Kerala Recipes

Tomato Chutney (Thakkali Chammanthi) remains my favorite chutney – be it Dosa or Idli. It is very easy to make as you don’t have to grate coconuts unlike most of the other chutneys. To get a nice red color for this chutney, you need to use Red Onions and Red Chilly.

Tomato Chutney (Thakkali Chutney)

Ingredients

1. Chopped Red Tomatoes – 2 medium ripe juicy ones
2. Sliced Onions – 1 large
3. Dried Red Chillies – 3 or 4
4. Turmeric Powder – 1/4 tsp
5. Red Chilly Powder – 1/2 tsp
6. Crushed Garlic – 2 cloves
7. Grated Ginger – 1 tbsp
8. Salt – to taste
9. Oil – 2 tbsp

Preparation Method

1. Heat 2 tbsp oil in a wok or kadai. Add onions and dried red chillies and saute till the onions are translucent.
2. Throw in the garlic and ginger pieces and saute for a few minutes.
3. Add tomatoes along with salt to taste and stir fry for a few minutes. Cover and cook until the tomatoes are soft and pulpy.
4. Mash the tomatoes well and stir in 1/4 tsp turmeric powder and 1/2 tsp red chilly powder.
5. Cover and cook for 5 more minutes on low flame.
6. Allow it to cool and then grind everything to a fine paste. Add water only if required.
7. Serve this tomato chutney with Dosa or Idli.

Note

• If you use Yellow Onions, you  will not get a deep red color for the Chutney. So try using Red onions. 
• While grinding, you can add 2-4 tablespoons of water to get the desired consistency.

Dosa served with Tomato Chutney made using Red Onions

Related posts:

1. Onion Chutney – Ulli Chammanthi
2. Kunjulli Chammanthi (Pearl Onion Chutney)
3. Coconut Chutney (Thenga Chammanthi)
4. Peanut Tomato Chutney
5. Tomato Rice (Thakkali Choru/Sadham)