Thakkali Chutney (Tomato Chutney)

Tomato or Thakkali chutney is tangy and lip smackingly tasty, that goes well as a side dish to Idli, Chutney, Dosas, uttapams and upma. Being a Tamilian at heart I like to make a variety of chutneys with vegatables and fruits, like Beetroot pachadi, Pumpkin Chutney and Kothamalli chutney (Coriander chutney). 

I am very fond of this Tamil style tomato chutney the most of all the pachadis and chutneys I make, not only because it has this beautiful red colour but also because it is delectable and pairs well with my Instant Rava Idlis, Bread Idli , Carrot Idli or Rice Idlis and Dosas. My husband like to have chutneys with his rava upma and vermicelli upma as well.

This vegan chutney lets the deep flavors of tomatoes to stand out as we are not using onions to give it body. It is so delicious with a slight tang, moderate spice and just a hint of sweetness.

The Key to make tasty chutney, is to use right variety of tomatoes, desi or hybrid. Desi tomatoes will be more on tangier side whereas the hybrid tomatoes will not be very sour. I Prefer using a mix of both the varieties to give perfect tang that I like about this chutney.

Another tip to nail this dish perfectly is to cook the chopped tomatoes slowly until they are very soft to bring out the actual flavors of the fruit. Chop the tomatoes roughly but try to keep them of same size for even and fast cooking.

The recipe calls for the use of some garlic and cumin which gives depth to the overall flavor. This recipe also suggests addition of some fresh coconut to provide body to this chutney, in case of unavailability, it is fine to omit it or simply replace with desiccated coconut.  

This version of South Indian thakkali chutney makes for a wonderful side dish to go with idli, dosa, chapati, uttappams and upma. Vibrant colored, zesty tomato chutney that will surely win you over. Without any doubt , this will be your go-to tomato chutney among the multitude of Indian Chutney varieties.

Thakkali Chutney (Tomato Chutney) 

Video of the recipe tomato and coriander chutney 

RECIPE

Serves: 2

Prep time: 2 minutes

Cook Time: 10 minutes

Tools: Kadai, Tadka Pan, Mixer grinder 

INGREDIENTS

Tomatoes 3 medium size.

Fresh Coconut 2 tbsp.

Dry Red chillies 2 nos.

Cumin seeds 1/2 tsp.

Garlic cloves 2.

Salt to taste.

Jaggery 1/2 tsp.

Coconut oil 4 tsp.

Mustard seeds 1/2 tsp.

Curry leaves 4-5.

Coriander leaves 1 tsp.

METHOD

Wash Tomatoes, and chop them. Break chilies in half and remove seeds, crush garlic.

Place a kadai on heat, add 2 tsp oil. When oil is hot add cumin seeds and let them splutter.

Add crushed garlic and chilies. Fry them for 10 seconds. 

Add tomatoes, jaggery and salt. Cook on high flame for 2 minutes.

Cover and cook for 5 minutes or until tomatoes are mushy.

Remove the lid and cook for few more minutes for extra moisture to evaporate. Turn off the heat and let the mixture cool.

Transfer cooled mixture into mixer jar along with coconut and make a smooth paste. Remove in a serving bowl.

Heat the remaining oil on heat in a tadka pan, once hot add mustard seeds.

After seeds have spluttered add curry leaves. Pour it over the chutney.

Garnish with coriander leaves and serve. 

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