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Tomato Chutney South Indian Recipe | Thakkali Chutney for Idli | Tomato Pachadi

omato Chutney South Indian Recipe is a tangy & spicy chutney with garlic flavour & pairs best with Indian breakfasts like idli, dosa, pesarattu or paratha.
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian (South Indian)
Servings: 5 to 8
Author: Padma

Ingredients

  • Ingredients
  • 1 Tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • ¼ teaspoon Fenugreek seeds
  • 3 to 4 Dry Red Chillies use to suit your spice levels
  • 3 Large Tomatoes cubed roughly
  • 8 to 10 Garlic pods
  • 4 to 5 Green Chillies broken into 2 halves
  • 1 cm Tamarind piece
  • ½ teaspoon sugar or jaggery powder
  • Seasoning optional:
  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 dry red chilli
  • A spring of curry leaves
  • A pinch of asafoetida

Instructions

  • Directions
  • Heat the oil in a pan over medium high heat until hot but not smoking and add mustard seeds, cumin seeds, fenugreek seeds and dry red chillies.
  • Mustard seeds will begin popping. When the popping has slowed, toss in diced tomatoes, peeled garlic and green chillies.
  • Stir fry for a minute and then add tamarind and sugar (or jaggery).
  • Sauté for about 3 to 4 minutes till the tomatoes become slightly soft.
  • Turn off the heat and let it cool down.
  • Transfer to a mixer, add sufficient salt and blend to a smooth paste.
  • Adjust salt if required and transfer to a serving bowl.
  • Seasoning (optional): Heat oil to the same pan over medium heat. Add mustard seeds, cumin seeds and dry red chilli. When the mustard begins to pop, add asafoetida, curry leaves and then turn off the heat. Transfer the seasoning to the chutney and mix well.
  • Serve as a side dish to idli, dosa, roti or paratha.

Notes

1. Adjust chillies to suit your taste.
2. Choose tomatoes that are ripe and red in colour.
3. You can increase the quantity of garlic or even omit if you do not like the taste.
4. Make sure not to blacken or burn the fenugreek seeds, otherwise it will impart a bitter taste to the chutney.
5. You can also substitute with gingelly oil to give a different flavour to the chutney.