Thakkali Chutney | Easy Tomato Chutney Recipe

Super simple, quick and easy Thakkali Chutney Video Recipe. Learn how to make Hotel Style Tomato Chutney recipe with detailed step by step pictures. Quick Thakkali Chutney Video Recipe, easy tomato chutney side dish for idli, dosa or chapati!

Thakkali Chutney is a very simple and easy side dish recipe that is made with fresh ripe tomatoes. This easy tomato chutney is South Indian style, specifically Tamilnadu hotel style recipe that is quite tangy, and full of tomato flavor. For breakfast recipes like Idli and Dosa, there are many different side dish recipes that can be made with onions and tomatoes. Each household and hotel/restaurant have their signature recipe, although the basic ingredients are the same. This hotel style tomato chutney is a quick and easy recipe that can be made in a few minutes!

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Thakkali Chutney
• Substitutions & Variations
• Storing & Serving Suggestions
• Thakkali Chutney Video Recipe
• Thakkali Chutney Recipe with Step by Step Pictures
• Recipe Notes
• Similar Recipes
• 📖 Recipe
• 💬 Comments

Similar to the Thakkali Thokku or Vengayam Thakkali Thokku, this Thakkali Chutney can be served as a side dish with hot fluffy idlis or crispy dosai. It also goes really well with chapati/roti. Although the ingredients are similar to that of tomato thokku, this tomato chutney can be made quite quickly and is just as delicious! I make this regularly when there is no coconut or when I don’t want too much chopping. Even without onions, it is such a flavorbomb!

Key Ingredients

Ripe Tomatoes are the main ingredient in this thakkali chutney recipe. It helps to use local country tomatoes that are red and tangy, so that the chutney turns out tastier compared to use hybrid tomatoes.

Dry Red Chillies are used to spice up the chutney and as they are blended along with tomatoes, cooked until thick – chutney turns out very flavorful.

Garlic Cloves provide a much-needed fragrance and taste to the otherwise simple tomato chutney. It is not mandatory to use garlic but it adds a great flavor to this chutney.

Fresh Curry Leaves add a burst of flavor and the South Indian touch to the chutney, apart from other tempering ingredients.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Thakkali Chutney

Making Tomato Chutney is very easy and it is a quick beginner-friendly recipe that can be made in a few minutes. There is not a lot of chopping involved and everything is blended to a puree before being cooked to a thick chutney consistency. Follow the below notes and tips when you give this recipe a try!

Choose red and ripe tomatoes for making this easy tomato chutney recipe, this ensures that the chutney is perfectly tangy and delicious.

Do not add any water when blending tomatoes with rest of the ingredients and this makes the chutney too watery, taking a long time to cook.

Cook the chutney on medium flame and keep it covered at all times. The chutney might splutter and spill around when boiling and keep it covered fastens the cooking process, avoiding messy stove.

As the tomatoes are pureed raw, it takes about 1 tablespoon of oil to cook the chutney. Do not skimp on this oil as the chutney should be cooked until the raw smell & taste of the tomatoes is gone.

Substitutions & Variations

Along with tomatoes, roughly chopped onions can also be added in to make the puree. It takes a little longer to cook this chutney, and cook on low flame carefully until the raw onion smell is gone.

It is optional to use garlic cloves in this recipe, but it adds a great flavor to an otherwise simple recipe.

If you prefer a mild sweetness to the thakkali chutney, skip the garlic and add 1 teaspoon of jaggery or sugar. It balances out the tanginess.

Adjust the number of red chillies depending on the spice level preferred. For good & bright red colored chutney, replace half of Guntur red chillies with Byadagi red chillies.

Storing & Serving Suggestions

Easy Thakkali Chutney is best served with hot & fluffy idlis or crispy dosai. It also goes well with roti/chapati or poori. It stays good at room temperature for over two days, making it a good travel food too. For longer shelf-life, store it in fridge in an airtight container after it cools down to room temperature.

Thakkali Chutney Video Recipe

Thakkali Chutney Recipe with Step by Step Pictures

Roughly chop 4 medium sized tomatoes and add them to a blender jar along with 5 garlic cloves and 4-5 dry red chillies. Add salt as needed.

Blend into a smooth puree without adding any extra water. Set aside.

In a pan heat 1 tablespoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and 1 teaspoon urad dal.

As the dal turns golden brown, add ¼ teaspoon asafoetida and 1 sprig fresh curry leaves. Fry for a few seconds.

Now add the prepared tomato puree and add water from clearing out the blender jar.

Mix well and let it come to a boil on medium flame.

Cook covered on medium flame, stirring occasionally making sure it doesn’t burn at the bottom.

Continue cooking covered on low-medium flame until chutney thickens and comes together. When it is thick and there is no extra water, raw smell & taste of tomatoes is gone, remove the chutney from heat.

Serve with hot idli, crispy dosa or chapati/roti. Store in an airtight container in fridge for 3-4 days.

Recipe Notes

• Adjust the number of red chillies depending on the spice preference.
• The chutney consistency can be runny or thick, depending on your preference. Make sure there is no raw smell from tomatoes before removing it off heat.
• Always keep the chutney covered as it starts boiling, else it splutters all over the stove.

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