Chilli garlic chutney
The best thing to serve this tamarind chutney with is Maunika Gowardhan's ragda pattice (ginger and chilli potato patties)
Thakkali pachadi
for sharing
Easy
Prep:
Cook:
Delicious tomato chutney with chilli, coconut and curry leaves. Traditionally this pachadi is eaten with soft dosai or as part of a feast
Skip to ingredients
- 2 tbsp vegetable oil
- 2 garlic clovesroughly chopped
- 350g tomatoesroughly chopped
- ½ tsp ground turmeric
- ½ tsp mild chilli powder
- 2 mild dried red chillieshalved
- 60g grated fresh coconutor desiccated coconut
TADKA
- 1 tbsp vegetable oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 dried mild red chillihalved
- 8-10 curry leaves
Nutrition: per serving
- kcal117
- fat10g
- saturates4g
- carbs4g
- sugars2g
- fibre3g
- protein2g
- salt0g
Method
step 1
Heat the oil in a small pan over a medium heat and fry the garlic for 1 min. Add the tomatoes and fry for 2 mins, then add the spices and continue frying for 4 mins as the tomatoes begin to soften. Season to taste and set aside to cool.
step 2
Heat a small frying pan over a low heat and dry-fry the dried chillies for 5 mins. Add the coconut and fry for 8-10 mins until the coconut is light brown. Tip the mixture and the spiced tomatoes into a blender, and whizz to a paste. Tip into a serving bowl.
step 3
Make the tadka by heating the oil in a small frying pan and frying the mustard seeds, urad dal and dried chilli for a few seconds. Add the curry leaves, then pour the mixture over the pachadi and serve.
