Tomato Chutney Recipe, Thakkali Chutney, South Indian Style is a delicious chutney suitable for dosa or rice.
Chutneys are so popular throughout India. There is a chutney for everything we eat. Be it coconut chutney, tomato chutney, mint chutney, there are just so many varieties of chutney.
This tomato chutney recipe or the thakkali chutney is simple and easy to make. This South Indian Style chutney from the region of Tamil Nadu is simply irrestible.
I had lots of tomatoes lying in my fridge. Lots and lots of tomatoes. Apart from making a tomato paste and storing in the freezer, I made tomato chutney. This tomato chutney recipe / Thakkali Chutney South Indian Style could be used for up to 2 weeks in a refrigerator.
This tomato chutney recipe, Thakkali Chutney, Tamil Style gets its unique flavor from the ground mustard, cumin and fenugreek seeds. The aroma while the chutney gets cooked is amazing.
You can eat this tomato chutney with idli, dosa, rice or even vadas. It tastes yummy with anything.
If you are looking for more chutney recipes, head over to KrishRecipes and try out her version of the Tomato Chutney here.
Let’s start our tomato chutney recipe
Ingredients for tomato chutney recipe, Tamil Style
- 2 kg tomatoes washed, dried and chopped
- 1 garlic peeled
- handful of curry leaves
- tennis ball sized tamarind cleaned thoroughly for seeds and threads
- 4-5 whole red chilies
- 1 tsp, heaped chili powder
- 1 tsp mustard seeds roasted + 1/2 tsp
- 1 tbsp jeera/cumin seeds roasted
- 1 tbsp methi/fenugreek seeds roasted
- 1/2 cup oil
- salt to taste
Method for making tomato chutney
- Dry grind the roasted 1tsp mustard, fenugreek and cumin seeds to a fine powder
- Heat oil in a big kadai and add the other 1/2 tsp mustard seeds, curry leaves, whole red chilli and garlic. Fry till the garlic is slightly brown.
- Add the tomatoes, tamarind, chili powder, salt and the freshly ground powder.
- Cook on a low heat, stirring frequently to prevent burning the bottom.
- Turn off the flame when the tomatoes are totally cooked. Enjoy with hot rice/idli /dosa /vada.
- Additional Notes
1.Completely dry the tomatoes after washing as the water will make the chutney turn bad soon.
2.Don’t soak the tamarind in water and just remove all the seeds and any dirt.
3.Freshly roast and grind the cumin, fenugreek and mustard seeds for the best flavour.
Please don’t forget to like and comment if you like this recipe.
For receiving exciting new recipes, subscribe to this blog.
Tomato Chutney Recipe-How to make Tomato Chutney
What You Need:
- 2 kg tomatoes washed, dried and chopped
- 1 garlic peeled
- handful of curry leaves
- tennis ball sized tamarind cleaned thoroughly for seeds and threads
- 4-5 whole red chilies
- 1 tsp, heaped chili powder
- 1 tsp mustard seeds roasted + 1/2 tsp
- 1 tbsp jeera/cumin seeds roasted
- 1 tbsp methi/fenugreek seeds roasted
- 1/2 cup oil
- salt to taste
How To Make:
- Dry grind the roasted 1tsp mustard, fenugreek and cumin seeds to a fine powder
- Heat oil in a big kadai and add the other 1/2 tsp mustard seeds, curry leaves, whole red chilli and garlic. Fry till the garlic is slightly brown.
- Add the tomatoes, tamarind, chili powder, salt and the freshly ground powder.
- Cook on a low heat, stirring frequently to prevent burning the bottom.
- Turn off the flame when the tomatoes are totally cooked. Enjoy with hot rice/idli /dosa /vada.
Recipe Notes
Don’t soak the tamarind in water and just remove all the seeds and any dirt.
Freshly roast and grind the cumin, fenugreek and mustard seeds for the best flavour.
gladtomat says
I love chutney with bread. I am very excited to try this recipe. I will share about taste when I cooked this recipe.
Fa's Kitchen says
i’ll be looking forward for that