Tomato Chutney Pachadi recipe,video recipe,how to make Tomato Chutney Pachadi recipe

Tomato Chutney Pachadi


Author Vahchef Servings 0 persons
Published September 16, 2008 Cooking Time (mins)
Main Ingredient Tomatoes Preparation Time mins

Description
The easiest tomato chutney / pachadi which does not even need you to use a knife. Goes equally well with hot rice w/ghee, dosa, roti, paratha..

Ingredients of Tomato Chutney Pachadi

Ingredient Name Quantity Unit
red chilli powder  3 Tablespoons
salt  1 Tablespoons
haldi  1 Pinch
hing  3 Pinch
Rai Jeera  1 Teaspoons
Canned plain diced tomato  1 Can
roasted fenugreek powder (methi powder)  1 Teaspoons

Directions
Pulse the canned dice tomatoes in a blender. Don#39;t puree it, just break it down. Heat good amount of oil in a deep sided pan; when hot add rai, jeera and hing; when they start to splutter add the tomato. Keep the lid of the pan handy as the tomato will splatter madly when you put it in the hot oil. Just cover the pan immediately after ading the tomatoes just until it calms down :) Just let it cook away without lid for about 15 minutes on medium heat. You will notice that the water evaporates and it starts to get slightly thicker. Keep stirring it now and then. Now add haldi, namak, mirchi, and very importantly fenugreek powder. Mix well. cook on a slow flame until oil floats on top and color is bright red. You will love it!!
About Recipe
How to make Tomato Chutney Pachadi
(59 ratings)
0 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Tomato Chutney Pachadi
Restaurant Style Tomato Chutney Pachadi
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 0 persons
Published date : September 16, 2008
Ingredients used in Tomato Chutney Pachadi
→ red chilli powder 3 Tablespoons.
→ salt 1 Tablespoons.
→ haldi 1 Pinch.
→ hing 3 Pinch.
→ Rai Jeera 1 Teaspoons.
→ Canned plain diced tomato 1 Can.
→ roasted fenugreek powder (methi powder) 1 Teaspoons.
How to make the recipe:
Pulse the canned dice tomatoes in a blender. Don#39;t puree it, just break it down. Heat good amount of oil in a deep sided pan; when hot add rai, jeera and hing; when they start to splutter add the tomato. Keep the lid of the pan handy as the tomato will splatter madly when you put it in the hot oil. Just cover the pan immediately after ading the tomatoes just until it calms down :) Just let it cook away without lid for about 15 minutes on medium heat. You will notice that the water evaporates and it starts to get slightly thicker. Keep stirring it now and then. Now add haldi, namak, mirchi, and very importantly fenugreek powder. Mix well. cook on a slow flame until oil floats on top and color is bright red. You will love it!!

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