Thakkali Chutney / Tomato Chutney

This is one dish that has many many memories associated with it. My grandma used to make it quite often since me and my bro love it. And we call it 'thakkali oorindi' where the word 'oorindi' comes from saying 'noorindi' very often. 'Noorindi' in "our" telugu means ground (past tenst of grind!). Ok this explanation is getting way too confusing so I will fill you in on why I call the word "our" telugu and where in India I am actually from. 'Cuz that's a long (long) story.


My sis took the recipe from amma last summer and I took the picture. Because of that, I get to post it first, I guess. Thanks sis, for sending the recipe over email 'cuz god knows I wouldn't have been able to remember it otherwise. Don't get put off by the roast-remove steps in the directions of the recipe, really. Its worth it!

What I Used:

Ripe red tomatoes, slightly sour - 500gm, diced
Big onions-3, chopped
Garlic - 2 cloves
Coriander seeds - 1 tbsp
Grated coconut - 1 tbsp (optional)
Red chillies - about 12, depending on taste
Mustard seed - 1/8 tsp
Hing/Asafoetida/Kaayam -1/4 tsp
Curry leaves - a few
Oil (preferably gingelly/sesame) - 3 tbsp + 2 tsp + 2 tsp
Salt - to taste

How I Made It:

1. There are four ingredients that need to be fried separately and kept aside. So follow this order.

- In a broad frying pan and 2 tsp oil and the coriander seeds. Fry for 30 seconds and remove.

- Red chillies - roast for a minute - remove.

- Coconut - roast for a minute - remove.

- Now add another 2 tsp oil and fry the onions till golden brown and soft. Remove.

- Finally add the tomatoes and saute them for about 10 minutes on a medium fire, until they are half cooked.

2. Transfer all the roasted ingredients in a blender and add the garlic raw. Blend till smooth, adding not more than half a cup water. The mixture should be thick than watery.

3. Add the 3tbsp oil into the same pan, temper mustard seeds and add curry leaves and hing. Transfer the blended mixture into the pan, add salt and stir occasionally until the oil separates and you left with a thick, red chutney that smells mouthwatering.

This tomato-onion-garlic chutney has a good shelf life and goes well with rice, dosa, idly etc. I have posted a similar yet simpler tomato chutney here before. You can try it in case you are pressed for time.

I am sending this family favourite to Suganya for her Vegan Ventures Round 2.