Tamil Tomato Chutney

Tomato Chutney is a tart and delectable South Indian chutney produced using tomatoes, spices and flavors. There are numerous varieties of making tomato chutney also known as thakkali chutney. I’m sharing 2 such scrumptious varieties here.

1.Tomato Chutney – Easy recipe made without onion, garlic and tempered with flavors.
2.Onion Tomato Chutney – Simple recipe made with onions and without treating.
Both the variants of tomato chutney taste great and work out positively for South Indian Snacks like Idli, Dosa, Vada or Uttapam.

About this recipe

This Tomato chutney a hot, tart and delectable South Indian chutney and coordinates very well with idli, dosa, uttapam, pakora or vada assortments.

Aside from the tart taste of the tomatoes, there is another fixing in this chutney which gives an unmistakable warm smell and flavor to the chutney – cloves.

I just added two cloves and found it gave a great solid smell to the chutney. You can likewise add one clove to make its flavor and fragrance less prevailing in the chutney. On refrigerating the chutney the smell in all actuality does smooth down.

This tomato chutney is a no onion and no garlic recipe. However on the off chance that you need you can add onions as well as garlic.

It goes very well with idli, dosa, uttapam or vada assortments. You could in fact serve them with pakoras.

Chutney are normally made in each Indian home. So there are numerous assortments of chutney. Alongside the well known Coconut Chutney, even vegetables and organic products are utilized to make chutney.

Instructions to make Tomato Chutney
Cooking tomatoes
1. Heat ½ tbsp oil and add 1 tsp urad dal (split husked dark gram).

2. On a low fire, sear the urad dal till they begin becoming maroonish brown.

3. When the lentils get a maroonish earthy colored tone, add 2-3 broken dry red chilies, 2-3 cloves, 4-5 dark pepper and ½ inch cleaved ginger. Mix till the red chilies change their variety.

4. Then, at that point, add 2 enormous slashed tomatoes (1 cup firmly stuffed hacked tomatoes) and a touch of asafoetida (hing).

5. Add salt as required.

6. Mix and sauté till the tomatoes relax. Around 6 to 7 minutes on a low fire.

7. When the tomato combination cools, add them to a chutney processor or little blender. add 2 tbsp water and drudgery to a smooth glue. You can likewise add 1 or 2 tbsp more water whenever required.

8. In a similar skillet or an alternate container, heat ½ tbsp oil. Add ½ tsp mustard seeds and snap them.

9. Then add 7-8 curry leaves, 2-3 methi seeds (fenugreek seeds), a touch of asafoetida and one broken red bean stew. Saute till the curry leaves become fresh.

10. Then, at that point, add the ground tomato glue.

11. Blend well.

12. Saute for 3 to 4 minutes on a low fire.

13. Check the taste and add more salt whenever required.

14. Blend once more.

15. The tomato chutney is finished and fit to be presented with idli or dosa or uttapam or snacks like masala vada, dal vada.

Step by step instructions to make Tomato Onion Chutney

1. Heat 1 tbsp sunflower oil (or nut oil) and add ½ tsp urad dal.

2. When they begin to turn out to be light brown, add 1-2 dry red chilies. So when the urad dal goes to a maroonish tone, the red chilies would likewise have changed variety. Cause sure you don’t to consume them.

3. Add 2 medium measured hacked onions (100 grams onion) and saute till they are light brilliant.

4. At the point when the onions have become light brilliant, add 2 medium estimated slashed tomatoes (100 grams), a touch of asafoetida and salt as required.

5. Mix and saute till the tomatoes have relaxed and cooked. This step is significant as you don’t need the crude smell of tomatoes in the chutney. On the off chance that the tomatoes begin adhering to the dish, simply sprinkle a few water on them and keep on sauting.

6. So presently the tomatoes are cooked and mellowed.

7. Let the chutney combination become warm or cool. Later include a chutney processor or a little blender container. Add a little piece of tamarind (approx ½ tsp of seedless firmly pressed tamarind) as well.

8. Without adding any water grind the chutney till smooth. You can likewise make it semi coarse assuming you like. In the event that you can’t crush, you can add some water.

9. Serve the onion tomato chutney as a backup with idli or dosa or medu vada.

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