During my early blogging days, I posted pics of tomato chutney made with both red and green tomatoes and wrote that I’ll post the recipe soon. That ‘soon’ never came until Sowmya posted a comment on that old post, a couple of days ago asking for the recipe.
Since it also fits with my theme of the month, easy cooking with few ingredients – here it is. The photo is a capture from the iPhone of the breakfast we had earlier this week.
Choose firm but fully ripe red tomatoes for this. I have chosen the Bangalore variety as it is fleshier with less water content and seeds compared to the local variety, which means this chutney takes lesser time to get dried up and ready. It may be less sour than the local variety, which you can remedy by using some tamarind extract or ready tamarind paste.
Authentic Tamil Brahmin style will not have garlic. This is my addition and it tastes equally good minus the garlic.
Thakkali Chutney (Tomato chutney)
- 5 tomatoes large ripe red , cubed roughly
- 1 - 2 tbsps gingelly oil
- 1/2 tsp mustard seeds black
- 3 - 4 chillies dried red , broken into bits
- pinch asafoetida fat
- 1 tsp Chana dal
- 1 tsp dal udad
- 1/4 tsp fenugreek seeds
- 1 - 2 sprigs curry leaves
- 4 - 5 cloves garlic , crushed and minced (optional).
- 1 tsp salt or to taste .
- 1/2 - 1 tsp red chilli powder .
- 1/4 tsp turmeric powder .
- In a heavy bottomed kadai, heat the oil. Splutter the mustard seeds.
- Add chana dal, udad dal and stir until golden.
- Next, add the asafoetida, fenugreek seeds, curry leaves, red chillies and garlic and stir for a minute or so on medium heat.
- Add the chopped tomatoes and the salt. On medium to high flame keep stirring until tomatoes break down, get cooked and become pulpy. This should take roughly 8-10 minutes for this quantity. Towards the end, add the turmeric and red chilli powder. Check for salt and adjust.