Tomato chutney, a simple everyday condiment made with fresh tomatoes. Thakkali Chutney, an essential condiment on the breakfast table.

A south-indian breakfast is incomplete without an array of chutney aka condiments. The usual condiment is the Idly podi, famously known as the Gun powder and a must on the condiment table.

At home, peanut chutney is favorite of my elder one and even my close friends. For kids dabba I usually make Carrot-coconut chutney, an easy way to make kids enjoy carrots. If your child is fussy about certain vegetable, try introducing them in condiments like this.

Vegetable Based Chutneys

How to make Tomato Chutney

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash and chop the tomatoes roughly.
Heat a kadai/pan with oil. Temper with mustard seeds, hing, red chilies and curry leaves.
Add the chopped tomatoes to this, and saute for a minute.
To this now add turmeric powder and salt. If adding coconut, add now.
Add ½ cup of water to this, cover and cook for 8-10 minutes, for the flavors to mingle.
By this time, the tomatoes would have lost their shape and softened well.
Take it off heat, let it cool for 10 minutes. Blend it to a smooth consistency using a hand blender. Check and adjust the consistency with water, if needed.
Serve it warm with idly/dosa or any south-indian breakfast.

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Recipe Card for Thakkali Chutney

Tomato chutney, a simple everyday condiment made with fresh tomatoes. Thakkali Chutney, an essential condiment on the breakfast table.

5 from 15 votes

Print Pin Rate

Course: Appetizer, Condiments, Delicious sides

Cuisine: South-Indian

Keyword: 10 minutes chutney, Chutney with tomatoes, Easy thakkali chutney, Quick and easy chutney recipe, South-indian style chutney, Tambrahm style thakkali chutney, Thakkali chutney recipe, தக்காளி சட்னி

Prep Time: 5

Cook Time: 15

Servings: people

Calories: 36kcal

Ingredients

4 nos plump red tomatoes
4 nos red chillies i used round variety
1 teaspoon coriander seeds Roughly pounded in a mortar pestle
3 tablespoon freshly grated coconut optional
¼ teaspoon turmeric powder
¾ teaspoon salt or to taste
coriander leaves for garnish optional

Tempering

2 teaspoon oil i prefer to use cold pressed groundnut oil/gingely oil
½ teaspoon mustard seeds/kadugu
¼ teaspoon hing/asafoetida
few curry leaves

Instructions

Wash the tomatoes in water. Chop them roughly .
Heat a kadai with oil, given under tempering. Temper it with mustard seeds, hing, red chilies and curry leaves.
To this hot tempering add, chopped tomatoes and saute for a minute.
To this add turmeric powder, pounded coriander seeds, salt, and coconut. Add ½ cup of water to this .
Cover and cook for 8-10 minutes. By this time, the tomatoes would have softened well.
Take it off heat and let it cool. Blend it smooth with an immersion blender.
I normally use immersion blend to blend the chutney. If using, normal blender or mixie jar, wait for the contents to cool well to avoid any mishap in the kitchen.
Adjust the consistency of the chutney if needed. Serve the chutney with idly/dosa or any South-indian breakfast

Notes

Coriander seeds in the chutney add wonderful aroma and taste to the chutney. So don't omit it.
Add coconut is optional but gives the chutney volume and creaminess.

Nutrition

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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Serve this delicious tomato chutney with any south-indian breakfast. If you are looking for more interesting condiment recipes, check the below links.