Tomato garlic chutney or thakkali chutney is one of the yummiest way to enjoy idli dosa. Tangy, spicy and garlicky accompaniment.
My mom makes a chutney that goes well with parathas and chapati.
This recipe is also a similar one, sent by a reader Aby senthil, who had already sent me the beetroot pulao recipe I posted earlier.
This was sent by her long time back, today I tried for our breakfast and thought of blogging too.
This is a spicy and garlic flavored tomato based chutney without onion. Goes well with idli and dosa and can be made easily.
We always look for different varieties of chutney to make as idli dosa is main breakfast and dinner at home.
Aj and Vj loves onion tomato chutney and it is standard go to recipe. But at times I get really bored as it gets monotonous.
So swap for other chutney recipes that we do not regularly make or adapt from friend for a change of taste.
This is also a welcome change in taste as we have not tried this way with smooth ground tomato and garlic chutney.
Related posts
Recipe card
Tomato garlic chutney | Thakkali chutney
Equipments (Amazon Affiliate links)
Ingredients
- 2 Tomato
- 8 cloves Garlic
- 8 Red chilli Medium spice
- Salt
To temper
- 2 tablespoon Sesame oil
- ½ teaspoon Mustard
- 1 Sprig Curry leaves
Instructions
- Peel garlic firstly, chop tomato roughly and grind both with red chillies and salt to a smooth paste without any water.
- In a kadai, heat oil, temper with mustard, curry leaves and pour the ground paste.
- It may splutter, so be careful as you pour and cook covered in medium flame for 4 minutes or until the garlic smell is fragrant and oil separates.
Notes
- I used small variety garlic, so if you use big variety, reduce to 4.
- Tomato should be red ripe for best taste and colour.
- Red chillies must be added as mentioned to balance the tanginess of tomato.
Tomato garlic chutney method
- Peel garlic firstly, chop tomato roughly.
- Secondly, grind both with red chillies and salt to a smooth paste without any water.
3. Finally, in a kadai, heat oil, temper with mustard, curry leaves and pour the ground paste.
4. It may splutter, so be careful as you pour and cook covered in medium flame for 4 minutes or until the garlic smell is fragrant and oil separates.
Serve tomato garlic chutney with hot idli or dosa. If you want you can top with sesame oil.
Hari Poornima says
Wow.. The color and texture of the chutney is awesome... Easy to cook
Sundari Mohan says
Can we do with garlic paste or without garlic? Will it taste same?
Kaveri Venkatesh says
Nice color and looks delicious
MANIMEKALAI RAMKUMAR says
Wow Colourful chutnry
Aahan Chatterjee says
Thanks for the recipe.
Gayathri Ramanan says
lovely colour chutney, looks yummy
Abhirami Lakshmanan says
Yummy yummy
Raks anand says
Fresh garlic will taste best, you can try paste though. Without garlic, it will be very plain as this is a main ingredient.
Fa's Kitchen says
looks yummy and mouth watering.. tomato chutney is one of my all time fav
Selvi Thanga says
Really very nice... I loved it.. I served to my friend also.. She also loved it.. Keep posting.. Thank you so much
Sumaiyah Maroofi says
I m craving for this.....in fact for all of your recipes....keep up the good work☆
Aparna Ponnappa says
Hi - am linking this recipe on my blog - very close to my own recipe. Beautifully written by you - am drooling already!
Deepali Sheth says
Can i know the shelf life of this chutney
Raks anand says
You have to consume within the day, maximum next day in fridge.