovers, store the chutney in an airtight container in the refrigerator for 3-4 days. Because it is made with fresh tomatoes and minimal oil, it is best consumed soon after preparation for the freshest flavor. Bring it to room temperature before serving and mix well as the flavors tend to deepen slightly after resting.
Video Recipe
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📖 Recipe
Andhra Style Green Tomato Chutney | Pachi Tomato Pachadi
Equipment
- Kadai/Fry Pan
- Blender/Mortar-Pestle
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 6 Green Tomatoes
- 3 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Methi Seeds
- ½ teaspoon Hing
- 2 teaspoon Urad Dal
- 1 Dried Red Chilli
- 4 Green Chillies
- Small Marble-sized Tamarind
- Crystal Salt as needed
Instructions
- In a kadai heat 3 teaspoon Oil. add ½ teaspoon Mustard Seeds, ½ teaspoon Cumin Seeds, ¼ teaspoon Methi Seeds, 2 teaspoon Urad Dal, 1 Dried Red Chilli. Fry until the dal turns golden brown.
- Add ½ teaspoon Hing and 4 Green Chillies. Roast for a couple of minutes. Remove and set aside to cool.
- In the remaining oil, add 6 Green Tomatoes roughly chopped. Add a Small Marble-sized Tamarind, mix well.
- Cook covered on low flame until the tomatoes soften. Set aside to cool.
- Add the roasted spice mix along with Crystal Salt as needed (per taste) to mortar and grind it coarsely using pestle. Alternatively, you can blend it in mixie too but keep it coarse.
- Next add cooked tomatoes in batches and pound roughly until the chutney is coarse.
- Serve with hot rice and ghee. Store the chutney in an airtight container in fridge for 3-4 days.
Video
Notes
- Rock salt/crystal salt works best when pounding the spice mix, as it helps the ingredients blend more easily.
- Using mortar-pestle /rolu-rokali gives authentic taste to this roti pachadi, but a blender or mixer grinder can be used too. The chutney should not be too smooth.
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