Tomato chutney, a simple everyday condiment made with fresh tomatoes. Learn how to make no onion, no garlic tomato chutney.

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Condiments in a South-Indian Kitchen
Some Chutney Inspirations
Condiments from other Countries
Ingredients to make this sattvic tomato chutney
Expert Tips
How to make Tomato Chutney
Easy Tomato Chutney | Condiment | Vegan
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Condiments in a South-Indian Kitchen

A South-Indian breakfast is incomplete without an array of chutney aka condiments. The usual condiment is the Idly podi, famously known as the Gun powder and a must on the condiment table.

At home, peanut chutney is favorite of my elder one and even my close friends. For kids dabba I usually make Carrot-coconut chutney, an easy way to make kids enjoy carrots. If your child is fussy about certain vegetable, try introducing them in condiments like this.

Apart from these chutneys, used as dip, we also have thogayal or thuvayal. Thuvayal is a condiment which can be mixed with steaming hot rice and enjoyed as a meal. Like this vibrant amla & carrot thuvayal.

We also have rice mix powders, another essential condiment in our kitchen. Anytime you will find some paruppu podi, lentil based powder or thengai podi in a south-indian kitchen.

These lentil spice mix powders, come in handy on lazy days and during travel. You can easily mix it with rice, topped with some ghee and enjoy a hearty meal.

Some Chutney Inspirations

I usually make chutney with the veggies my kids wont enjoy eating as such. Like this Amla Chutney . Amla or gooseberry has an astringent taste and kids are not found of it. But with loads of Vitamin C, i want it in their diet. So Make a delish chutney with it.

Same is the case with Parangikaai Chutney | Yellow Pumpkin chutney. We do get tired of eating the same kind of condiments every week. So i try to experiment by adding different veggies.

This Capsicum Chutney and raw plantain chutney are results of such wild experiments.

Condiments from other Countries

Ingredients to make this sattvic tomato chutney

Main Ingredients : Tomatoes, juicy red, plump tomatoes.
Spices : I have used red chilies for the spice. Along with with some raw coriander and turmeric powder.
Add-ons : Fresh coconut, though optional, adds a nice creaminess to the chutney.
Tempering : Usual south-indian tempering spices, mustard seeds, hing, and curry leaves.

Expert Tips

The red chili used in the chutney can be replaced with 1 teaspoon of sambar podi. This gives a nice color to the chutney too.
Do not miss the coriander seeds. It adds a nice flavor to the chutney.
I have mentioned coconut is optional, but it adds a nice creaminess to the chutney.
I have tempered the chutney first and then blended it together. If you prefer you can just heat oil, saute the tomatoes and chili ,blend it. Then finally add the tadka.
Add some pumpkin seeds or sunflower seeds to the tadka in the end, to enhance the nutritional value.
The chutney stays good in the refrigerator for 3-4 days. So you can make it ahead.

How to make Tomato Chutney

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash and chop the tomatoes roughly.
Heat a kadai/pan with oil. Temper with mustard seeds, hing, red chilies and curry leaves.
Add the chopped tomatoes to this, and saute for a minute.
To this now add turmeric powder and salt. If adding coconut, add now.
Add ½ cup of water to this, cover and cook for 8-10 minutes, for the flavors to mingle.
By this time, the tomatoes would have lost their shape and softened well.
Take it off heat, let it cool for 10 minutes. Blend it to a smooth consistency using a hand blender. Check and adjust the consistency with water, if needed.
Serve it warm with idly/dosa or any south-indian breakfast.

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Easy Tomato Chutney | Condiment | Vegan

Tomato chutney, a simple everyday condiment made with fresh tomatoes. Thakkali Chutney, an essential condiment on the breakfast table.

5 from 15 votes

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Course: Appetizer, Condiments, Delicious sides

Cuisine: South-Indian

Keyword: 10 minutes chutney, Chutney with tomatoes, Easy thakkali chutney, Quick and easy chutney recipe, South-indian style chutney, Tambrahm style thakkali chutney, Thakkali chutney recipe, தக்காளி சட்னி

Prep Time: 5

Cook Time: 15

Total Time: 19

Servings: people

Calories: 36kcal

Ingredients

4 nos plump red tomatoes
4 nos red chillies i used round variety
1 teaspoon coriander seeds Roughly pounded in a mortar pestle
3 tablespoon freshly grated coconut optional
¼ teaspoon turmeric powder
¾ teaspoon salt or to taste
coriander leaves for garnish optional

Tempering

2 teaspoon oil i prefer to use cold pressed groundnut oil/gingely oil
½ teaspoon mustard seeds/kadugu
¼ teaspoon hing/asafoetida
few curry leaves

Instructions

Wash the tomatoes in water. Chop them roughly .
Heat a kadai with oil, given under tempering. Temper it with mustard seeds, hing, red chilies and curry leaves.
To this hot tempering add, chopped tomatoes and saute for a minute.
To this add turmeric powder, pounded coriander seeds, salt, and coconut. Add ½ cup of water to this .
Cover and cook for 8-10 minutes. By this time, the tomatoes would have softened well.
Take it off heat and let it cool. Blend it smooth with an immersion blender.
I normally use immersion blend to blend the chutney. If using, normal blender or mixie jar, wait for the contents to cool well to avoid any mishap in the kitchen.
Adjust the consistency of the chutney if needed. Serve the chutney with idly/dosa or any South-indian breakfast
Any leftover chutney can be refrigerated in an air-tight container for 3-4 days.

Notes

Coriander seeds in the chutney add wonderful aroma and taste to the chutney. So don't omit it.
Add coconut is optional but gives the chutney volume and creaminess.

Nutrition

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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Serve this delicious tomato chutney with any south-indian breakfast. If you are looking for more interesting condiment recipes, check the below links.