Tomato chutney or thakkali chutney is a popular recipe all over India. This versatile chutney can be served with idli, dosa, paniyaram, ada dosa, or even as a spread for sandwiches. Its tangy and spicy flavor makes it a delightful accompaniment to various dishes, enhancing their taste and adding a burst of flavor.
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Heat a pan and add oil. When it becomes hot, add fenugreek seeds and wait until they pop.
Add chopped garlic and chopped green chilli. Sauté for 1 minute.
Add chopped onion and sauté with salt until it becomes light brown.
Lower the heat and add Kashmiri chilli powder. Sauté for 15 seconds or until the raw flavor of the chilli is settled.
Add chopped tomatoes. Turn the flame to medium and sauté until the tomatoes become mushy.
Turn off the flame and let it cool down completely.
Transfer the mixture to a mixer jar along with 4 tbsp of water. It need not be a fine paste.
For tempering, heat a pan and add oil. When it becomes hot, add mustard seeds and wait until they pop.
Add dried chilli and curry leaves. Mix well.
Add the ground tomato mixture and mix well. Turn off the flame.
The chutney is ready to serve.
Ensure the tomatoes are ripe for a richer flavor.
Adjust the number of green chillies according to your spice preference.
Can I use canned tomatoes?
Yes, canned tomatoes can be used, but fresh tomatoes provide a better flavor.
How long can I store the chutney?
The chutney can be stored in the refrigerator for up to a week in an airtight container.
Can I skip the tempering?
Tempering adds an extra layer of flavor, but you can skip it if you prefer.
Is this chutney spicy?
The chutney has a moderate spice level, but you can adjust the chillies to your taste.
What dishes pair well with this chutney?
This chutney pairs well with idli, dosa, paniyaram, ada dosa, or as a sandwich spread.
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