Thakkali Chutney
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
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté the Chutney Base
- b.Heat 1.5 tbsp of sesame oil in a pan or kadai over medium heat.
- c.Add 1 tsp chana dal and 1 tsp urad dal. Sauté for about 1 minute until they turn fragrant and light golden brown. Be careful not to burn them.
- d.Add the dried red chilies and garlic cloves. Sauté for another 30 seconds until the garlic is fragrant.
- e.Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- f.Add the chopped tomatoes and salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and become completely soft and mushy.
- 2
Step 2
- a.Cool and Grind the Mixture
- b.Stir in the tamarind paste and jaggery powder. Mix well to combine and cook for one more minute, then turn off the heat.
- c.Allow the mixture to cool down completely to room temperature. This is a crucial step to prevent steam from building up in the grinder.
- d.Transfer the cooled mixture to a blender or grinder jar. Grind to a smooth or slightly coarse paste, as per your preference. Add 2-3 tbsp of water if needed to facilitate grinding.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat the remaining 0.5 tbsp of sesame oil in a small tadka pan over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the remaining 0.5 tsp urad dal and sauté until it turns golden.
- e.Add the curry leaves and hing. Stand back as the leaves will crackle. Sauté for about 10 seconds until the leaves are crisp.
- 4
Step 4
- a.Combine and Serve
- b.Pour the hot tempering over the ground chutney in the serving bowl.
- c.Mix well to combine all the flavors.
- d.Let the chutney rest for at least 15 minutes before serving to allow the flavors to meld. Serve with hot idlis, dosas, uttapam, or even chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red, and juicy tomatoes like Roma or heirloom varieties for the best flavor and color.
- 2Sautéing the onions until they are translucent adds a natural sweetness that balances the tanginess of the tomatoes.
- 3Always cool the tomato mixture completely before grinding to ensure a safe blending process and a better texture.
- 4The combination of tamarind and jaggery is key to achieving the authentic sweet, sour, and spicy taste profile.
- 5For a smoother chutney, you can blanch and peel the tomatoes before chopping and cooking.
- 6This chutney tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
With Coconut
Add 2-3 tablespoons of freshly grated coconut to the grinder along with the tomato mixture for a richer, creamier texture and milder flavor.
With Fresh HerbsWith Fresh Herbs
Incorporate a small handful of fresh coriander or mint leaves while grinding to add a fresh, herbaceous note to the chutney.
Spicier VersionSpicier Version
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.
No Onion/Garlic VersionNo Onion/Garlic Version
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.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that becomes more bioavailable when cooked. Lycopene helps protect cells from damage.
Aids Digestion
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.
Heart-Healthy
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.
Frequently asked questions
One serving of Thakkali Chutney (approximately 1/4 cup) contains around 110-120 calories, primarily from the sesame oil and carbohydrates from the vegetables.