Saturday 1 February 2020

Tomato Chutney/Thakkali Chutney – Thattu Kadai Thakkali Chutney/Thallu Vandi Thakkali Chutney/ரோட்டுக்கடை தக்காளி சட்னி

We can make different types of Tomato Chutney, this one is another delectable way to make Thakkali Chutney. I always love to try different types of chutney’s, this is one such chutney I came across in a magazine and tried it out. This is one finger licking Tomato Chutney which is perfect accompaniment for idlis and dosas. Do try out this Thakkali Chutney and post your comments here. Meanwhile do check out other interesting and tempting Chutney/Thogaiyal varieties here.

Here’s how to make Thakkali Chutney with step by step photos…

One small gooseberry size ball
Dry Red Chillies
1 [chopped]
Garlic Cloves/Poondu
Red Chilli Powder/Milagai Thool
1 tsp
Turmeric Powder/Manjal Thool
¼ tsp
As needed

To Dry Roast and Grind
Kadugu/Mustard Seeds
1 tsp
Fenugreek Seeds/Vendhayam
½ tsp
Cumin Seeds/Jeeragam
½ tsp

For Tempering
Oil/Nalla ennai
2 tbsp
Mustard Seeds/Kadugu
½ tsp
Urad Dal/Ullutham Paruppu
1 tsp
Curry Leaves/Karuvepilai
Preparation Time: 10 minutes                     Recipe Category: Chutney Varieties
Cooking Time: 20 minutes                            Recipe Cuisine: Tamil Nadu
Author: Priya Anandakumar

Other Chutney & Thogaiyal varieties that might be of your interest...


Add washed tomatoes, garlic cloves, chopped onion, dry red chillies, tamarind [puli], salt and enough water in a sauce pan.

Boil the tomatoes for about 5-7 minutes or until done and switch off the stove.

Let it cool down, strain the water and save the water. Add the tomatoes, garlic cloves, chopped onion, dry red chillies, tamarind to the mixer and grind it to fine paste and keep it aside.

Dry roast the ingredients mentioned under roasting and grinding in a pan. Roast well until nice aroma arises. Let it cool down.

Add the roasted ingredients to a mixer and grind it to fine powder.

Heat oil in a pan/kadai, splutter mustard seeds, add urad dal, curry leaves and fry until the dal changes to golden brown color.

Now add the ground tomato paste, and the water in which the tomatoes are cooked.

Add the red chilli powder, turmeric powder, little salt and mix well.

Let it boil well until the raw smell of the masalas vanishes.

Add the dry roasted ground masala powder and mix really well. Let it boil for two more minutes and switch off the stove.

Yummy, delicious and finger licking Thakkali Chutney/Tomato Chutney is ready to be enjoyed. Serve this delicious Thakkali Chutney with soft Idlis, dosas etc.

Thank you all for visiting my space, please come back again for more simple, tempting and delectable Chutney/Thogaiyal varieties from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

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Priya Anandakumar