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.
- Chopped Red Tomatoes – 2 medium ripe juicy ones
- Sliced Onions – 1 large
- Dried Red Chillies – 3 or 4
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Crushed Garlic – 2 cloves
- Grated Ginger – 1 tbsp
- Salt – to taste
- Oil – 2 tbsp
- Heat 2 tbsp oil in a wok or kadai. Add onions and dried red chillies and saute till the onions are translucent.
- Throw in the garlic and ginger pieces and saute for a few minutes.
- Add tomatoes along with salt to taste and stir fry for a few minutes. Cover and cook until the tomatoes are soft and pulpy.
- Mash the tomatoes well and stir in 1/4 tsp turmeric powder and 1/2 tsp red chilly powder.
- Cover and cook for 5 more minutes on low flame.
- Allow it to cool and then grind everything to a fine paste. Add water only if required.
- Serve this tomato chutney with Dosa or Idli.
- 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.