Tomato Chutney- Version 2 /Thakkali Chutney/ Tomato Pachadi


We are entering the 3rd week of Blogging Marathon #72 and for this week I chose Dip,Sauce and Spread as theme.

For day1,its a finger licking tomato chutney with coconut and mint.This chutney recipe has been lying in my draft since summer.Last Summer I had lot of home grown tomatoes and relished so many tomato based dishes.

I had this chutney in a friend's place and she paired it with urad dhal vadas.It was so delicious with a perfect  taste.She shared the recipe and made it the next day itself and clicked.The chutney pairs very well with idly,dosa,vada and even can be mixed with rice along with a dash of ghee.Try this yummy and finger licking chutney.




                                                         
                                                                                                                   
                         Tomato ChutneyThakkali Chutney- Version 2


                                                                  
   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 10 -15minutes
   Serves ~ 4(generously)


  Ingredients




  
Ingredient
Quantity
Tomato(chopped roughly)
6-7 (medium size)
Mint leaves/pudina
1/2 cup(tightly packed)
Green chilly/pachamilagai
4-5
Coconut(grated)
4-5 tbs
Red chilly/varamilagai
2-3
Sesame seed/yellu
1 tbs
Coriander seeds/dhaniya
 1 tbs
Garlic/poondu
3- cloves
Salt
1 tsp or to taste
Oil
2 tbs

 For Tempering


Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Urad dhal/ulutham paruppu
1/2 tsp
Asafoetida/perungayam
a pinch
Curry leaves/karivepillai
few leaves
  
   Method 
  • Heat around a tbs of oil in a pan,to this add the green chilly,red chilly,sesame seeds and coriander seeds,fry it for 2 minutes.Add in the mint leaves and garlic,saute it till the leaves change its color.Add in the chopped tomato..
  • Cook it until mushy,add in salt.Put off the flame,let it cool down. After cooling,take the mixture in a blender jar. Grind it to a coarse paste.
  •  Now add in the grated coconut and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.
  • Serve it with idly or dosa





  • The amount chillies given here is for a bit spicier version.It can be altered according to personal preference. .
  • This chutney stays good for 2-3 days if it is stored in the refrigerator.
  • Here I didn't use any tamarind as the tomatoes were sour enough.If needed add it along with the tomatoes.
  • Coriander leaves can also be added along with mint leaves.
  • Also a tbs of peanuts can be added along with sesame seeds.

Enjoy..................................



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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

10 comments:

Interesting.. never added ellu and pudina. Gonna try it for sure Nalini... awesome

This is a delicious chutney with tomato and mint. I will try it this soon.

I love the idea you used here with tomato.Its spicy,right? What is tthis best combinations?

Can imagine having this chutney with vadas, simply irresistible.

Love the chutney and the presentation as well

Adding mint in tomato chutney is interesting, bookmarked it.Looks delicious.

Nalini, I couldn't focus on getting to the recipe after seeing your clicks. My eyes refuses to look anywhere else. Awesome!

Nalini, my hubby saw these pics from FB and he was enquiring, what lens she uses??Awesome clicks da, u use 35mm right???
As sandhya says, it is very difficult to concentrate on the recipe after seeing the clicks, i m just scrolling up and down and drooling at the pics!!!

Very interesting chutney. Shall try it soon.

The blog article very surprised to me! Your writing is good. In this I learned a lot! Thank you!

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