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Tomato chutney- Tamil Nadu style

Posted in : South Fields on by : Simmi Iyer

This version of south Indian thakkali ( Tomato) chutney makes for a wonderful side with idli, dosa and chapathi. A vibrant coloured, zesty tomato chutney that will surely win you over. Thakkali chutney, a lip-smackingly good


  •   Tomatoes 5, medium size, cut into thin lengthwise pieces
  •   Fresh coconut 2 tbsps, grated (optional)
  •   Cumin seeds 1/2 tsp
  •   Red chillies 3-4, tear and de-seed
  •   Garlic 4 cloves, peeled and crushed
  •   Jaggery 1 tsp
  •   Oil 1 tbsp
  •   Salt to taste
  •   Fresh coriander leaves for garnish
  •   For tempering:
  •   Oil 1 1/2 tsp
  •   Mustard seeds 1/2 tsp
  •   Curry leaves 1 sprig

Method for making Thakkali( tomato) chutney recipe

  1. Heat a tbsp of oil in a heavy bottomed vessel. Add cumin seeds and allow to splutter. Add crushed garlic cloves and red chillies and saute for at least 10-15 seconds on low flame.
  2. Add the chopped tomatoes, jaggery and salt. Cook on high flame for 5 minutes. Reduce flame to low, place lid and cook till the tomatoes appear slightly mashed.
  3. Remove lid and cook till the water has almost evaporated. Turn off heat and cool. Grind the cooked tomato mixture and fresh coconut to a paste and set aside.
  4. Heat a tbsp of oil in the heavy bottomed vessel, add the mustard seeds and allow to splutter. Add curry leaves and saute for a few seconds. Immediately add the ground tomato paste and 1/2 cup of water. Simmer on low flame for 7-8 minutes. Turn off heat.
  5. Remove the thakkali (tomato) chutney to a serving bowl. Garnish with fresh coriander leaves and serve with idli, dosa or chapathi.

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