Tomato chutney | Thakkali chutney recipe

Tomato chutney or thakkali chutney is a simple south Indian side dish for dosa, idly, pongal and adai. This is a very quick recipe made only with tomatoes. There is another version of tomato chutney adding onions which is again side dish for idly dosa items.

We can make tomato chutney in multiple ways, each method has its unique taste. This tomato chutney which I show today is one other variety which is towards spicy side. This tomato chutney can be served as a side dip for bajjis, cutlets, and samosas too.

You might have tasted many varieties of tomato chutneys in restaurants. This one is basic variety with very few ingredients.

You may like these similar chutney recipes:

Coconut chutney, Poondu chutney, Bombay chutney,

Onion chutney

Mint coriander chutney

For other dosa side dish recipes:

Poori masala, vegetable kurma, dal

Learn how to make this simple tomato/thakkali chutney with a video and pictures.

Tomato chutney | Thakkali chutney recipe

Sangskitchen

Tomato chutney or thakkali chutney is a simple south Indian side dish for dosa, idly, pongal and adai. This is a very quick recipe made only with tomatoes. There is another version of tomato chutney adding onions which is again side dish for idly dosa items.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, dinner, Side Dish

Cuisine South Indian

Servings 3

Calories 100 kcal

Ingredients

  

1x2x3x

Ingredients:

To saute and grind:

• 5 ripe tomatoes
• 5 red chillies
• 1 tsp gram dal
• 1 tsp urad dal
• ½ tsp salt as required

To season:

• 4 tsp oil
• ½ tsp mustard
• ½ tsp jeera and cumin
• Few curry leaves
• 1 pinch hing optional

Instructions

 

Recipe:

• In a pan, heat a tsp of oil, add gram dal and urad dal.
• Saute them nicely to brown color, stir continuously.
• Add chopped tomatoes and red chillies.
• Cook them in the oil until they become soft and mushy.
• Add the salt required for chutney, this helps in cooking tomatoes fast.
• Switch off and let the mixture cool down.
• Grind into a paste without adding water.
• No need to grind roasted dal separately. Grind everything together.
• Heat the same pan again with remaining two tbsp of oil for seasoning.
• Add mustard and jeera seeds.
• Wash and add few curry leaves.
• Pour the ground tomato chutney mixer into the kadai.
• Mix everything together with the seasoning, saute well.
• Start cooking again by stirring continuously. You can see the chutney changing into deep red color.
• Keep in medium flame, close with lid for five mins. Stir once or twice in between.
• After few minutes, open lid, see the oil separates and floats on top.
• Switch off and serve with dosas, idly, adai, uthappam or Pongal.

Notes

Tips/notes: 1) Don’t avoid cooking the tomato paste again. 2) Cook in gingelly oil to get extra taste. 3) Try to use fresh and fully ripe tomatoes.

Nutrition

Calories: 100kcal

Keyword spicy tomato chutney, thakkali chutney, Tomato chutney, tomato chutni

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Pictorial:

Recipe:

• In a pan, heat a tsp of oil, add gram dal and urad dal.
• Saute them nicely to brown color, stir continuously.

• Add chopped tomatoes and red chillies.
• Cook them in the oil until they become soft and mushy.
• Add the salt required for chutney, this helps in cooking tomatoes fast. Close with lid.

• Switch off and let the mixture cool down.
• Grind into a paste without adding water.
• No need to grind roasted dal separately. Grind everything together.

• Heat the same pan again with remaining two tbsp of oil for seasoning.
• Add mustard and jeera seeds.
• Wash and add few curry leaves. Add hing.

• Pour the ground tomato chutney mixer into the kadai.
• Mix everything together with the seasoning, saute well.
• Start cooking again by stirring continuously. You can see the chutney changing into deep red color.
• Keep in medium flame, close with lid for five mins if required. Stir once or twice in between.
• After few minutes, open lid, see the oil separates and floats on top.

• Switch off and serve with dosas, idly, adai, uthappam or Pongal.

Tips/notes:

• Don’t avoid cooking the tomato paste again.
• Cook in gingelly oil to get extra taste.
• Try to use fresh and fully ripe tomatoes.

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Crispy adai

Rava dosa