Go Back
–+ servings
TomatoChutney3
Print Recipe Pin Recipe

Tomato Chutney Recipe | Thakkali Chutney Recipe

Tomato Chutney is a tasty South Indian dip or side dish made using tomatoes, onion, garlic and spices. Tomato Chutney or Thakkali Chutney serves as a great side dish for idli, dosa, chapathi, upma etc. Let us learn to make Tomato Chutney Recipe with step by step pictures and video.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings4
AuthorSharmilee J

Ingredients

Tomato Chutney

    To grind:

    • 5 big tomatoes
    • 6 nos garlic cloves
    • 1/4 cup coriander leaves
    • 2 kashmiri red chillies
    • 2 regular red chillies

    To temper:

    • 2 teaspoon oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • few curry leaves
    • a pinch hing optional
    • 1/4 cup onion

    Others

    • salt to taste
    • water as needed
    • 2 teaspoon oil

    Onion Tomato Chutney

    • 4 small tomatoes roughly chopped
    • 10 small onion
    • 2 green chillies
    • a small sprig curry leaves
    • a handful coriander leaves
    • 2 teaspoon oil
    • salt to taste

    To temper

    • 2 teaspoon oil
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • a generous pinch hing
    • a small sprig curry leaves

    Instructions

    • To a mixer add all the ingredients listed under 'to grind' : tomatoes, coriander leaves, garlic and red chillies.
    • Grind it to a smooth paste without adding water. Set aside.
    • To a kadai / pan : heat oil add onions saute until transparent and golden.
    • Now add tomato paste.
    • Rinse mixer jar with 1/4 cup water and add it too.
    • Let it start to boil.
    • Once it starts to boil cook covered as it splutters a lot.
    • Open and give a quick stir then again cook covered. This is done to avoid burning at the bottom.
    • It starts to thicken. Cook covered and stir in between.
    • Cook until the chutney is thick, raw smell leaves and oil starts to float.
    • To a tadka pan : heat oil first crackle mustard seeds. then add urad dal let it become golden then finally add curry leaves, add a pinch of hing and switch off.
    • Add this tadka to chutney.
    • Give a quick mix. Cook for 2 mins then switch off.
    • Tomato chutney ready.

    Video

    Notes

      • You can skip garlic if you don't like the flavor but I strongly recommend adding it for best tasting tomato chutney.
      • Skip coriander leaves and proceed with other ingredients if you prefer.
      • If you do not have kashmiri red chilies add 3 regular red chilies itself in total.
      • Adding hing is purely optional while tempering.
      • You can even add onions while grinding itself and boil the chutney but it takes time for the raw smell of onion to go also the taste slightly varies.
      • Tempering is done at the last stage so that the flavour stays. But if I am in a hurry I usually temper before adding onions that way also it tastes good.
      • You can either use big onion or small onion.
    Nutrition Facts
    Tomato Chutney Recipe | Thakkali Chutney Recipe
    Amount Per Serving (60 g)
    Calories 60 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 0.3g2%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 23mg1%
    Potassium 110mg3%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 487IU10%
    Vitamin C 135mg164%
    Calcium 34mg3%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!