1. Tomato Pachadi – A Gorgeous Tomato Chutney
This recipe turns everyday tomatoes into a delicacy! Coriander leaves play an important role in this chutney, and make for a delicious combination with the tomatoes. This chutney can be seasoned with a tadka too, if you want one at all.
1 tsp urad dal
5-6 fenugreek seeds
1 tsp mustard seeds
½ tsp coriander seeds
3-4 red chillies
A pinch of asafoetida
3-4 green chillies
5-6 medium sized tomatoes, roughly diced
A handful of coriander leaves
Salt to taste
3-4 tbsp oil
Heat 2 tbsp oil in a pan and add in the first 4 ingredients. Sauté till mustard seeds start spluttering and urad dal turns brown, making sure not to burn them.
Once done, switch off the heat and add in red chillies and asafoetida.
After this mixture cools down, transfer it to the chutney jar of a mixer grinder and let it cool completely. Once fully cold, grind into a coarse powder.
In the same pan, heat 2 tbsp oil, add in tomatoes and green chillies. Sauté till tomatoes are thoroughly cooked and soft. Let it cool down.
Add these tomatoes to the ground powder along with coriander leaves.
Give it a whiz without making it too paste-like. Pulsing 3-4 times should be enough.
Season with salt and enjoy!
Note: Since this is an instant chutney, it tends to rot if kept outside. It stays for 2 days when refrigerated.
Recipe Source – Ammaji Kitchen