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Pandu Mirchi Pachadi | Pandu Mirchi Tomato Pickle | Tomato Pachi Mirchi Pickle

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Ingredients

Adjust Servings:
1/4 kg RED CHILLI
6 TOMATO
1/2 cup OIL
50 grams TAMARIND
3 tbsp SALT
1 tsp MUSTARD
1/2 tsp CUMIN SEEDS
7 GARLIC
pinch HING
half handful CURRY LEAVES
1 tsp MUSTARD POWDER
1 tsp METHI POWDER

Nutritional information

145
Calories
1g
Protein
12g
Fat
9g
Carbohydrates
1g
Saturated Fat
2g
Fiber
87mg
Sodium
5g
Sugar
25mg
Calcium
1.4mg
Iron

Pandu Mirchi Pachadi | Pandu Mirchi Tomato Pickle | Tomato Pachi Mirchi Pickle

Preparation Time- 5 mins
Cooking Time- 20 mins
Cooking Temperature-180°C

Features:
  • Vegetarian
Cuisine:

Ingredients

Directions

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Pandu Mirchi Pachadi or Pandu Mirchi Tomato Pickle


Chutneys are the best sides for everything, be it idli, dosa or uthappam or any other dishes. Puviya’s recipe for this Andhra ripe red chilli chutney or pandu mirchi pachadi is a great blend of spicy and tangy which makes it very tempting. The ingredients for this chutney pandu mirchi pachadi or pandu mirchi tomato pickle are easily available and cooking it is very easy.

If you prefer less spicy food, you could always reduce the number of chillies in the chutney. The hot flavour of chillies and the tanginess of tamarind and tomatoes makes this chutney mouth-watering. The chutney can be stored for 3-4 days in the refrigerator. It goes well with dosa, idli, uthappam and also with sandwiches or other snacks.

Without any further ado, let’s start the pandu mirchi pachadi recipe, with gathering the mentioned ingredients.

Ingredients of Pandu Mirchi Pachadi

¼ kg red chilli                                                          ½ tsp cumin seeds

6 tomatoes                                                              7 garlic

½ cup oil                                                                   pinch hing

50 grams tamarind                                                 half handful curry leaves

3 tbsp salt                                                                 1 tsp mustard powder

1 tsp mustard                                                           1 tsp methi powder

Now, follow the steps:

Watch Video Recipe of Pandu Mirchi Pachadi

Recipe Instructions of  Pandu Mirchi Pachadi:

Preparation:

  1. Take 250 grams or 1/4th kg of red chillies in a plate.
  2. Break the chillies in pieces. Make sure that you wear gloves.
  3. Now take 6 tomatoes in a plate.
  4. Chop the tomatoes in medium size.
  5. Take a pan and pour 1 tablespoon of oil in it.
  6. Add the chillies the pan and sauté them well.
  7. Shallow fry the chillies in the pan.
  8. Make sure the chillies turn a bit soft.
  9. Switch off the flame and transfer the chillies to the plate to cool down.
  10. Now, again add 1 tablespoon of oil to the pan.
  11. Add the chopped tomatoes to the pan.
  12. Sauté the tomatoes for about 5 minutes.
  13. After 5 minutes, add 50 grams of tamarind (imli) to it.
  14. Mix the tamarind and tomatoes well.
  15. Now, sauté the mixture for about 6 mins in the pan on a medium flame.
  16. Let the tomatoes soften and mix with the tamarind.
  17. Let both the fried items cool down.
  18. Now, add the chillies in the grinder. Add 3 tablespoons of salt to it.
  19. Grind the chillies for about a minute or two.
  20. Add the mixture of tomatoes and tamarind to the grinder.
  21. Again, grind the mixture for about 2 minutes.
  22. Make sure the paste is lump free.
  23. Next take a pan and add 3 tablespoons of oil in it.
  24. Add 1 teaspoon of mustard seeds in the pan, make sure the oil is hot and nice.
  25. Next, add 1 teaspoon of cumin seeds in the pan.
  26. Take 7 garlic pods and put it in the pan.
  27. Now, add a pinch of hing in the pan.
  28. Let the garlic sputter and sauté the garlic well.
  29. Add half a handful of curry leaves in the pan.
  30. sauté the curry leaves well.
  31. Now, pour the grinded mixture to the pan.
  32. Now, add 1 teaspoon of mustard powder in the pan.
  33. Add 1 teaspoon of methi powder to the pan.
  34. Mix the mixture and spices well in the pan. don’t spill it
  35. Mix the ingredients well for about 2 minutes in the pan at a medium flame.
  36. Switch off the flame and your pandu mirchi pachadi or chutney is ready to serve!

Steps

1
Done

Take 250 grams or 1/4th kg of red chillies in a plate.

2
Done

Break the chillies in pieces. Make sure that you wear gloves.

3
Done

Now take 6 tomatoes in a plate.

4
Done

Chop the tomatoes in medium size.

5
Done

Take a pan and pour 1 tablespoon of oil in it.

6
Done

Add the chillies the pan and sauté them well.

7
Done

Shallow fry the chillies in the pan.

8
Done

Make sure the chillies turn a bit soft.

9
Done

Switch off the flame and transfer the chillies to the plate to cool down.

10
Done

Now, again add 1 tablespoon of oil to the pan.

11
Done

Add the chopped tomatoes to the pan.

12
Done

Sauté the tomatoes for about 5 minutes.

13
Done

After 5 minutes, add 50 grams of tamarind (imli) to it.

14
Done

Mix the tamarind and tomatoes well.

15
Done

Now, sauté the mixture for about 6 mins in the pan on a medium flame.

16
Done

Let the tomatoes soften and mix with the tamarind.

17
Done

Let both the fried items cool down.

18
Done

Now, add the chillies in the grinder. Add 3 tablespoons of salt to it.

19
Done

Grind the chillies for about a minute or two.

20
Done

Add the mixture of tomatoes and tamarind to the grinder.

21
Done

Again, grind the mixture for about 2 minutes.

22
Done

Make sure the paste is lump free.

23
Done

Next take a pan and add 3 tablespoons of oil in it.

24
Done

Add 1 teaspoon of mustard seeds in the pan, make sure the oil is hot and nice.

25
Done

Next, add 1 teaspoon of cumin seeds in the pan.

26
Done

Take 7 garlic pods and put it in the pan.

27
Done

Now, add a pinch of hing in the pan.

28
Done

Let the garlic sputter and sauté the garlic well.

29
Done

Add half a handful of curry leaves in the pan.

30
Done

Sauté the curry leaves well.

31
Done

Now, pour the grinded mixture to the pan.

32
Done

Now, add 1 teaspoon of mustard powder in the pan.

33
Done

Add 1 teaspoon of methi powder to the pan.

34
Done

Mix the mixture and spices well in the pan. don’t spill it

35
Done

Mix the ingredients well for about 2 minutes in the pan at a medium flame.

36
Done

Switch off the flame and your chutney is ready to serve!

37
Done

Note-
Peeling the garlics is totally optional. If you don’t eat garlic you could avoid adding garlic to the chutney.

Puviya

Hi! I love to cook all kinds of varieties and I am very expert in cooking in different curries, different snacks, all kind of breakfast, lunch, sweets, rice, and roti.

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