New Delhi: There are numerous types of chutneys available on the market today. One chutney that has been gaining significant popularity is tomato chutney. Tomatoes are a key ingredient in many Indian cuisines, and they have now become popular for making this condiment. There are many ways to prepare tomato chutney, but you should consider making it in the South Indian style.
Every South Indian household has a unique recipe for its special homemade chutneys. These chutneys carry their culture, stories, and memories. This South Indian tomato chutney, also known as Thakkali Chutney, is made with fresh tomatoes, spices, and herbs. Let us learn how to prepare this South Indian tomato chutney at home in a few simple steps.
Tomato Chutney Recipe
Follow these steps carefully to create a delicious tomato chutney that pairs perfectly with your favourite dishes.
Ingredients
- 1/2 tablespoon oil (use oil of choice)
- 1.5 teaspoons chana dal
- 3–4 large garlic cloves
- 1 small onion, chopped (100 grams)
- 2–3 dried red chillies (adjust to taste)
- 2 large tomatoes, chopped (350 grams)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon Kashmiri red chilli powder (optional, for bright colour)
For Tadka/Tempering
- 1 teaspoon oil (use oil of choice)
- 1/4 teaspoon mustard seeds
- A pinch of hing/asafoetida
- 6–7 curry leaves
Method
- Heat 1/2 tablespoon of oil in a kadai or pan on medium heat. Once the oil is hot, add the chana dal and cook for around two to three minutes, or until the dal turns golden in colour. Remove the dal from the pan and set it aside.
- To the same pan, add the garlic, onion, and dried red chillies. Adjust the number of red chillies according to your taste.
- Cook for approximately three minutes, or until the onions soften. Then, add the tomatoes and salt, and stir.
- Cook the tomatoes until they become soft and mushy, which should take around six to seven minutes.
- Allow the mixture to cool slightly, then transfer it to a blender along with the roasted chana dal. Grind this mixture into a smooth paste. Optionally, add 1/4 teaspoon of Kashmiri red chilli powder while grinding. Transfer the chutney to a bowl.
For the Tadka/Tempering
- Heat 1 teaspoon of oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds and allow them to pop.
- Add the hing and curry leaves, and sauté for a minute until the curry leaves become slightly crisp.
- Pour the tempering over the tomato chutney and mix well.
Your South Indian-style tomato chutney is ready. Serve it alongside idli or dosa, or enjoy it as a spread with your meals!
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