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.
Find my other interesting recipes like
1. Khara Pongal / Ghee Pongal Recipe
2. Idiyappam / String Hoppers Recipe
3. Podi Idli Recipe
4. Instant Ragi Dosa
Thakkali Chutney Recipe
Checkout my youtube video for this recipe
Tomato chutney recipe is 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.
- 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.
1. Peel the skin of shallots, garlic and chop tomato roughly. Then measure and keep all the other ingredients ready.
2. Heat oil in a pan, add shallots, garlic and saute for 1 minute in medium flame, till it turns translucent.
3. Add red chilli and fry for a while. Then add tomatoes and saute till mushy.
4. Add turmeric powder, Sambar powder and required salt. Saute everything well in medium flame, until the raw smell leaves. It takes about 2 minutes
5. Once it cools down, transfer it to a mixer. Grind it smooth or coarsely, by adding very little water.
6. Heat oil in a pan, add mustard seeds and let it splutter. Then add urad dal and hing.
7. Throw few curry leaves and pour the grounded chutney.
8. 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.
Tomato chutney Recipe
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.
Thakkali Chutney Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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