We can never have enough pachadi and raita. Cooling and refreshing, they are prefect on a hot Summer’s day. Tasty and delicious, they are an excellent way to include yoghurt in your diet and to include another vegetable in your daily mix of food. Indian food is an excellent vehicle for including more veg in your meals than you ever thought possible.
Vegetables in yoghurt are easy dishes to prepare, and decidedly delicious. The North Indian versions are raitas, and the South Indian are called Pachadi (or Khichdi in some regions). This recipe is from South India which is renown for its seasonal and simple dishes, devoid of too many spices. Made with minimal ingredients, the food is healthy and tasty.
In this recipe the tomato is simmered to remove the distinct raw flavour of the tomato. It is then pureed and mixed with yoghurt and some spices. It is gentle and special.
This chutney is Indian in style and we make it in Summer when green tomatoes are available. We use home grown ones and our local green grocer also stocks them. Green tomatoes are tangy and have a beautiful crunch. In this dish, they are cooked down with green chillies before being blended with spices and some tamarind to form the chutney. It is generally made to be eaten on the day it is made, but leftovers can be stored in an airtight container in the fridge. It is delicious with any Indian meal, or just with rice and a dollop of ghee.
We have a Collection of our Green Tomato Recipes, so you can browse at leisure.
Similar recipes include Onion Pachadi, Green Tomato Fry Chutney, Fried Green Tomatoes, Milky Brinjal Chutney, Green Tomato Bhajji, Fresh Radish and Mint Chutney, Roast Tomato Chutney, and Coriander and Coconut Chutney.