Telangana Tomato Pachadi
A quick, tangy tomato chutney cooked down with garlic and dried chillies, an everyday accompaniment across Telangana kitchens.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 85 kcal
Equipment
- •Kadai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 85 kcal
- fat
- 6 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 85 kcal
Instructions
- 1
Heat 1 tablespoon of oil over medium heat. Fry the chopped tomatoes until soft and pulpy, about 12 minutes.
- 2
In the same pan, dry-roast dried red chillies, cumin seeds and half the mustard seeds until fragrant.
- 3
Fry the garlic cloves briefly in a little oil until golden.
- 4
Let the tomatoes, roasted spices and garlic cool. Grind them together with salt into a coarse paste.
- 5
Heat the remaining oil. Sizzle the remaining mustard seeds and curry leaves until they pop.
- 6
Pour this tadka (sizzled spiced oil) over the pachadi (chutney) and mix well before serving.
Chef's tips
Cook the tomatoes down thoroughly so excess liquid evaporates, creating a thicker pachadi (chutney). Ripe, slightly tangy tomatoes give the best balance of flavour.
Ingredient substitutions
- dried red chillies → red chilli powder added directly while grinding
Storage
Refrigerate in an airtight container for up to 5 days.
Reheating
Served cold or at room temperature.
Common mistakes to avoid
- •Not frying the tomatoes long enough, which leaves the chutney watery.
Serving suggestions
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