Tomato Chutney

- Submitted by Dahlia

(Takkali Chutney, Tamatar ki Chutney)

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In South Indian cuisine, chutney plays an important role. For every tiffin variety chutney is served as an accompaniment. Along with coconut chutney, the most versatile chutney that pairs well with almost all tiffin varieties is this one made with tomatoes.

I make my Tomato Chutney or Takkali Chutney with just tomatoes and red chili powder. The taste is absolutely delicious. There are many variations that people make. Some like to add onions while others add ginger or garlic for flavour. My personal favourite is the one made with just tomatoes and that is what I have shared below.

This chutney is a perfect one to take for long trips. I always make a big batch of this. It can be had with bread, idli, chapathi or even mixed with rice. Try this tangy Tomato Chutney and I'm sure you will love it.

Video Instructions for making Tomato Chutney

Recipe for Tomato Chutney

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6-8

Ingredients

• Tomatoes - 4 (I have taken 2 country tomatoes and 2 banglore tomatoes)
• Red Chili Powder - 2 tbsp
• Salt - 1 tbsp

For Seasoning

• Oil - 3 tbsp (preferably Gingelly Oil)
• Mustard Seeds - 1 tsp
• Curry Leaves - 2 sprigs
• Asafoetida - 1/4 tsp

Method

1. Wash the tomatoes, chop them roughly. I have used a combination of Banglore Tomatoes (Roma Tomatoes) and Country Tomatoes (Naatu Thakkali). This will give a perfect balance of sourness (from Country tomatoes) and bright red colour (from Roma tomatoes). You can use any one variety too.
2. Grind it to a coarse puree with red chili powder and salt. Here again I use 1 tbsp of Kashmiri chili powder for red colour and 1 tsp of regular chili powder for the spice.
3. Heat oil in a kadai. Pop mustard seeds, asafoetida and curry leaves.
4. Add the tomato puree to this. Wash the mixie with 1/4 cup water and add to this.

   

5. Partially cover the kadai to protect from splattering. Let it cook for 10 minutes.
6. Stir once in a while. The chutney thickens and oil starts separating.

   

7. Check the taste and adjust salt or chili powder as needed. If needed cook for 2-3 minutes more. Switch off.

Serving Tomato Chutney

• Use this as a side dish for rice, idli, dosa, upma, pongal, Kuzhipaniyaram, dhokla, chapathi etc. 
• Use it as a spread for bread or chapattis.

Tips

• This is a delicious chutney to take for picnics or for long travels. It stays good for 2-3 days at room temperature. It also tastes good after it cools down.

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