Tomato chutney

Tomato Chutney (thakkali chutney)

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Hello everyone, since I’ve been sharing a few vadai recipes recently I thought it was only fair to add in some chutney recipes too as they’re the perfect accompaniment to any South Indian meal. I’ve been making different variations of Chutneys ever since I got married and they have been an essential part of our meals as they’re our lifesavers for breakfasts or dinners. This simple condiment includes a variety of components which come together to give us that tangy and spicy aftertaste. The recipe I have shared here is a luscious tomato chutney made using the fresh tomatoes from our little garden. It’s rich, smooth and pairs well with hot & fluffy idlis, light & Crisp dosas or some fried & crunchy vadais. Try this out and tag us on instagram.

Ingredients:

Dry roast:

  • Peanuts –  ¼ cup 
  • Urad dal – 1 tablespoon 
  • Cumin seeds – 1 teaspoon 

Saute:

  • Gingelly oil –  1 tablespoon 
  • Onions – ½ medium, roughly chopped 
  • Dried red chillies – 2 large 
  • Curry leaves – 2 sprigs
  • Garlic cloves – 1 large
  • Tomatoes – 2 medium, roughly chopped 
  • Turmeric – ½ teaspoon 
  • Salt as required 

To Temper: (optional)

  • Gingelly oil – 1 tablespoon 
  • Mustard seeds – 1 teaspoon 
  • Urad dal – 1 teaspoon 
  • Curry leaves – 1 sprig
  • Dried red chillies – 1 large 
  • Asafoetida (hing) – a pinch 

Instructions:

  1. In a wide tawa, dry roast the peanuts, urad dal & cumin seeds on medium flame until fragrant and golden. Let it cool and grind to a coarse powder. 
  2. In the same tawa, heat 1 tbsp of gingelly oil and saute onions, dried chillies, curry leaves and garlic until the onions turn transparent. Add in the tomatoes and saute well until mushy. Season with salt and turmeric. Turn off the stove, cool this mixture and add to the blender with the peanut powder. Grind them well until smooth without adding any water. Transfer to a bowl and temper mustard seeds if needed.

To temper : heat 1 tablespoon of gingelly oil and once hot add in mustard seeds and urad dal. Once they’re slightly golden, quickly add in the curry leaves & dried chillies, fry until crisp. Turn off the stove & add a pinch of asafoetida. Pour this tempering onto the tomato chutney and mix before serving. Enjoy with hot idlis, dosa or crisp vadas.

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