Tomato pacchadi is one of my favorite chutney with which I can munch on with out any hesitation. This is little healthy too. I just got bore with coconut chutney for dosa and thought to try different, I just called my mother and said the same and asked for suggestion. She told me tomtato chutney recipe. Though I know it before but I never gave a try. This is the first time I made this chutney. Thought my hubby will not like that much, surprisingly he loved it a lot. Thank you amma for the yummy recipe. Now coming to the recipe.
Ingredients:
Tomatos chopped-2 cups
Green chili- 3 in number
Garlic cloves-2
Ginger-1 inch chopped
Salt to taste
Oil as required
Cumin seeds-1/2ts
Coriander seeds-1/2ts
For seasoning:
Cumin seeds-1/2ts(Jeera)
Mustard seeds-1/2ts(Avalu)
Whole red chili-1/2( endu mirchi)
Chana dal-1tbsp(senaga pappu)
Toor dal-1tbsp(minapa pappu)
Directions:
Dry roast cumin seeds & coriander seeds, keep them aside. Now heat 2ts of oil in a pan and add tomato and cook by stirring occasionally. While tomato is cooking add green chili, tamarind, ginger, garlic and cook this mixture well. When all the ingredients are well cooked, turn off the stove and let them cool down to room temperature. First grind coriander and cumin together then add tomato mixture and grind well. Finally prepare tempering and add it. For tempering, Heat 2ts of oil in a pan and add cumin seeds and mustard seeds after they start splattering add chana dal and toor dal and saute until they turn light brown. Finally add red chili and saute for 1min and turn off the stove. no wthe tempering is ready and this goes into the chutney. Tempering/seasoning gives a wonderful flavor to your dish. If you are in hurry you can skip this step.
Hope you like my recipe. Plz come back again :)
Ingredients:
Tomatos chopped-2 cups
Green chili- 3 in number
Garlic cloves-2
Ginger-1 inch chopped
Salt to taste
Oil as required
Cumin seeds-1/2ts
Coriander seeds-1/2ts
For seasoning:
Cumin seeds-1/2ts(Jeera)
Mustard seeds-1/2ts(Avalu)
Whole red chili-1/2( endu mirchi)
Chana dal-1tbsp(senaga pappu)
Toor dal-1tbsp(minapa pappu)
Directions:
Dry roast cumin seeds & coriander seeds, keep them aside. Now heat 2ts of oil in a pan and add tomato and cook by stirring occasionally. While tomato is cooking add green chili, tamarind, ginger, garlic and cook this mixture well. When all the ingredients are well cooked, turn off the stove and let them cool down to room temperature. First grind coriander and cumin together then add tomato mixture and grind well. Finally prepare tempering and add it. For tempering, Heat 2ts of oil in a pan and add cumin seeds and mustard seeds after they start splattering add chana dal and toor dal and saute until they turn light brown. Finally add red chili and saute for 1min and turn off the stove. no wthe tempering is ready and this goes into the chutney. Tempering/seasoning gives a wonderful flavor to your dish. If you are in hurry you can skip this step.
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