Andhra · Side
Tomato pachadi
Tomato chutney
- Energy
- 59 kcal
- Protein
- 1.31 g
- Fibre
- 2.3 g
- Time
- 20 min
Per serving, 90.9 g.1 Good for lunch or dinner or breakfast.
One serving gives you
- 33%of the day’s vitamin C
- 35%of the day’s vitamin K
Nutrition facts
One serving, 90.9 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy58.6 kcal3%
Carbohydrates
- Carbohydrate4.72 g2%
- Fibre2.3 g9%
- Soluble fibre0.48 g
Fats
- Fat3.69 g8%
- Saturated fat limit0.64 g3% of limit
- Monounsaturated fat1.71 g
- Polyunsaturated fat1.04 g
- Omega-61 g13%
- Omega-30.04 g4%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein1.31 g3%
- Histidine21.4 mg4%
- Isoleucine38.2 mg3%
- Leucine66.4 mg3%
- Lysine42.8 mg4%
- Methionine + cystine27 mg5%
- Phenylalanine + tyrosine94.9 mg11%
- Threonine41.1 mg10%
- Tryptophan10.4 mg5%
- Valine47.9 mg6%
Vitamins
- Vitamin A60.5 µg7%
- Vitamin B10.04 mg3%
- Vitamin B20.05 mg2%
- Vitamin B30.56 mg5%
- Vitamin B50.22 mg4%
- Vitamin B60.1 mg5%
- BiotinNot in the source data
- Folate15.3 µg7%
- Vitamin B120 µg0%
- Vitamin C21.3 mg33%
- Vitamin D0 µg0%
- Vitamin E0.72 mg10%
- Vitamin K19.4 µg35%
Minerals
- Calcium18.5 mg2%
- ChromiumNot in the source data
- Copper0.08 mg5%
- IodineNot in the source data
- Iron0.66 mg2%
- Magnesium19.1 mg5%
- Manganese0.14 mg4%
- MolybdenumNot in the source data
- Phosphorus28.3 mg3%
- Potassium231 mg7%
- Selenium0.77 µg2%
- Sodium limit164 mg8% of limit
- Zinc0.19 mg1%
Ingredients
Weighed raw, for one serving. Telugu name after each.
8 ingredients
- Tomato, ripe, local80 g
- Groundnut oil palli nune3 g
- Chillies, red endu mirapakaya1.5 g
- Garlic, big clove vellulli3 g
- Tamarind, pulp chintapandu2 g
- Mustard seeds aavalu0.5 g
- Curry leaves karivepaku0.5 g
- Iodized salt (table salt) uppu0.4 g
Method
About 20 minutes.
- 1
Heat 3 g groundnut oil and fry and red chilli until golden; remove.
- 2
Cook chopped 80 g tomato in the same pan until soft and dry.
- 3
Cool, then grind everything with the tamarind, salt and a little water to a coarse paste.