Tomato Onion Chutney Recipe – Thakkali Thokku

Tomato Onion Chutney Recipe | No Grind Tomato Onion Chutney | Tamil Nadu Style Thakkali Chutney Recipe | Tomato Chutney without Mixie | How to make easy Tomato Chutney | Thakkali Thokku Recipe Video  | இட்லி தோசைக்கு தொட்டுக்க அட்டகாசமா ஒரு சட்னி இட்லி தோசைக்கு தொட்டுக்க சட்னி | இட்லி தோசைக்கு தொட்டுக்க இப்படி செஞ்சி பாருங்க

Tomato Chutney is my utmost favorite of all chutneys! Every family has its own version of making and I enjoy making my mom’s style which is simple to make, includes onion fresh ginger garlic and most of all easy peasy with no grinding involved. Many many lunch box memories pop up, as this used to be packed at least twice a week with either idli or chapati! 

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I have already shared many versions of tomato chutneys, here are a few

Easy Tomato Chutney – Boiled Tomato Chutney – Thakkali Chutney

Tomato Onion Chutney (with coconut)

Chettinad Tomato Pudina Chutney – Chettinad Kara Chutney

Tomato Onion Gothsu – Tomato Gotsu using coconut

RECIPE VIDEO IN TAMIL        

Print Recipe

Tomato Onion Chutney

Simple homestyle no grind method Tomato chutney, a perfect side for idli dosa & Chapati!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Breakfast, dinner

Cuisine: Indian, southindian, Tamilnadu

Keyword: no grind tomato chutney, thakkali chutney, tomato chutney

Servings: 6

Author: Mullai Madavan

Ingredients

• 4 cups Tomato chopped, ripe & juicy
• 2 cups Onion chopped
• 3 hot Green Chili slit open
• 2 tbsp Ginger crushed
• 2 tbsp Garlic
• 1/4 tsp Turmeric powder
• 2 tsp Red chilli powder
• 1 tbsp Coriander /dhania powder
• 2 tsp Salt or to taste
• 1/2 tsp Mustard
• 1/2 tsp Split black gram
• 1/2 tsp Cumin seeds
• 10 leaves Curry leaves
• 1/4 cup Coriander leaves for garnishing
• 1/4 cup Oil

Instructions

• Heat oil in a pan, temper with mustard seeds, split black gram, cumin seeds and curry leaves.
  
• Add chopped onions and saute for few minutes.
  
• Add crushed fresh ginger, garlic and green chilies. Saute these over medium flame for 5 minutes adding a pinch of salt.
  
• Now add chopped tomatoes which are ripe and juicy.
  
• Add turmeric powder, red chili powder, coriander powder and salt. Mix well to combine.
  
• Cover and cook this over low flame for 10 to 15 minutes.
  
• After slow cooking the tomatoes turn mushy and the whole mixture will have a liquidly consistency.
  
• Simmer this for another 15 to 20 minutes or until it gets thick with oil oozing out of it.
  
• Garnish with curry leaves and coriander leaves. Mix well and turn off.
  
• Serve it as a side for idli dosa or chapati!
  

Video

Notes

Stores well for 2 to 3 days at room temperature. Refrigeration keeps its good for up to a week.

Good for long travel, picnics and lunch box.

Choose ripe and juicy tomatoes on the vine for better taste.

Use fresh ginger and garlic for a nice texture and flavor.

You may replace all those spice powder with Kuzhambu Milagi Thool / All purpose curry powder to keep it much more simple.