Tomato chutney, a simple everyday condiment made with fresh tomatoes. Thakkali Chutney, an essential condiment on the breakfast table.
Servings 4 people
- 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.
Calories: 36kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 437mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg