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Thakkali Chutney (Tomato chutney)

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 mo
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Ingredients
  

  • 5 tomatoes large ripe red , cubed roughly
  • 1 - 2 tbsps gingelly oil

For tempering:

  • 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 .

Instructions
 

  • 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.

Notes

Serve with idlis, dosas or mix into steamed and cooled rice to make tomato baath. You can also use this as a sandwich spread.This will stay for 3-4 days in airtight bottle in the fridge, but we use it all up at one go.
Traditional Tamil chutneys, pickles are mostly made with gingelly oil. It gives its own taste to the preparation. You could however use any oil of your choice, including mustard oil for a sharp pungent taste to the chutney. Garlic is completely optional. You will get a whole different taste dimension just by using or omitting this one ingredient.
Variations
Add a handful of chopped mint leaves or a tsp of dried mint to this during the cooking process.
If you find that the tomatoes are not sour enough, add 1/2 tsp of tamarind paste to the tomatoes while they are cooking for that tangy mouthwatering effect.
Try this with green tomatoes, when they are in season.