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Pachi Tomato Pachadi (Green tomato chutney)


Pachi Tomato Pachadi (Green tomato chutney)

  • Duration: 20 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

Pachi Tomato Pachadi is best made using a hand pestle. Also, always remember to use sesame seeds powder in the recipe as that adds a nutty flavour to it.

Trivia Tadka

Green tomato chutney is made using green and unripe tomatoes. So naturally it comes loaded with Vitamin C and is in effect considered a healthier option among all the chutneys.


  • Raw green tomatoes (3 to 4)
  • Green chillies (hari mirch) (4 to 5)
  • Ginger (adrak) (1 inch piece)
  • Cumin seeds (jeera) (½ tsp)
  • MTR Haldi/Turmeric Powder (½ tsp)
  • Salt (to taste)
  • White sesame seeds (til) (1 tbsp)
  • Oil (1 tbsp)
  • Tamarind (imli), de-seeded (1 tsp)
  • Yellow mustard seeds (sarson) (½ tsp)
  • Oil (1 tbsp)
  • Cumin seeds (jeera) (½ tsp)
  • Black gram (urad dal) (½ tsp)
  • Split chickpeas (chana dal) (½ tsp)
  • Dry red chillies (sabut lal mirch) (1, broken)
  • Asafoetida (hing) (a pinch)


  • In a kadhai, dry-roast til till it has turned pink. Let it cool and then work up a powder in a dry blender. Keep aside.
  • Heat oil in a kadhai and fry the green chillies in it. Set aside.
  • In the same kadhai, fry tomatoes till they have turned mushy and soft.
  • Next, add in MTR Haldi/Turmeric Powder and imli. Keep frying for a few more seconds.
  • In a pestle, pound the green chillies, tomatoes, adrak, jeera and imli along with some salt.
  • Then, add in the sesame seeds powder and pound again.
  • Heat oil in a pan. Toss in the jeera, sarson, urad dal and chana dal. Let the dals turn golden in colour. Then, add in the kadipatta and red chillies and keep sautéing for about a minute.
  • Next, add in the hing and then pour this mix over the chutney.
  • Enjoy with idlis, dosas, pesarattu or plain rice. A dollop of ghee will enhance the taste even further.

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