Tomato Chutney | Tahakali Chutney | Foodopium
I’m here today to share a tasty and versatile Tomato Chutney a traditionally South Indian Recipe. … It’s a very easy tomato chutney recipe with very few ingredients and goes well with idli and dosa……… a finger licking good tangy and spicy chutney made with tomato and other basic Indian spices is a must have dip for chips, rava dhokla, vegetable kabab, nachos, etc. …
Tangy and spicy Indian tomato chutney is ready to serve with sandwich, idlis, and all kinds dosas. This tomato chutney will leave your taste buds asking for more and more……😊…..!
Let’s learn how to do it:
- Tomatoes: 2 no’s
- Onion: 2 no’s (diced into large chunks)
- Curry Leaves: 1 sprig
- Coriander: Handful
- Black Peeper: ½ tsp
- Urad dal: ½ tsp
- Channa Dal: ½ tsp
- Groundnuts: 2 tbsp
- Green Chilli: 2 to 3 Nos (as required)
- Rock salt as required
- Oil to fry
- Mustard/Rai: 1 tsp
- Jeera: 1 tsp
- Dry Chillies: 1 or 2 (torn to pieces)
- Curry Leaves: 1 Sprig
- Oil for frying
- Take a deep and hard bottom vessel (Kadai) and fry all the above ingredients under slow flame, cover the Kadai so that it cooks properly and fast.
- Once its fried properly, we can check and the onion or tomato to see if they are properly cooked. If they soft we can take it down from the heat and allow it to cool.
- Once it’s cool take whole mixture in a wet grinder and grind it to smooth paste as shown in the image. And then we have to temper it finally.
- Take a tempering pan and 1 tsp oil and put all the items mentioned for tempering as per list and order and fry it for a second or two. Once you can see mustard popping switch the heat off and pour the tempering into the chutney and mix and serve it along with the rava dosa, kaaram dosa and any other breakfast you want to have it with.