Ke Tomato Chutney Recipe | Thakkali Chutney | No Coconut Chutney For Dosa And Idli F

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Tomato Chutney Recipe | Thakkali Chutney | No Coconut Chutney For Dosa And Idli


Thakkali Chutney | No Coconut Chutney | Tomato Chutney is a variation of South Indian no coconut Chutney. This dish is a typical TamilNadu cuisine, but I used to make for breakfasts especially when I feel tired. It is very easy to prepare and needs only handful of ingredients which is I always stock in my pantry.  So friends, today, I am sharing one of my favorite South Indian no coconut chutney.

    Tomato Chutney - About

    Tomato chutney is also called thakkali chamanthi in South India. Thakkali is the word for tomato in Malayalam and Tamil.  It can be called as an example for South Indian no coconut chutney for idli and dosa.  

    Thakkali chammanthi preparation is quite simple and quick. Its main ingredients are tomato, onion, chilies, asafoetida, etc. It tastes spicy as well as tangy and I feel the taste of tomato chutney lies somewhere between a sambar and a chutney. Make it in semi-thick consistency. 

    Tomato chutney will be ready in less than ten minutes, but it has two steps of preparation. First the sautéing or cooking ingredients and the second tempering. Normally, we use coconut oil to temper the chutney but if you hate the coconut oil smell, then you can go with any other oil you are familiar with.

    Tomato chutney - Expert's Tips

    1. Use ripe tomatoes for making the chutney. The quality of the tomatoes will affect the taste and color. If you are looking for bright red colored chutney, then use ripe red tomatoes.
    2. If you want to replace the whole chilies with chili powder, you can use that, but add after sautéing the onion. Otherwise it will burn and leave a blackish color and taste.
    3. While grinding the chutney, either use big jar or wait till the ingredients comes to room temperature.  
    4. For tempering, I used coconut oil. It is necessary, if you want to get the authentic taste and smell. 
    5. Add salt to balance its taste, but never use sugar in this chutney. 

    How To Make The South Indian Tomato Chutney

    Tomato Chutney Recipe | Thakkali Chutney | No Coconut Chutney For Dosa And Idli | How To Make South Indian Tomato Chutney At Home

    Spicy and tangy tomato chutney

    Preparation time: 3 minutes | Cooking time : 8 minutes | Total time : 11 minutes


    • 4 ripe tomatoes (300 gm), roughly chopped
    • 1 large onion, peeled and chopped
    • 8 to 10 dried red chilies (vattal mulaku / sookhi lal mirch)
    • 8 to 10 garlic cloves
    • 1 tsp mustard seeds
    • 1/4 tsp turmeric powder 
    • 1/4 tsp fresh asafoetida powder
    • 1 tbsp oil
    • Salt to taste
    To temper

    • 2.5 tbsp coconut oil
    • 2 dried red chilies
    • 1 spring curry leaves
    • 1 tsp mustard seed

    Preparation of South Indian Thakkali Chutney With Step By Step Photos

    1. Wash the tomatoes thoroughly in fresh water and then roughly chop into big chunks. Set aside.

    2. Heat a pan, pour oil. When the oil turns hot, put garlic cloves and red chilies. 

    3. Sauté till the garlic cloves turns aromatic. Then add roughly chopped onion and sauté till translucent.

    4. Further put the chopped tomatoes, turmeric powder, curry leaves and salt to taste.

    5. Mix well and cook covered.

    6. Cook over low flame till the ingredients cooked and the tomatoes turn soft. 

    7. Transfer into the grinding jar of mixer grinder.

    8. Then grind into a smooth paste and set aside.

    9. Heat oil in a thick-bottomed wok over high heat. When the oil turns hot, reduce the flame and put mustard seeds.

    10. As soon as the cracking sound stops, put red chilies and curry leaves. Sauté till crisp.

    11. Then reduce the flame to low and put asafoetida powder.

    12. Then pour the prepared tomato puree.

    13. Cook well and wait till the oil separate. 

    14. Serve with hot dosa or idli. Enjoy.

    Happy cooking


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