Tangy Tomato Chutney,Thakkali thokku, Tomato Thokku

Tangy tomato chutney - South Indian Style

Chutneys are an integral part of Indian cuisine,An Indian thali is incomplete with some chutney and pickle.Their are so many types of chutneys some are raw, some cooked, made with herbs, fruit and with vegetables.

Tomato chutney is very popular in North Indian and South Indian cuisine.This tomato thokku is my favorite as it have a fresh taste of tomato and the roasted methi seed powder gives it a nice taste.This tomato thokku is quite a simple and easy recipe which pairs well with idli,dosa,poori , breads or any fried snack

I also love Sweet tomato chutney , Red coconut chutney, Tomato chutney for idli dosa , Tomato lentil chutney to serve with idli ,dosa and Indian breads.

Prep time- 8 min
Cooking time - 10 min
Difficulty level - Easy/beginner
Spice level - Medium
Cuisine- South Indian
Type- dip,spread

INGREDIENTS-

• Tomato,chopped- 1/2 kg
• Chili powder- 1.5 tsp
• Fenugreek seeds /methi dana-1 tsp
• Salt - to taste
• Jaggary /gur- 2 tbsp
• Cooking oil- 3.5 tbsp
• Mustard seeds/rai- 1tsp
• White lentil /urad daal- 1tsp
• Whole red chili- 4
• Asafoetida /hing- 1/4 tsp
• Curry leaves- 10

PROCEDURE-

1. Dry Roast fenugreek seeds/methidana in a pan on low heat till they become red in colour.
2. Cool fenugreek seeds and grind to make a fine powder and keep aside.
3. Heat oil in a wide and heavy bottom pan .
4. Add cooking oil and when it become warm add white lentil and mustard seeds.
5. When seeds start crackling add asafoetida, curry leaves and whole red chilies.
6. Now add chopped tomatoes and salt and mix.
7. Cover the pan partially with a lid and let it cook on medium heat till tomatoes become soft.
8. Now add jaggary,chili powder and 1/2 tsp of roasted fenugreek powder and mix.
9. Simmer till it thicken and oil surface.
10. Keep stirring in between to avoid sticking at the bottom.
11. When it become thick ,let it cool down completely.
12. Store in a glass jar and keep refrigerated.
13. Though it  stays well for 3-4 days at room temperature but I prefer to store it in the refrigerator during summer.

Serving suggestions- taste great with idli ,dosa,rice,roti and fried snacks.

NOTE-

1. Dont over roast fenugreek seeds else they tatse bitter.
2. Can substitute jaggary with sugar,but I prefer using jaggary .

Posted in: Indian Cook