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
- 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.
- 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.
- 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.
- 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.
- Remove the thakkali (tomato) chutney to a serving bowl. Garnish with fresh coriander leaves and serve with idli, dosa or chapathi.