Tomato Chutney Recipe (2 South Indian Variations)

Along with including in curries, lentils, and so forth., some of the frequent methods of utilizing tomatoes or tamatar in Indian delicacies is within the type of a condiment or Chutney. Chutneys are frequent in many of the Indian properties. Together with the well-known Coconut Chutney, even the Tomato Chutney recipe has many variations pan India. This put up of mine has two variations of the South Indian type chutney, also referred to as Thakkali Chutney, made with recent tomatoes, spices and herbs. Make these at dwelling, and luxuriate in it simply as it’s or as a relish, unfold, and so forth.

About Tomato Chutney Recipe

The primary variation is this straightforward Tomato Chutney which has no onion or garlic and is tempered with fundamental spices. Using ginger on this Tamatar ki Chutney brings an earthy taste to it. It actually pairs effectively with the recent, plump and tart tomatoes.

Along with the tangy style of tomatoes, yet another ingredient which supplies this Thakkali Chutney its distinct aroma and heat taste is the usage of cloves (laung/lavang). I’ve added nearly 2 cloves, which imparted a powerful aroma to the chutney.

If you want a much less dominant style and perfume of cloves within the Tomato Chutney, you may cut back the amount to at least one or skip it totally. Nevertheless, remember the fact that the aroma of the chutney does mellow down when you refrigerate it.

Additionally, as talked about earlier, it is a Tomato Chutney recipe sans onion and garlic. However should you want to add each these, you may go forward with it. There’s no hurt in doing so, because it solely makes the chutney lovelier.

This spice, tangy and delectable Thakkali Chutney is finest had with South Indian snacks like Idli, Dosa, Medu Vada, uttapam, and pakoda varieties.

Step-by-Step Information

Methods to make Tomato Chutney

Recipe 1

Prepare dinner and Mix Tomatoes

1. Warmth 1 tablespoon oil in a frying pan or sauté pan, and add 1 teaspoon urad dal (cut up husked black gram).

2. On low warmth, fry the urad dal until the lentils begins turning a maroonish brown.

3. As soon as the lentils get a maroonish brown colour, add 2 to three damaged dried purple chilies, 2 to three cloves, 4 to five black peppercorns and 1 inch peeled and chopped ginger.

Stir and sauté until the purple chilies change colour and develop into a shade darker, however guarantee to not burn any spices and even the chillies.

I’ve used right here purple chillies which aren’t spicy or scorching and therefore added 3 of them. If utilizing hotter and pungent kinds of purple chilli, add 1 or ½ of it.

4. Then, add 1.5 cups chopped tomatoes (or 2 giant tomatoes) and a pinch of asafoetida (hing).

5. Add salt as required.

6. Stir and sauté until the tomatoes soften. About 6 to 7 minutes on low to medium-low warmth.

When the tomatoes have softened and cooked effectively, flip off the warmth and put aside the sautéed chutney substances to chill.

Make sure that the tomatoes have softened properly, as if they continue to be uncooked or undercooked, there would be the uncooked style and taste of tomatoes within the chutney.

7. As soon as the tomato combination cools, add it to a chutney grinder or a small blender. Add 2 tablespoons water and grind to a easy and high quality consistency.

You may as well add 1 or 2 tablespoons extra water if wanted.

Mood

8. In the identical pan or a unique pan, warmth ½ tablespoon oil. Add ½ teaspoon mustard seeds and allow them to crackle.

9. Then, add 7 to eight curry leaves, 2 to three fenugreek seeds (methi seeds), a pinch asafoetida and 1 damaged dried purple chili (stem and seeds eliminated).

Combine and sauté until the curry leaves develop into crisp.

10. Then, add the ready tomato paste.

11. Combine completely.

12. Sauté for 3 to 4 minutes on low warmth. If the chutney has develop into thick to your liking, add a splash of scorching water to loosen the consistency a bit.

You’ll be able to simply modify the consistency from thick to medium, by including water as wanted.

13. Test the style and add extra salt if required.

14. Combine once more. Switch the Tomato Chutney to a bowl and also you at the moment are able to serve it. You’ll be able to serve it heat or at room temperature.

Serving and Storage Ideas

The Tomato Chutney is completed and able to be served with breakfast dishes or snacks like idli, dosa, uttapam, medu vada or appe.

You may as well serve it with night snacks like masala vada, onion bajji or pakoda, potato pakora and lots of different pakora variants and so forth.

This chutney can be used as a selection in your chapati, dosa, bread toast or paratha. You may as well serve it a facet chutney condiment with rice in your meals.

Retailer any leftover chutney within the fridge for 1 to 2 days. Preserve it in an hermetic container within the fridge.

Different Variations

This Tomato Chutney has the principle ingredient as tomatoes. If you are at this recipe, giving it a attempt after which making it a favourite of all your loved ones members, I really need you to attempt just a few extra chutneys which have tomatoes in them.

These chutney recipes are additionally tremendous straightforward and make for an incredible condiment throughout your lunches, dinner or snack events at dwelling. A few of them are:

1. Kara Chutney – This spicy chutney made with shallots, tomatoes, spices and herbs is a particular from the delicacies of Tamil Nadu. Could be thought of because the shut cousin of the opposite onion tomato chutney recipe that I’m going to say on this put up itself.
2. Tomato Pachadi – This can be a Thakkali Pachadi or the Thakkali Chutney, a delicacy from Andhra delicacies. The flavour profile of this chutney is spicy, bitter and tangy. You’ll actually miss on one thing fab, should you don’t give this a attempt.
3. Tomato Thokku – A South Indian recipe of a type of tomato pickle or relish is that this condiment. Normally served as a facet relish with steamed rice, this spiced condiment is made with tomatoes, tamarind, herbs and spices.
4. Tomato Khejur Chutney – That is nearly a dessertish candy and spiced chutney of tomatoes, dates and Panch Phoron, a revered delicacy from Bengali delicacies. The basic manner of getting this variation is to pair it with the Bengali Khichdi.
5. Momos Chutney – That is my tackle the quintessential spicy, purple sauce that’s served with momos (steamed dumplings) throughout the nation. I’ve additionally used tomatoes together with the purple chilies and garlic cloves on this recipe. It will certainly degree up your expertise of relishing momos at dwelling.

Step-by-Step Information

About Onion Tomato Chutney Recipe

Recipe 2

The second variation to the unique Thakkali Chutney is that this straightforward Onion Tomato Chutney. You’ll be able to alter the style a bit right here and there by simply taking part in with the proportions of the onions, tomatoes, dried purple chilies and tamarind on this recipe.

I’ve used an equal proportion in weight of the onions and tomatoes for this recipe variation. Additionally, there’s no tempering (or tadka) on this chutney because it tastes nice even with out it.

However you may positively make it extra flavorsome by including a mood of mustard seeds, dried purple chilies and curry leaves on the finish.

At dwelling, I normally serve this model of the onion based mostly Thakkali Chutney with crispy dosa or tender and light-weight idli.

Elements

• 1 cup chopped onions, 100 grams or 2 medium-sized
• 1 cup chopped tomatoes, 100 grams tomatoes or 2 medium-sized
• ½ teaspoon urad dal (spilt and husked black gram)
• 1 to 2 dry purple purple chilies – saved complete or damaged, deseeded should you want
• 1 pinch asafoetida (hing)
• 1 small piece of tamarind – approximate ½ teaspoon of seedless tightly packed tamarind
• 1 tablespoon sunflower oil or peanut oil or sesame oil – not the asian number of sesame oil
• salt as required
• water as required for mixing or grinding the chutney substances, elective

Directions

1. Warmth 1 tablespoon sunflower oil (or peanut oil) and add ½ teaspoon urad dal. Preserve warmth to low or medium-low.

2. As soon as the lentils begin to develop into mild brown, add 1 to 2 dried purple chilies.

So, by the point the urad dal turns to a maroonish colour, the purple chilies would even have modified colour. Be sure to don’t burn them.

3. Add the chopped onions and sauté stirring usually, till they flip mild golden.

4. When the onions develop into mild golden, add the chopped tomatoes, a pinch of asafoetida and salt as required.

5. Stir and sauté until the tomatoes soften and get cooked. This step is necessary as you don’t need the uncooked aroma of tomatoes within the chutney.

If the tomatoes begin sticking to the pan, then sprinkle some water on them and proceed to sauté.

6. So, as you see within the picture beneath, the tomatoes have cooked and softened.

7. Let the onion tomato chutney combination develop into heat or cool. Later, add the sautéed substances a chutney grinder or a small blender jar.

Add a small piece of tamarind (roughly ½ teaspoon of seedless tightly packed tamarind) too.

8. With out including any water, grind the substances to a easy and high quality chutney. You may as well make it semi-coarse, should you want. If you’re unable to grind, then add just a few tablespoons of water.

Do a style check and add some extra salt or tamarind if required and proceed to grind to a high quality consistency. Switch to a serving bowl.

As I’ve talked about above, you might decide to mood the onion tomato chutney with mustard seeds, dry purple chilies and curry leaves. However with out the tempering too, this tangy chutney tastes good.

9. Serve the Onion Tomato Chutney as an accompaniment with idli, dosa or medu vada.

Knowledgeable Suggestions

1. You have to prepare dinner the tomatoes (whichever recipe you select), until they properly soften and are cooked by. That is necessary as you actually don’t need the uncooked aroma or taste of the tomatoes within the chutneys.
2. If the tomatoes follow the pan whereas cooking, sprinkle some water and proceed to prepare dinner.
3. For the Onion Tomato Chutney, you may grind the chutney with none water until easy. A semi coarse texture can also be good within the chutney. If unable to grind, then add some water.
4. Alternatively for the Onion Tomato Chutney, you may omit including tamarind. Or use a little bit of tamarind pulp or tamarind paste.
5. For a spicier style in both of the recipes, use 1 dry purple chilli which is excessive in warmth or enhance the variety of chillies if utilizing decrease or medium warmth varieties.
6. Preserve the consistency thick or medium, by including water as wanted.
7. Each the recipes could be scaled to make for extra servings.

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This Tomato Chutney recipe from the archives first revealed in December 2014 has been up to date and republished on October 2023.