This watery Thakkali Chutney is a comforting South Indian classic made with juicy tomatoes, onions, garlic, and a finishing touch of flavorful gosthu podi. Light, tangy, and full of flavor, it’s my daughter’s favorite, and my husband loves soaking his soft, fluffy idlis in this delicious chutney before enjoying every bite.
Thakkali Chutney (Tomato Chutney)
Ingredients
Seasoning
- 1 tbsp Gingely Oil (or) any oil
- ½ tsp Mustard seeds
- 1 tsp Chana Dal
- 1 tsp Split Urad dal
- 2 Green chilies slit
- 2 fat cloves Garlic chopped
- 1 sprig Curry leaves
- 1 small Red onion sliced
- ½ tsp Turmeric powder
- 3 big Vine tomatoes chopped
- Salt to taste
- 1 cup Water
- 2 tsp Gosthu Podi
- A handful of chopped Coriander leaves
Instructions
Now, let's cook!
- Heat oil in a kadai, when it's medium hot, add the seasonings – mustard seeds, chana dal, urad dal and saute till the dals turn brown. Then add curry leaves and chopped garlic.
- Add the sliced onions and saute till translucent.
- Add chopped tomatoes, turmeric powder and salt. Turn the flame to medium, saute and cover with a lid.
- The tomatoes will turn softer.
- Add one cup of water. Let it boil for 7 to 8 minutes in medium flame.
- Turn it off and add the Gosthu podi and mix it well. This chutney will be thin and watery. Garnish with a handful of chopped coriander. Relish with the idlis soaked in this chutney 🙂
Tips
- The more ripe and juicy the tomatoes, the richer and tangier the chutney will be.
- Let the tomatoes simmer well until they become soft and naturally sweet before adding the water.
- If your tomatoes are very tangy, add a small pinch of jaggery to balance the flavors without making the chutney sweet.
Lakshmi's Tip:
- Always add the gosthu podi after turning off the heat. It releases its wonderful aroma and gives the chutney its signature homemade flavor without losing its freshness
Goes well with Idly,Dosa or even Chapatis