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    Whisk Affair » Recipes » Pickles, Chutnies, Dips & Jams » Tomato Pachadi

    Published: Aug 11, 2020 | Last Updated On: Aug 25, 2020 by Neha Mathur

    Tomato Pachadi

    4931 shares
    Jump to Recipe

    This Spicy and tangy Tomato Pachadi is a delicious Andhra style tomato chutney recipe. It goes well with South Indian breakfast dishes such as idli, uttapam, dosa, and even appams. 

    Here are some other Pachadi recipes that can be served with your South Indian meals – Pineapple Pachadi, Sorakaya Pachadi, Avakaya Pachadi, Vendakka Pachadi, and Beetroot Pachadi.

    Tomato pachadi served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients 
    • Step by Step Recipe
    • Frequently Asked Questions
    • Storage Suggestions
    • Serving Suggestions
    • Recipe Card

    About This Recipe

    Whenever I make Idli, Dosa, or any South Indian snack for that matter, I feel that they deserve to be served with an accompaniment. Because otherwise, the meal just doesn’t seem complete or satiating.

    Hence, I always make a pickle/ chutney like this Tomato Chutney Andhra Style or Tomato Nilava Pachadi. It brings so much texture and flavor to your plate! Just like most of the Indian food sides, this South Indian chutney is tangy, spicy, and just phenomenal.

    We make it by using cooked tomatoes, dried red chili, urad dal, fenugreek seeds, curry leaves. Most importantly, tamarind paste is added to it. Trust me, it just elevates the taste of this Pachadi! 

    Many people even like to add garlic, ginger, onions to it. However, I just like to add tomatoes, spices and keep it simple.

    In case you wish to make it spicier then you can add more red chilies. Also, if the tomatoes that you use are slightly sour then you can use a slightly lesser amount of tamarind.

    This Tomato Pachadi is,

    • Delicious
    • Simple to make
    • Spicy & Tangy
    • The perfect accompaniment to Dosa/Idli

    Ingredients 

    Tomato pachadi served in a bowl.

    To make it, you will need ingredients which I am sure will be already available in your pantry such as – Tomatoes, of course!

    Choose red and ripe tomatoes to prepare this pachadi.

    Tamarind Paste – This elevates the flavour of the Pachadi. Its adds a delicious tanginess in the dish. If you feel tomatoes are tangy, reduce the amount of tamarind paste.

    Red Dry Chillies – Along with tanginess, you also need spiciness and these red dry chillies does that magic. You can increase or decrease the amount of dry red chillies, according to your spice level.

    Lentils – We have added chana dal and urad dal, which adds a nice texture in this Pachadi.

    Others – To give the pachadi more flavour, you will need oil, curry leaves, mustard seeds, fenugreek seeds, fresh coriander, and everyday spices. 

    Some even add white sesame seeds in this chutney. If you are adding too, roast it along with lentils.

    Step by Step Recipe

    Heat oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal and urad dal and fry until they turn slightly brown.

    fenugreek seeds, mustard seeds, chana dal and urad dal added in the pan.

    Add curry leaves and dry red chillies and fry for 30-34 seconds.

    Curry leaves and dry red chillies added in the pan.

    Add hing and tomato.

    Hing and tomato added in the pan.

    Cover and cook until tomatoes are well cooked and mushy.

    Pan covered.

    Add turmeric powder and tamarind paste and cook for another 2-3 minutes.

    Turmeric powder and tamarind paste added in the pan.

    Remove the pan from heat and let the mixture cool down. Add the mixture in a  blender along with coriander and salt and blend to make coarse chutney.

    Tomato mixture adde din a grinder along with salt and coriander.

    Transfer the chutney in a glass container and refrigerate for up to 4 days.

    Ready tomato pachadi.

    Frequently Asked Questions

    How to temper this Tomato Pachadi?

    You can temper it using ingredients such as mustard seeds, urad dal and curry leaves. You can use either coconut oil or vegetable oil for the tadka.

    How to make it with Onion?

    To prepare it with onion, add in chopped onion once the lentils are roasted. Cook till soft and then add in the tomatoes. This tomato onion mixture is cooked along with other ingredients mentioned in the recipe and then ground to make a smooth paste.

    Is it Gluten Free?

    To make this Chutney gluten free, you can avoid adding hing to it.

    How to make it Chunky?

    You can either opt to not grind it or grind it coarsely to get a chunky chutney.

    Storage Suggestions

    This Tomato Chutney will last in the refrigerator for about 4-5 days, when stored in an air tight container. While serving, take it out 10 to 15 minutes before so that the chutney can come to room temperature.

    You can also reheat the amount you want to serve in a pan or in microwave.

    Serving Suggestions

    It tastes too good with Medu Vada, Idli, Rava Idli, Dosa, Uttapam, Pesarattu, Paniyaram, Bondas, and even Fritters. It also tastes great with Upma and Pongal.

    You can also serve it on the side with your South Indian meal of Sambar, Rice, and Thoran or even with the popular combination Rasam Rice! You can even try it with Roti or Tawa Paratha.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This Spicy and tangy Tomato Pachadi is a delicious Andhra style tomato chutney recipe. It goes well with South Indian breakfast dishes such as idli, uttapam, dosa and even appams. 

    Tomato Pachadi Recipe

    It is a delicious Andhra style tomato chutney recipe. It goes well with South Indian snacks like idli, uttapam, dosa and even appams. So, here's how to make this andhra tomato pickle recipe step by step.
    4.37 from 11 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 people
    Calories: 652kcal
    Author: Neha Mathur

    Ingredients 

    • 3 tablespoon Vegetable Oil
    • ¼ teaspoon Fenugreek Seeds
    • 1 teaspoon Mustard Seeds
    • 1 tablespoon Chana Dal
    • 1 tablespoon Urad Dal
    • 15-20 Curry Leaves
    • 8-10 Dry Red Chillies
    • ¼ teaspoon Hing
    • 250 g Tomatoes (Chopped)
    • ½ teaspoon Turmeric Powder
    • 1 tablespoon Tamarind Paste
    • 2 tablespoon Fresh Coriander
    • Salt to taste
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    Instructions

    • Heat oil in a pan.
    • Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal and urad dal and fry until they turn slightly brown.
    • Add curry leaves and dry red chillies and fry for 30-34 seconds.
    • Add hing and tomato.
    • Cover and cook until tomatoes are well cooked and mushy.
    • Add turmeric powder and tamarind paste and cook for another 2-3 minutes.
    • Remove the pan from heat and let the mixture cool down.
    • Add the mixture in a blender along with coriander and salt and blend to make coarse chutney.
    • Transfer the chutney in a glass container and refrigerate for upto 4 days.

    Notes

    You can also give this pachadi a tempering of mustard seeds and curry seeds if you wish to.
    In case you wish to make it spicier than you can add more red chilies.
    Also, if the tomatoes that you use are slightly sour then you can use a slightly lesser amount of tamarind. Because Tomato Pachadi shouldn’t turn out too sour. We need it to be balanced, guys!
    Once you cook the tomato mixture, let it cool down before grinding the same.

    Nutrition

    Calories: 652kcal | Carbohydrates: 59g | Protein: 16g | Fat: 43g | Saturated Fat: 33g | Sodium: 48mg | Potassium: 1866mg | Fiber: 15g | Sugar: 26g | Vitamin A: 6130IU | Vitamin C: 851.6mg | Calcium: 138mg | Iron: 7.4mg
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    Reader Interactions

    Comments

    1. Smita Mayekar Singh

      October 01, 2018 at 3:59 pm

      5 stars
      I can feel the juiciness and all the flavors in my mouth right now Neha 🙂 Lovely !!!

      Reply
      • Neha Mathur

        October 03, 2018 at 4:36 am

        Thnx Smita. It’s a delicious chutney 🙂

        Reply
    2. Ishanee

      December 03, 2018 at 3:46 am

      5 stars
      Hello Neha ji !
      I am really grateful for such a comprehensive and easy representation of varied dishes on your blog. A big thankyou from my family ????
      Just one thing, in the ingredients I couldn’t find the amount of tamarind paste used. In the supporting snaps I can figure out the quantity (around 1 tsp I think ) but it will be helpful if you mention in the recipe too.

      Reply
      • Neha Mathur

        December 04, 2018 at 12:15 pm

        Hi Ishanee, Thnx a lot for your kind words. I will update the recipe. Sorry for the inconvenience.

        Reply
    3. Babu

      April 21, 2019 at 1:30 am

      Excellent and appetising!!! would you add the famous Andhra Chuntney with the Brinjal that is Vankaya in Telugu language…..would equally be keen to know about the cucumber-mango combo chutney!!! Once again, sincere thanks for the delicious Tomato chutney preparation!!! It will make a delectable addition to any meal apart from Breakfast…also for tiffins of monsoon cookery !!! My best wishes

      Reply
      • Neha Mathur

        April 22, 2019 at 3:24 am

        Thnx. Will try to post it soon.

        Reply
    4. Avanti

      June 09, 2019 at 3:14 pm

      5 stars
      It’s delicious! Thank you, my kids enjoyed it

      Reply
      • Neha Mathur

        June 10, 2019 at 7:02 am

        Thnx for trying 🙂

        Reply
    5. Pooja

      February 09, 2020 at 1:12 pm

      Hi, the recipe intro mentions cumin seeds but it’s not listed in the recipe. Could you confirm?

      Reply
      • Neha Mathur

        February 17, 2020 at 3:13 am

        You can skip adding it. Just updated.

        Reply
    6. Shekar Iyer

      April 19, 2020 at 7:43 am

      4 stars
      Thanks for sharing this, looks yummy & mouth watering. Also goes well with just hot rice, roti & poori. Being a pure veggie please share more such recipes.

      Reply
      • Neha Mathur

        April 19, 2020 at 12:22 pm

        Thanks

        Reply
    7. Smitha girish

      July 09, 2020 at 6:06 pm

      5 stars
      Super

      Reply
      • Neha Mathur

        July 11, 2020 at 12:07 pm

        Thanks

        Reply

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