Lunch - Green tomato chutney andhra style recipes

Author: Enrique Miller  

A spicy tangy South Indian pickle made with fresh green tomatoes and chillis along with controlled portions of groundnuts. Indian chatni is a mix of uncooked fruits (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a sauce/paste.

Andhra Pachi Tomato Pachadi

Andhra Pachi Tomato Pachadi
A spicy tangy South Indian pickle made with fresh green tomatoes and chillis along with controlled portions of groundnuts. Pair it up with dosas, crepes, idlis.
Provided by: Siri
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 3 servings
Cuisine: Indian
Number of ingredients: 20
  • 4-5 big green tomatoes or roughly 1/2 kilogram
  • 4-5 green chillis
  • 1 small onion roughly chopped
  • 3 garlic cloves
  • 3 dried red chillis
  • 1 small half-lemon sized tamarind soaked in hot water
  • 2 tablespoon roasted groundnuts
  • 1 tablespoon oil(1/2 for roasting veggies and 1/2 for tempering)
  • 1 teaspoon rock salt(tastes better than table salt)
  • 3-5 springs of coriander leaves
  • hot water
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon urad dal
  • 1/2 teaspoon chana dal
  • 1 dried red chilli broken into halves
  • 1 garlic clove crushed
  • a pinch of hing
  • 1 spring fresh curry laves
How to cook:
  1. In a pan, dry roast red chillis and groundnuts(if not roasted already) and keep them aside to cool down. Remove the skin for peanuts optionally.
  2. Heat a tablespoon of oil in a heavy-bottomed pan and roast the garlic cloves for a min.
  3. Add green chillis and fry until2-3 minutes and take them out. Add the chopped onions and fry for 2-3 minutes.
  4. Add in chopped green tomatoes , green chilli and cook until tender. This may take roughly 15 minutes under low to medium flame.
  5. Add in a pinch of turmeric, soaked tamarind along with a teaspoon of cumin seeds.
  6. Cook for 5 more minutes and allow it to cool down.
  7. Take a mixer jar, first add in roasted dried red chillis and peanuts, rock salt. Grind coarsely.
  8. Then add in cooked tomato and green chillis mixture, coriander leaves. pulse slowly so the chutney doesn’t become too much of a paste. If required use hot water while grinding.
  9. Take the chutney into a bowl and proceed for seasoning which is optional. But I highly recommend seasoning to get that authentic Andhra pachadi taste.
  10. Heat oil in a small pan and splutter cumin seeds and mustard seeds.
  11. Then add in dals, red chilli, hing, garlic clove and at last curry leaves.
  12. Pour this on the chutney and mix well.
Notes: Green Tomato Chutney, Missing: andhra | Must include:

Green Tomato Chutney(Andhra style)

Green Tomato Chutney is as tasty as red tomato chutney. The sesame seeds used in here will Duration: 5:29

Hare tamatar ki chutney

Easy & Spicy Green tomato chutney | Hare tamatar ki chutney | Pachi tomato pachadi
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Spicy Green Tomato Chutney | Raw Tomato Chutney Recipe

Spicy Green Tomato Chutney | Raw Tomato Chutney Recipe#rawtomatochutney Duration: 2:49

Andhra Pachi Tomato Pachadi

Pachi Tomato Pachadi is an Andhra Green Tomato Pachadi that is spicy, tangy and nutty. It can be savoured with rice or then served with Idli and Dosa.
Provided by: Aruna
Total time: 20 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Andhra,Gluten Free,Indian,Telangana,Vegan,Vegetarian
Number of ingredients: 12
  • 250 gms Green Tomatoes ((2 large ones))
  • 2 tbsp Peanuts ((20 gms))
  • 1/4 Cup Fresh Coriander Leaves ((20 gms))
  • 1/4" tsp Tamarind
  • 1/2 tsp Oil
  • Salt to Taste
  • 1/2 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Udad Dal
  • 2 Green Chillies
  • 1 Red Chilli
  • A Few Curry Leaves
  • Calories: 68 kcal
  • Carbohydrate: 7 g
  • Protein: 3 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Sodium: 231 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Unsaturated Fat: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Roasting the Peanuts
  2. In a heavy-bottomed pan, roast 2 tbsp peanuts till they just start to change colour.
  3. Transfer to a plate to cool.
  4. Cooking the Tomatoes
  5. Cut 250 gms of green tomatoes (2 large ones) into thick slices.
  6. In a heavy-bottomed pan, over medium flame, heat 1/2 tsp oil.
  7. Add the green tomato slices and some salt.
  8. Stir-fry for a few seconds.
  9. Cook covered, while stirring occasionally, till the tomato slices soften.
  10. Frying the Tempering
  11. In a small wok or pan, heat 1/2 tsp oil.
  12. Add 1/2 tsp mustard seeds and let them splutter.
  13. Add 1/2 tsp udad dal and stir-fry till light brown.
  14. Add 2 green chillies, 1 red chilli, and a few curry leaves.
  15. Stir-fry for a few seconds.
  16. Take off the heat.
  17. Grinding the Tomato Pachadi
  18. To a small grinder, add the fried red chillies and green chillies from the tempering, the roasted peanuts, and 1/4" ball of tamarind.
  19. Pulse for a few seconds to grind these ingredients to a coarse powder.
  20. Add the fried tomato slices and 1/4" cup fresh coriander.
  21. Once again, pulse the ingredients together for few seconds to get a coarse chutney.
  22. Transfer the Pachi Tomato Pachadi to a bowl and top with the tempering.
Notes: Andhra Pachi Tomato Pachadi, A spicy tangy made with organic, garden-fresh green tomatoes, green and red chillies, peanuts, garlic and onion. All blended and tempered with

Green Tomato Chutney-Thakkali Kai Chutney Recipe

Green Tomato Chutney-Thakkali Kai Chutney Recipe
Green Tomato Chutney is a simple dish prepared with raw tomatoes. It is easy to make and tastes delicious. It goes well with rice, idli, dosa and chapati.
Provided by: PadhuSankar
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: South Indian
Number of ingredients: 13
  • 2 tbsp Oil
  • 2 tbsp Urad dal
  • 3 Red Chillies
  • 1 Green Chillies
  • 1 Onion ( chopped)
  • 4 Green Tomato ( (medium size))
  • Coriander leaves ( (fistful))
  • 1/4 cup Roasted Peanuts
  • Salt needed
  • Curry leaves ( (a sprig))
  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • Curry leaves ( (a sprig))
How to cook:
  1. Preparations
  2. Chop onions and tomatoes and keep it aside.
  3. Roast 1/4 cup of peanuts and keep it aside or use roasted peanuts.
  4. Method
  5. Heat 2 tbsp of oil, add 2 tbsp of urad dal, 3 red chillies and 1 green chilli.
  6. Saute until dal turns golden brown.
  7. Once dal turns golden brown, remove from pan.
  8. In the same pan, add chopped onions, curry leaves and saute until onions turns transparent.
  9. When onions turn transparent, add the chopped green tomatoes.
  10. Add salt needed and cook until tomatoes turn soft.
  11. Once the green tomatoes are well cooked, add a fistful of coriander leaves and turn off the heat. Saute in the heat of the pan. Leave it to cool.
  12. First dry grind the dal coarsely and keep it aside.
  13. Then blend the cooked tomatoes, roasted peanuts and the powdered dal together to a coarse paste adding little water.
  14. Our Green tomato chutney is ready.
  15. Seasoning (optional)
  16. Heat a tsp of oil, add mustard seeds, when it splutters, turn off the heat, add curry leaves, saute for a few seconds and add to the chutney.
  17. Enjoy green tomato chutney with idli, dosa, chapati and rice.
Notes: How to make Green Tomato Chutney, recipe by MasterChef Sanjeev, Ingredients for Green Tomato Chutney Recipe · Green tomatoes chopped 12 small · Apple 1 medium · Cinnamon 1 inch stick · Black cardamom 1 · Black cardamom 2-3 · Black

Green Tomato Chutney

Green Tomato Chutney
This recipe is for people who grow their own tomatoes or have access to green tomatoes. Use even the tiny ones that are not of any other use. It tastes better a week or two after you have made it. I love it with crackers, Ritz or any other, and Mathari. Use less green chillies if you do not like hot food. Makes approximately 4 standard jam jars.The word ‘chutney’ comes from the Hindi word ‘chatni’, a tangy and spicy sauce/paste that makes you smack you lips. In Hindi, the word ‘chat’ or ‘chaat’ mean ‘lick’ and the word ‘chatna’ means ‘to lick’. Chutney is a spicy sauce that makes your tongue and mouth come alive! Indian chatni is a mix of uncooked fruits (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a sauce/paste. Other ingredients can also be added according to taste. In England and the West, Chutney generally means a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
Provided by: Mamta Gupta
Yields: 0 servings
Number of ingredients: 11
  • 1 kg. green or mixed green and half ripe tomatoes, quartered
  • 1 cup malt vinegar, approximately 225 ml. (adjust to taste)
  • 10 green chillies, thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 1 inch piece of ginger, peeled and grated
  • 1 level tbsp. salt, adjust to taste, adding a little at a time. You can use Kala Namak or black salt instead, which gives a nicer flavour.
  • 1 tbs. roast cumin, coarsely ground
  • 1 tbs. sweet paprika for colour (optional)
  • 2 tsp. tomato puree (optional)
  • 250 gm sugar or equivalent amount artificial sweetener
  • 1 tsp. Garam Masala
How to cook:
  1. Place all ingredients, except sugar/sweetener, in a pan and bring to boil. Turn heat to low and cook covered until tomatoes are soft.
  2. Uncover and boil briskly, until it reaches chutney/relish like consistency.
  3. If using sugar, add sugar and bring to boil. If using sweetner, turn heat off, then add sweetner and mix.
  4. Taste and adjust seasoning/sweetness/tartness, adding more salt, chillies, sugar, garam masala and vinegar as required.
  5. Allow to cool a little. Too hot might crack your jars.
  6. Transfer to sterilized jars, cover jar tops with cling film and screw lid on.
  7. Turn the jars up-side-down (tip from Ian Hoare). This will create a vaccuum and increase shelf life of the chutney.
  8. Label and store.
  9. Chutney\'s improve in taste as they mature, so leave the jars for one month before using it. I can never wait that long and have to have some straight away!
Notes: Raw Tomato Chutney Recipe, 500 grams Tomatoes · 4 Green Chillies · 4 cloves Garlic · 1 teaspoon Methi Seeds (Fenugreek Seeds) · Salt , to taste · 1 teaspoon Jaggery · 1 sprig
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