Tomato Chutney, the best and healthy garnish!

If you like strong flavors, you will love it. The appropriate thing would be to prepare it in large quantities, package it and store it for the winter.

Tomato Chutney, the best and healthy garnish!

The fragrant tomato plant belongs to the Solanaceae family. Although there are not many edible nightshades, they are widely consumed, such as potatoes, aubergines or peppers.

Tomato is probably one of the foods of the Solanaceae family, which has the most beneficial properties. The fruit is composed of a fleshy wall covered by a thin skin, rich in aromatic compounds.

In the center it has a pith, where the seeds are attached, surrounded by a gelatinous liquid. It is important to know and take advantage of the tomato and its multiple nutritional properties. There are several properties of the tomato.

From a botanical and pharmacological point of view, nightshades are interesting since they contain stimulating and hallucinogenic properties that are used for the manufacture of medicines. It is mainly because these types of nightshade plants contain alkaloids.

Tomato is a food with a low calorie content, it has around 18 kcal per 100 grams. In its composition, water represents 94%. It is followed by sugars (3%), which provide it with a slightly sweet taste. It also contains fiber, vitamins, and minerals.

This South Indian Tomato Chutney for dosa is spicy, tangy and tasty chutney made from tomatoes. No onion, no garlic thakkali chutney.



Main Ingredients

2 large tomatoes or 1 cup tightly packed chopped tomatoes or 225 to 250 grams

½ inch ginger - chopped

2 to 3 dry red chilies - broken and deseeded

1 teaspoon urad dal (split and husked black gram)

4 to 5 black pepper

2 to 3 cloves

1 pinch asafoetida (hing) - optional

2 tablespoon water for grinding - add 1 or 2 tablespoon more if required

½ tablespoon oil

salt as required

For Tempering

½ tablespoon oil

1 dry red chili - halved and deseeded

7 to 8 curry leaves

½ teaspoon mustard seeds

2 to 3 fenugreek seeds (methi seeds)

1 pinch asafoetida (hing)


Making Tomato Chutney

Heat oil and add urad dal. On a low flame, saute the urad dal till they start turning maroonish. Once the lentils get a maroonish brown color, add broken dry red chilies, cloves, black pepper and ginger. Stir until the red chilies change their color.

Then add chopped tomatoes and asafoetida. Add salt. Stir and saute till the tomatoes soften. About 6 to 7 minutes on a low flame.

Once the tomato mixture cools, add them to a chutney grinder or small blender. Add 2 tbsp water and grind to a smooth paste.

For Tempering Tomato Chutney

In the same pan or different pan, heat 1 tbsp oil. Add the mustard seeds and crackle them. Add curry leaves, methi seeds, asafoetida and one broken red chili. Saute till the curry leaves become crisp.

Then add the ground tomato paste. Stir well. Saute for 3 to 4 minutes on a low flame. Check the taste and add more salt if required. Stir again. The chutney is done and ready to be served.

This tomato chutney pairs extremely well with idli, dosa, uttapam or vada varieties. You can even serve this thakkali chutney with pakoras.

Arymel García

Editor of Passionate about nutrition and healthy living, I have been a content creator for 8 years.+ info

Related Articles

Más Noticias

Más Noticias