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Tomato Nuvvula Pachadi ~ Tomato Sesame Chutney

Print version of Tomato Nuvvula Pachadi ~ Tomato Sesame Chutney

There’s something very cheerful about tomatoes and when I use them to prepare the first meal of the day, I feel good. I made a tomato based chutney to go with sponge dosas for breakfast today. Made for a delectable combination. Calcium rich sesame seeds play a vital role in this vibrant colored chutney that is simple yet impressive. Asafoetida-infused tempering adds a subtle backdrop to the chutney which has a tangy-nutty flavor.

Tomato Nuvvula Pachadi

Tomato Nuvvula Pachadi Recipe

Prep & Cooking: 20-25 mts

Serves 4-5 persons

Cuisine: Andhra



4 tomatoes

2 tbsps toasted sesame seeds

2 green chillis

1 dry red chilli

1/2 tsp cumin seeds

1 1/2 tsps urad dal/minappa pappu

1 tbsp tamarind paste

salt to taste

2 tsps oil

For tempering/tadka/poppu:

1 tsp oil

1/2 tsp mustard seeds

pinch of asafoetida/inguva/hing

10-12 fresh curry leaves

1 Heat oil in a cooking vessel, cumin seeds and urad dal and red chilli and saute till the dal turns red. Remove and keep aside.
2 In the same oil, add the green chillis and saute for a mt, remove and keep aside. In the same oil add the sliced tomatoes and fry for 8-9 mts or till the water evaporates. Turn off heat. Add the tamarind to the sauteed tomatoes and let it cool.
3 First grind the cumin-dal mixture along with sesame seeds and then add the cooled tomato-tamarind mix and salt and grind to a paste.
4 Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat. Pour over chutney and combine.
5 Serve with tiffins like dosa or idli.

Tomato Sesame Chutney

Tomato Nuvvula Pachadi ~ Tomato Sesame Chutney Recipe

Prep time: min
Main Ingredients: tomato

There’s something very cheerful about tomatoes and when I use them to prepare the first meal of the day, I feel good. I made a tomato based chutney to go with sponge dosas for breakfast today. Made for a delectable combination. Calcium rich sesame seeds play a vital role in this vibrant colored chutney that […]

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By • Oct 31st, 2009 • Category: All Recipes, Andhra Recipes, Indian Chutney Recipes - Pachadi, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • shaikhmohammed

    hi, sailujee, wow! excellent tomato chutney. and this is what makes me a fan of your blog. i m a die hard fan of your blog. thanks. keep it up.

  • Anuradha

    You’re so right, cooking with tomatoes just cheers me up, too!
    Love the look of the chutney, I make a similar one with tomatoes and peanuts.

  • meeso

    Wow, super easy and delicious! But, can you send some of those PERFECT looking dosa’s my way :)

  • Mona

    Ah lovely Chutney! I love tomatoes too, bright red colored enough to cheer up anyone.

  • sudha

    Good combination for dosa…

  • pr117

    Thank you for one more chutney.

  • rebecca

    oh wow love dosa and tomato chutney great food on here

  • kumudha

    Beautiful picture!

    I love tomato chutneys. I keep trying variety of tomato chutneys. Thanks for this yummy looking tomato chutney recipe!

  • jyothi


    నేను కూడా దోశలకు పచ్చడి ఇలాగే చేస్తాను కాని చింతపండు కలపను.టమాటాలు పుల్లగానే ఉంటాయి కదా. ఇదే పచ్చడి ఇవాళ్టి సాక్షి ఫన్ డే లో వచ్చింది చూడండి..

  • R.Punitha

    Hi Sailu,
    Your tomato chutney is very very inviting.
    In my kitchen Seasame seeds are very very occasional.
    But you use it in many dishes, Sailu.
    Take care, Bye…

  • Padma

    hi shailu,

    thnx for sharing the recipe. sesame seeds are good than groundnuts. i got a query. do we need to roast the sesame seeds??

    I have mentioned in the ingredients list at ‘toasted sesame seeds’. Lightly dry roast for 2-3 mts on low flame.

  • Avisha

    The tomato chutney looks very nice. I remember when I used to be in India my neighbor used to make this kind. Brought back old memories looking at pic and recipe. Thanks for sharing.

  • M.V.

    Sweet heart don’t show them that attracting, even in the middle of the night You feel hungry. give me some antacid, acids burning now.

  • blinkandmiss

    Hi Sailu,

    I tried out this recipe and it turned out good. I have a couple of queries about sesame though – whenever I use toasted sesame and grind it up into a paste, like in this recipe and the one with tindora/tondli/kovakkai, I get a slightly bitterish taste. Is this usual and I just need to develop a taste for it or am I doing something wrong – like over roasting the sesame or something.


    You are right, sesame seeds do have a slightly bitter after taste. But fresh, good quality sesame seeds do not have much bitterness, rather taste good. And when blended with other ingredients, it tastes good. I guess, we need to develop a taste for it. :) Lightly dry roast for 2-3 mts or till they swell a bit and turn a light golden shade.

  • Lucky

    Hi Sailu,

    Looks tooo good.. I think now I need to have your sponge dosa recipe, so that I can try it out as breakfast ASAP and enjoyyyy….

    Here’s sponge dosa recipe

  • deepak

    hi, your tomato chutney is very beautiful!

  • arundati

    looks sensational… i love cooked tomato chutneys… must try this soon

  • jo

    hi shailu, just checked the sponge dosa recipe. one question, can i store the left over batter with soda in it for a day or 2, in the fridge. will the dosa’s made after 2 days be as spongy as the fresh one?? hey thanks for all the posts… cheers Jo

    Jo, you can store the batter in the fridge for 2 days. Dosas prepared with this refrigerated batter will be spongy too.

  • lucky

    Hi Sailu,

    Thanks for your prompt reply. I am going to try this sponge dosa and tomato sesame chutney in a day or two. Actually I can’t wait for a day also without trying it out, but I don’t have sour buttermilk at home, so I need to get that first. Else I would have done the preparation today itself. :-)

  • SuperChef

    love tomato chutney..i usually make them with some pearl onions along with it. Should try sesame seeds once. Lovely!!

  • sunitha

    hai sailu garu,
    we are recent subscribers of sakshi news paper i have seen your mail address there, i have been trying your recipes since then but never expressed my heartiest thanks for such delicious…………….dishes
    thanks a lot………….including for this chutney

  • Pingback: Andhra Style Spicy Tomato Till Chutney. « Anubhavati -Tastes from my kitchen

  • Amruta

    Dear Sailu

    Thank you for this recipe . Can I please know for long we can store this chutney and where to store it?

    • Sailu

      In the fridge for 2 days and in freezer for a longer period.

  • Vkm

    Tried today with dosa. I didn’t add tamarind. I loved it.thnx sailu