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A vibrant and tangy South Indian tomato chutney with a perfect balance of spicy and savory notes. This versatile condiment is a classic accompaniment for idli, dosa, and uttapam, ready in under 30 minutes.
For 4 servings
Sauté the Chutney Base
Cool and Grind the Mixture
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A vibrant and tangy South Indian tomato chutney with a perfect balance of spicy and savory notes. This versatile condiment is a classic accompaniment for idli, dosa, and uttapam, ready in under 30 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 133.79 calories per serving with 2.94g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side.
Prepare the Tempering (Tadka)
Combine and Serve
Add 2-3 tablespoons of freshly grated coconut to the grinder along with the tomato mixture for a richer, creamier texture and milder flavor.
Incorporate a small handful of fresh coriander or mint leaves while grinding to add a fresh, herbaceous note to the chutney.
For extra heat, use spicier chili varieties like Guntur or add one fresh green chili along with the dried red chilies during the sautéing step.
For a sattvic or Jain-friendly version, you can omit the onion and garlic. The chutney will still be delicious, with a more pronounced tomato flavor.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that becomes more bioavailable when cooked. Lycopene helps protect cells from damage.
The inclusion of spices like hing (asafoetida) and curry leaves is traditional in Indian cooking for their digestive properties, helping to reduce bloating and improve gut health.
Made with sesame oil, which is rich in unsaturated fats, and garlic, which is known to have cardiovascular benefits, this chutney can be part of a heart-healthy diet.
One serving of Thakkali Chutney (approximately 1/4 cup) contains around 110-120 calories, primarily from the sesame oil and carbohydrates from the vegetables.
Yes, it is quite healthy. It's rich in lycopene from cooked tomatoes, an antioxidant linked to various health benefits. It's also plant-based and contains digestive spices. To make it healthier, you can reduce the amount of oil used.
You can store this chutney in an airtight container in the refrigerator for up to 4-5 days. The oil and salt act as natural preservatives.
Absolutely. You can skip the onion and garlic for a simpler, more tomato-forward flavor. This version is often prepared for religious occasions.
If your chutney is too sour, it's likely due to the tomatoes or tamarind. You can balance it by adding a little more jaggery or a pinch of sugar until the desired taste is achieved.
Yes, you can use a 14.5 oz (400g) can of diced or crushed tomatoes. Drain any excess liquid before using. However, fresh, ripe tomatoes will always yield the best flavor.