Tomatoes! I think there can be an entire blog / web site dedicated to Tomatoes! While i was reading up on tomatoes i got to know a very interesting fact. did you know that China is the largest producer of tomatoes and in 2012 they produced about one quarter of world's output. And i always thought India invented tomatoes! :D
The experiments you can do with this vegetable are endless. Salads , dips, salsa, gravy, the list just goes on.
Some dishes are very close to your heart for whatever reasons. My most favourate of all the dishes we can make with tomatoes are the spicy chutneys. Tomato pachadi as it is referred to in Telugu is my aunt's specialty who used to be an amazing amazing cook. Always ready to feed people whatever be the time. Even after 8 years it is unbelievable we lost her to the horrible cancer.
Making this Chutney/ Pachaddi is a way i remember her and show my love and respect towards her. Absolutely quick and easy to make, with easily available ingredients at home. This chutney is a combination of slightly fried lentils combined with red dried chillies and green chillies. If you love the spice in your food you will love this version of the Tomato Chutney.
I have mentioned proportions for the chutney, but it is ok if you add alittle or more. If you like the crunch (like me!) add more lentils. If you like it more spicy add generous amounts of red chillies. The taste of the CHutney / Pachaddi entirely depends on the Tadka! the lentils should not burn, they should slightly roast.
Perfect for a vrat day as we do not need onion or garlic for this and it goes well with the saboodana kichdi or sooji upma.
What do you need to make the yummiest Tomato Chutney?
- Tomatoes 4-5 medium sized
- Coriander generous amounts.
- Oil to saute the lentils
- Bengal gram 3TBS (Senagapappu, Chana daal)
- Black gram 4TBS (Minapa pappu, Urad daal)
- Cumin Seeds 1TBS(Jeelakarra, Jeera)
- Fenugreek Seeds 1TSP(Mentulu, Methi dana)
- Chilli powder (optional)
- Dry Red Chillies
- Green Chillies
- Salt
How to make the Tomato Chutney?
Step 1 : In a pan let us fry the lentils. Add generous amounts of oil; Once the oil is hot add the lentils one by one. Each of them takes a different times to fry and adding them one by one ensures they fry evenly and are crisp. If you have the time and patience you can fry them separately too.
Bengal gram (Chana daal) is the first to go into the pan, once this is half roasted add the Black gram (Urad daal) , you will have to watch them closely to ensure they do not burn; Add the Cumin (jeera) , Mustard (Rai), Fenugreek (Methi daana); fry them to a nice crisp, once they start to brown add the green chilies and red chilies and fry them nicely.
Step 2: Coarse grind the lentils and keep it aside.
Step 3: In the same pan , separate the fried lentils from the oil and add chopped tomatoes to it and pour a little oil if needed and let them cook. We need to add very little oil, just to ensure the tomatoes do not stick to the pan. Add Salt and turmeric powder at this point.
If you are adding chilli powder this is the correct time, adding the spice powder at this time ensures it blends well with the tomatoes. As i mentioned this is entirely optional. OnceThe tomatoes will turn nice and mushy like below.
Step 4: Grind the tomatoes and add them to the Lentil mixture we made.
If you like chutneys you might want to see this delicious Tomato Garlic Chutney. It is an awesome variation and goes well with any deep fried snack.
You might also want to see the Achari Tomato chutney
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