My Style Simple Tomato Chutney(Thakkali Chutney/Tamatar Ki Chutney) By Raji's Smart Kitchen "Cook Food in a Smart Way".
Chutneys are one like dips or sauces.In India,there are two types of chutneys are there in use.In northern side they make chutneys like tamarind or sweet chutney,mint or green chutney,garlic chutney,dry chutneys,achar which can be preserved for more days that are usually served with chaat varieties,samosas,etc.,In other southern side,they make fresh chutneys like thovaiyal,sammanthi,thokku which must be consumed within one day that be served with idly,dosa,vada,uttappam,rice,etc.,In South India,there are so many varieties of chutneys like coconut chutney(popularly called thenga/thengai chutney),tomato chutney,coriander chutney,roasted bengal gram(pori kadalai) thovaiyal,etc.,Here I share the recipe of how to make tomato chutney that was teached by My Mother.
Friends try this recipe and send your photos to my mail. Subscribe,Like,
Share and Comment on my page.
Follow my page for more tasty recipe.
Tomato Chutney can be cooked in different variations,here I share tomato chutney recipe that my mother teached me and it was the most favourite chutney for idly/dosa in our family.If this chutney is cooked in our kitchen,we can't say how many crispy dosas goes in.This chutney becomes great combination to both idly/dosa.Even for chapathi or wheat dosa,this chutney becomes the great side dish.We can store this chutney for maximum 2 days under refrigeration.Come on lets see the required ingredients and the step by step
instruction for this recipe.
Method:
Recipe:
| Preparation Time:5 Minutes | Cooking Time:15 Minutes | Serving:4 |
Ingredients:
Roughly Chopped Tomato 4 Nos.
Roughly Chopped Onion 1 No.
Garlic 5 Cloves.
Green Chilly 1 or 2 Nos.
Coriander Powder 1/4 Tsp.
Red Chilly Powder 1 Tsp.
Urud Dal 1 Tsp.
Oil 2 Tsp.
Salt as Required.
Water as required.
Coriander Leaves Few.
For Seasoning/Tempering:
Mustard Seeds 1 Tsp.
Sesame Oil(Gingelly Oil/Til Oil/Nallennai) 3 Tsp.
Curry Leaves Few.
Step By Step Instructions:
- Heat oil in a pan,add urud dal,green chilly,garlic and fry for a while.
- Add onion and fry until soft or transculent.
- Now add the tomato along with required salt to it and saute it until it becomes gravy.
- Add coriander powder and red chilly powder to it and fry it well until the raw smell goes out.Add little water if required.
- Turn off the stove,add few coriander leaves.Allow it to cool.
- Transfer to the mixie jar and grind it to a smooth paste.
- For seasoning,heat sesame oil in a pan,add mustard seeds and curry leaves.
- Add the grinded paste,allow it to boil for 2 to 3 minutes(add little water if required).
- Now our Yummy and All Time Favourite Tomato Chutney is ready.Serve with idly,dosa,chapathi,etc.,
Pictorial Description:
Rough Chop the veggies.
Heat oil in a pan,fry urud dal,green chilly,garlic.
Add onion and fry.
Add tomatoes and required salt.
Fry it well until tomato mashes out.
Add coriander powder and red chilly powder.
Fry it well until raw smell goes out.Turn off the stove,add few coriander leaves(optional).Allow it to cool.
Transfer to the mixie jar.
Grind it into smooth paste.
Heat sesame oil in a pan,season with mustard seeds and curry leaves(I can't get curry leaves due to lockdown so I skip it).
Add the grinded paste,boil it for 2 to 3 minutes.
Now our Yummy and All Time Favourite Tomato Chutney is Ready.Serve with idly,dosa,chapathi,etc.,
Note:
For chutney recipes,if we add sesame oil(gingelly oil/til oil/nallennai) it gives good aroma and flavour to the chutney.
For this chutney,the quantity of onion is less than the tomatoes used.Here I take 1 onion for 4 tomatoes.
The measurement of coriander powder added must be less or equal to 1/4 tsp.If we add more,it dominates and the original taste becomes spoil.
For this chutney,the quantity of onion is less than the tomatoes used.Here I take 1 onion for 4 tomatoes.
The measurement of coriander powder added must be less or equal to 1/4 tsp.If we add more,it dominates and the original taste becomes spoil.
Serving Suggestions:
Similar Recipes:
|
|
|
|
