Today’s post is Tomato chutney recipe with step by step pictures and a short YouTube video. The most simplest and easiest chutney with minimal ingredients that even bachelors can give a try. This Thakkali chutney recipe is equally tangy, mildly spicy and a versatile one that goes well with idli, dosa, vada, sooji khichdi, chapati and even poori too. As we don’t use coconut, it has a longer shelf life if stored in refrigerator. I have already shared other versions like tomato mint chutney and kara chutney which is more or less similar to this.
Tomato Chutney Recipe | Thakkali Chutney Recipe
- 3 Large Tomato
- 6 Shallots
- 4 Pods Garlic
- 3 tsp Oil
- 5 to 6 Red Chilli
- 1/4 tsp Turmeric Powder
- 2 tsp Sambar Powder
- Salt As Required
- 3 tsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 2 Pinch Hing
- Few Curry Leaves
- Peel the skin of shallots, garlic and chop tomato roughly. Then measure and keep all the other ingredients ready.
- Heat oil in a pan, add shallots, garlic and saute for 1 minute in medium flame, till it turns translucent.
- Add red chilli and fry for a while. Then add tomatoes and saute till mushy.
- Add turmeric powder, Sambar powder and required salt. Saute everything well in medium flame, until the raw smell leaves. It takes about 2 minutes.
- Once it cools down, transfer it to a mixer. Grind it smooth or coarsely, by adding very little water.
- Heat oil in a pan, add mustard seeds and let it splutter. Then add urad dal and hing.
- Throw few curry leaves and pour the grounded chutney.
- Cook covered for 2 minutes, till the oil separates. This step helps to keep the chutney unspoiled and gives more shelf life.Serve this tomato chutney recipe with rava upma.
2. Shallots can be replaced with 1 medium sized regular onion, but this thakkali chutney recipe tastes better with shallots.
3. Addition of garlic lends a nice flavour to the tomato chutney recipe.
4. Adjust red chilli as per spice level required.
5. Red chilli can be skipped and even 1/2 tbsp of chilli powder can be used.
6. Addition of sambar powder is optional, but it lends more taste to the chutney.
7. For a different taste, 2 tsp of channa dal can be sauteed and grinded with other ingredients.
8. Ensure you saute the onion and tomato till the raw smell completely leaves.
9. I suggest you temper the chutney in sesame oil, which adds an excellent taste to the chutney.
10. Shelf life of this chutney is 1 week under refrigeration.