Tomato chutney, Easy tomato chutney for Idli and Dosa

Tomato chutney, Easy tomato chutney for Idli and Dosa

Easy tomato chutney for Idli and Dosa – Thakkali Chutney “தக்காளி சட்னி”

Tamilnadu Coimbatore style Easy tomato chutney for idli and dosa recipe. Thakkali chutney With step by step pictures.

This is my mom’s recipe for easy tomato chutney. Its a very easy tomato chutney recipe with very few ingredients and goes well with idli and dosa. This is one of those quick tomato chutney recipes that come together in no time. This is a very Tamilian style tomato chutney or thakkali chutney as its called. Its a little thin in consistency. Its perfect to dunk the idli in. Here is how to do a quick tomato chutney, moms style.

First we need to blanch the tomatoes. Boil hot water in a pan and drop in the tomatoes when the water is boiling. Let it cook for a couple of minutes. Drain the water and let it cool slightly. Peel the skin and set aside. No need to remove the seeds. Just removing the skin will do.

Puree the peeled tomatoes in a blender and set aside.

Heat oil in a kadai and add in the mustard seeds. Let it splutter. Add in the dried red chillies and the curry leaves. Let the curry leaves cook for 10 seconds.

Add in the finely chopped onions and fry for 3-4 minutes until soft. Add in the tomato puree and a cup of water. Add in the salt and half a teaspoon of jaggery.

Cover the kadai with a lid and let it simmer in medium flame for about 15 minutes.

Remove off heat and serve tomato chutney hot with idli or dosa.

Easy tomato chutney for Idli and Dosa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

Pin Recipe

Tamilnadu Coimbatore style Easy tomato chutney for idli and dosa recipe. Thakkali chutney. “தக்காளி சட்னி”

• Total Time: 30 mins
• Yield: 3 1x

Ingredients

Scale 1x2x3x

• 2 Tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2–3 dried red chillies
• 1 Big onion, chopped fine
• 5–6 Tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon jaggery

Cook Mode Prevent your screen from going dark

Instructions

1. First we need to blanch the tomatoes. Boil hot water in a pan and drop in the tomatoes when the water is boiling. Let it cook for a couple of minutes. Drain the water and let it cool slightly. Peel the skin and set aside. No need to remove the seeds. Just removing the skin will do.
2. Puree the peeled tomatoes in a blender and set aside.
3. Heat oil in a kadai and add in the mustard seeds. Let it splutter. Add in the dried red chillies and the curry leaves. Let the curry leaves cook for 10 seconds.
4. Add in the finely chopped onions and fry for 3-4 minutes until soft. Add in the tomato puree and a cup of water. Add in the salt and half a teaspoon of jaggery.
5. Cover the kadai with a lid and let it simmer in medium flame for about 15 minutes.
6. Remove off heat and serve hot with idli or dosa.

Notes

Break the dried red chillies into two if you want it more spicy. You can add more red chillies too.
Use Indian Naati tomatoes – Naatu Thakkali for traditional taste.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Chutney
• Cuisine: South Indian