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Tomato Chutney Recipe – 2 In 1 For Idli & Dosa

Time and servings

Nutrition

Per box.

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About

Tomato Chutney, also known as Thanni Thakkali Chutney, is a classic South Indian side dish that brings freshness and vibrant flavour to everyday meals. It is a must for popular breakfast dishes like idli, dosa, pongal, and vada. The chutney stands out for its bright colour and tangy-sweet taste, which instantly lifts any plate. It breaks the routine of plain white or green coconut chutneys and adds depth to the morning spread. Preparing it requires only basic kitchen ingredients: ripe tomatoes, red chillies, and garlic. The mix turns smooth and aromatic when tempered with mustard and curry leaves. Its thin texture makes it easy to pour and enjoy with soft idlis or crispy dosas. Many enjoy it as a light, watery chutney that pairs beautifully with hot breakfast items. The recipe brings both colour and comfort to a traditional South Indian breakfast. This chutney is not limited to breakfast alone. It also complements simple lunches and dinners with rasam rice, dal rice, or chapathi. Many homes prepare it without coconut to naturally extend its shelf life. The version made only with tomato stays fresh longer and retains its bold flavour. Some prefer to pair it with coconut chutney for a richer and more layered taste experience. The watery version, known as Thanni Thakkali Chutney, is often served as a substitute for sambar in quick meals. It blends the tang of tomato with the mild spice of red chillies in perfect harmony. Adjusting the spice or consistency can make it suitable for any palate. The chutney’s simplicity and versatility make it a favourite across generations. Overall, it remains one of the most loved and practical chutneys in South Indian cooking. Fun Fact:
In Tamil households, Thanni Thakkali Chutney is so popular that many locals jokingly call it “lazy sambar” because it gives the same satisfaction without the effort of preparing a full sambar.

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Ingredients

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for roasting:

  • 1 kg tomato
  • 2 tbsp oil
  • 15 clove garlic

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for chutney:

  • ½ cup oil
  • 1 tsp mustard
  • 1 tsp urad dal
  • 1 tsp chana dal
  • ¼ tsp methi
  • 2 dried red chilli (broken)
  • few curry leaves
  • pinch hing
  • 4 tbsp chilli powder
  • 1 tsp turmeric
  • 2 tbsp salt
  • 1 tbsp jaggery

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Instructions

  1. firstly, in pan place 1 kg tomato cut into half.
  2. add 2 tbsp oil and roast on medium flame.
  3. flip over and cook both sides.
  4. also, add 15 cloves garlic and roast uniformly.
  5. roast until the skin of the tomato softens.
  6. cool completely, and tranfer to the mixer grinder.
  7. grind to smooth paste without adding any water. keep aside.
  8. in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.
  9. splutter the tempering keeping the flame on medium.
  10. keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric.
  11. saute on low flame until the spices turn aromatic.
  12. further, add the prepared tomato garlic puree and mix well.
  13. cover and cook for 20 minutes or until the oil separates from the sides.
  14. also, add 2 tbsp salt and 1 tbsp jaggery.
  15. mix well and continue to cook until the oil separates from the sides.
  16. finally, enjoy tomato chutney with rice, idli or dosa.

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Step-by-step

1
firstly, in pan place 1 kg tomato cut into half.
2
add 2 tbsp oil and roast on medium flame.
3
flip over and cook both sides.
4
also, add 15 cloves garlic and roast uniformly.
5
roast until the skin of the tomato softens.
6
cool completely, and tranfer to the mixer grinder.
7
grind to smooth paste without adding any water. keep aside.
8
in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing.
9
splutter the tempering keeping the flame on medium.
10
keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric.
11
saute on low flame until the spices turn aromatic.
12
further, add the prepared tomato garlic puree and mix well.
13
cover and cook for 20 minutes or until the oil separates from the sides.
14
also, add 2 tbsp salt and 1 tbsp jaggery.
15
mix well and continue to cook until the oil separates from the sides.
16
finally, enjoy tomato chutney with rice, idli or dosa.Tomato Chutney Recipe

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Video

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Tips

Multipurpose South Indian Tomato Chutney | Thanni Thakkali Chutney is a vibrant, tangy, and watery tomato-based chutney that pairs perfectly with idli, dosa, and vada. It also complements rice, chapati, and roti, making it a versatile side for any meal.
  1. Fresh Tomatoes: Use ripe red tomatoes for the best flavour. Sauté them well until the raw smell disappears.
  2. Tempering: Add mustard seeds, urad dal, curry leaves, and garlic. This enhances aroma and gives a rich South Indian touch.
  3. Balanced Spice: Adjust red chillies and salt carefully. The chutney should stay tangy yet balanced in heat.
  4. No Coconut: Avoid coconut if you need a longer shelf life. Plain tomato chutney stays fresh for two to three days when refrigerated.
  5. Consistency: Add a little water after blending for a thin texture. This creates the traditional “Thanni Thakkali” style chutney that flows smoothly with idli or dosa.

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FAQ

Use only tomatoes and avoid coconut in the recipe. Store it in an airtight container in the refrigerator for up to three days.
Use ripe and red tomatoes for the best flavour. They provide natural tanginess and rich colour.
Yes, it pairs well with rasam rice, dal rice, chapathi, or roti. It also works as a light side dish for tiffin meals.
Add a little warm water after blending. Mix well until smooth and watery.
Use mustard seeds, urad dal, red chillies, and curry leaves in the tempering. These ingredients bring an authentic South Indian flavour.

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Notes

  • firstly, make sure to use red ripened tomato for good colour and flavour.
  • also, if the sourness of the tomato is less, then add small ball-sized tamarind.
  • additionally, adding jaggery helps to balance the flavour of sourness and spiciness.
  • finally, tomato chutney recipe stays good for a month when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tangy-tomato-chutney-recipe-idli-dosa/