Green tomato chutney I am sharing today is an andhra style pachadi called as pachi tomato pachadi or chutney that can be served with rice or pesarattu,oats dosa,instant moong dal dosa & idli. My mom would always make this chutney when tomatoes were in season. We would grow a lot of tomatoes in the backyard. After sharing a lot of them with friends we would be left with so many of them. This pachadi was on the top list & made often. We would eat with most meals with a dollop of ghee over the hot rice. It tastes tangy, spicy, nutty and is best if made using a hand pestle, not a blender. Sesame seeds powder in the recipe adds nutty taste and it can be replaced with urad dal(minapa pappu) and chana dal(senaga pappu) or even with peanuts. The consistency of the chutney depends on the variety of green tomatoes used, juicy, pulpy etc. You can also use red chilies instead of green chilies. It keeps good in the fridge for about 4 to 5 days. It can also be frozen. for more chutney recipes,checkcapsicum chutneyonion ginger chutneymethi leaves chutneygreen chilli chutneybeerakaya pachadi
