Easy Tomato Chutney – Tomato Chutney / Thakkali Chutney chutney has infinite possibilities, many many versions, every family has its own combination of ingredients and play with it 🙂 Well, we too have one in ours… this chutney though has the same onion tomato as base has a twist in the method of cooking. As a kid i have always enjoyed my my athai Mrs. Nirmala Karunakaran’s cooking… though she makes sooo many good dishes… i really like this chutney that she makes in a jiffy. Love it for its simplicity and always awed by its taste.
Boiled Tomato Chutney – have you ever tried this version? One of the easiest Tomato chutney to make…less oil, less work, more quantity absolutely no brains required😁 are the perks….I have lived the better part of my school life in a joint family…..where cooking usually involves for 25+ people & that kitchen would always look like a thiruvizha😀though I go there for eating, no one knew I was paying attention too..& learned a few lessons… from amma, athai, aunties 😉 Making Thakkali chutney for that many people🙄 kindufying literally not possible, smart ladies at home use to make this boiled chutney…which not only feeds a crowd but also effortless..I have seen those ladies put this on the stove & chat in the kitchen oorukadhai 😂😂. this chutney falls under that category… it yields more quantity in less cooking time, also turns out very tasty. Now, standing in front of the stove in a nuclear family kitchen 😢all alone bringing life to these beautiful childhood memories☺️I have made it many times but never really posted here and today is the day… i guess!
So, here we are steaming / boiling all the ingredients, grinding and tempering…. that’s it! you have a beautiful looking, awesome tasting healthy chutney on the table!
- Tomato – 5 (ripe and juicy / preferably naatu thakkali / campari tomatoes on the vine)**Read notes
- Onions – 6 (chinna vengayam / shallots/ pearl onions/baby onions)
- Ginger – 2 inch piece
- Garlic – 5 cloves
- Tamarind – a tiny marble size
- Green chilli – 2
- Dry red chilli – 1
- Water – 1 cup
- Oil – 2 teaspoons
- Salt – 3/4 teaspoon (or to taste)
- Asafoetida – 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Coriander leaves – a little for garnish (optional)
Ingredients for tempering
- Oil – 1 teaspoon
- Mustard seed – 1/2 teaspoon
- Split black dal – 1/2 teaspoon
- Cumin seeds – 1 teaspoon
- Curry leaves – 5
Lets see how to make this Easy Tomato Chutney….
Take a sauce pan…. dump these ingredients from table – 1……
Tomato, Onion, Ginger Garlic, green chilli, red chilli, tamarind, salt & oil.
Add a cup of water… to that.
Bring the flame to low medium… cover with a lid. Forget it for 20 minutes 😛
Once done, the tomato gets cooked to mushy consistency… the onion and all the rest of the party 🙂 let this cool completely . CAUTION – make sure you follow this, do not grind when this mixture is hot) (You will face the consequences.. if you run the mixer whent he mixture is hot… it just splashes on your face)
Grind this steamed ingredients… just run the pulse setting in your mixer.
Add in turmeric and asafoetida powder. Try our THAKKALI POONDU THOKKU
Heat oil in a talippu pan, temper with mustard seeds, split black gram, cumin seeds and curry leaves.
Pour this over the ground mixture… also add in the coriander leaves and stir.
All done… ready to be served with hot hot idlis!
- Serves 5
- Tomatoes – You need really sweet, ripe , juicy tomatoes for this chutney… Country (Naatu thakkali) suits the best. Here in USA, try using Campari tomatoes or sweet cherry tomatoes. If using roma tomatoes…then that skin will make the chutney bitter when grinding… better blanch (remove the skin) or include a pinch of sugar.
- You may alternate with red or green chillies for variation. Yuu can even add red chilli powder skipping the chillies.