Raw Tomato (Pacchi Tomato) Chutney

Raw Tomatoes - 4
15-20 green chillis (as per your spice levels)
½-1 bunch of coriander (Adjust to the size of Ridge gourd)
2 tbsps cooking oil
2 garlic pods
1 tbsp split urad dal
1 tsp cumin seeds (jeera)
1 tsp dhaniyalu (coriander seeds)
¼ spoon fenugreek seeds
Salt to taste
1 small lime sized tamarind
1 tsp cooking oil
For Seasoning:
Red chilli - 4
Mustard seeds - 1/4 tbsp
Curry leaves - 5
Urad dal - 1 tbsp

  • Heat 1 tbsps of cooking oil in a pan.  
  • On low flame fry urad dall till the dal turns light gold/red in color.
  • Add jeera, coriander, fenugreek seeds and fry for a few seconds (about 30 secs).
  • Add  raw tomato pieces and green chillies and fry for about 10min.
  • Now add coriander and tamarind and fry for 2 more min. Now Turn off the flame and set aside to cool.
  • In the mixie jar, grind 2 garlic pods and salt coarsely. And add the mixture and grind it coarsely.Transfer this mixture into a dish

  • In another pan, add  1 tbsp oil and when it is hot, add red chilli,mustard seeds, urad dal and curry leaves and fry till urad dal turns golden brown. Add this to the chutney and stir well
This chutney goes well with muddapappu, ghee and stays fresh for a week!

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