Saturday, September 9, 2017

Tomato Chutney Recipe | Thanjavur Style Thakkali Chutney | Gluten Free and Vegan Recipe

Thakkali Chutney

Hi Supermoms,

Chutney is an important part of our daily tiffin and I don't mind repeating that  'A good Chutney can elevate the tiffin experience to a different level'. A great chutney needs just a few ingredients . Today, I am sharing a very tasty and a handy chutney recipe that can be made in a few minutes and in just three to four steps.

You can use this chutney as a side dish for your tiffin as well as use it as a spread on bread and rotis. You can even use it as a pizza sauce when you are in short of time to prepare anything elaborate . 

This is my Mother- in -Law's recipe and I am ever grateful to her for sharing such amazing recipes with me. 

Tomato Chutney Recipe

Recipe Courtesy : Mrs. P. Prema 

Thanjavur Style Thakkali Chutney Recipe :

Preparation time : 2 minutes
Cooking time : 12-15 minutes 
Serves : 4
1 cup = 250 ml cup 

Ingredients :

4 tomatoes ( ripe)
3/4  teaspoon Kashmiri Chilli powder ( adjust according to your spice preference)
1/4 teaspoon roasted and ground fenugreek powder/methi powder 
salt to taste 

For tempering :

2 teaspoons oil ( I use sesame oil)
1/2 teaspoon mustard seeds
1 sprig curry leaves 

For garnish :

1 teaspoon cilantro leaves  ( finely chopped, optional) 

Method :

1. Puree the raw tomatoes and set it aside.
Chef tip : Do not add water.
2. Heat a kadai/wok or pan with oil and temper with mustard seeds and curry leaves. 
3. Add the tomato puree , chilli powder, salt and cook over low flame for 5-7 minutes. 

4. Now add the methi powder and continue to cook till the raw smell of tomatoes disappear.

Chef tip : If you want to store it for a longer time or want to carry it for travel, then keep cooking till all the excess water evaporates and the oil separates on the sides of the pan. 

Your delicious , simple and quick Thakkali Chutney is now ready. I served it with spongy Kal dosai. 

Tomato Chutney Recipe

Happy Cooking !

With love,


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