Tomato Chutney Recipe
What Does “Thakkali Chutney” Consist Of?
There are various recipes for Tomato Chutney on a global scale and even more so for South Indian style tomato chutney. But the best ever tomato chutney according to me, is the recipe that I grew up with - The one right here. This basic tomato chutney recipe is not just one of the best tasting tomato chutney recipe, but also very easy because it has just 4 major ingredients (and a couple of minor ones) - onions, tomatoes, and the secret ingredient - Sambar Powder. When it comes to Tamilian cooking, the secret is always Sambar powder!
Another reason that this is the best tomato and chilli chutney in my books is also the different ways that you can enjoy this dish. It is my go-to tomato chutney for dosa (Tamil style), tomato chutney for chapathi, tomato chutney for paratha, and tomato chutney for idli. Because of the mild and neutral flavours of this easy Tomato Chutney, it pairs well with pretty much all South Indian Dishes.
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What Are The Health Benefits Of This “Tamatar Ki Chutney”?
This Recipe calls for a good amount of tomatoes. The word “Thakkali" or “Tamatar” actually means Tomatoes. So already, the first benefit of this South Indian tomato chutney is the mild and tangy flavour of the dish. It is great for anyone who enjoys a mild melange of acidic flavours. More importantly, Tomatoes are known to be rich in Vitamins A, C and K. This makes it a great fruit to eat if you have hypertension or cholesterol as it is low in cholesterol. (Fun Fact, Tomato is in fact, a fruit!)
Secondly, there is another humble vegetable that makes an appearance in a lot of Indian cooking but the nutritional value of this vegetable is not something that is usually considered since it is so vastly used. That vegetable is the onion. It is also used in this simple recipe for tomato chutney and it is rich in Potassium, and B vitamins, including folate and vitamin B6 as well as vitamin C. That makes onions great at helping the immune system and iron absorption.
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Tomato/Thakkali Chutney Recipe
INGREDIENTS
2 Medium-Sized Pieces - Onions
4 Large Pieces - Tomatoes
2-3 Pieces - Green Chilies
2 tsp - Sambar Powder
1 Sprig - Curry Leaves
1 tsp - Mustard Seeds
1 tsp - Black Gram (Ulundhu Paruppu/Urad Dal)
1/2 tsp - Asafoetida (Perungayam/Heing)
2- tbsp - Oil
Salt To Taste
1-2 cups - Water (Depending on your preference of consistency)
2 tbsp - Rice Flour (For the slurry)
PREPARATION
In a pan or wok, heat the oil over medium heat.
Once hot, put the mustard seeds, black gram, curry leaves and asafoetida.
Once they sputter, Add the onions and chilies and sautée until the onions turn translucent.
Then add the tomatoes and sautée it for 1-2 minutes.
Then add the Sambar Powder and salt and mix it well.
Add water till you are happy with the consistency.
Let it boil for 5-7 minutes.
If after boiling, the consistency is too thin, create a slurry by mixing water and rice flour and pour it into the boiling Thakkali Chutney.
Once the chutney thickens, stir well and switch off the stove.
Serve hot and enjoy with a side of hot steamed white rice and appalam/pappad to go along with it.
