How to make tomato chutney | Thakkali Chutney Recipe | Red Chutney Recipe | Tomato chutney for breakfast | Quick thakkali chutney for idly/dosa | தக்காளி சட்னி
Tomato chutney, a simple everyday condiment made with fresh tomatoes. Thakkali Chutney, an essential condiment on the breakfast table.
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.
Vegetable Based Chutneys
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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.
Recipe Card for Thakkali Chutney
- 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
- 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
- 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
- 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.
Serve this delicious tomato chutney with any south-indian breakfast. If you are looking for more interesting condiment recipes, check the below links.