THAKKALI CHUTNEY (TOMATO CHUTNEY)
When I first started blogging, I showed pictures of tomato chutney that was made with both red and green tomatoes and said that I would soon post the recipe. That “soon” never arrived until Sowmya asked for the recipe in a comment on that previous post a few days ago.
Since it likewise fits with my topic of the month, simple cooking with not many fixings – it is right here. The image of the breakfast we had earlier this week was taken with an iPhone.
For this, choose red tomatoes that are firm but fully ripe. I chose the Bangalore variety because it is fleshier and contains fewer seeds and water than the local variety. As a result, it takes less time to dry and prepare this chutney. You can use tamarind extract or ready-made tamarind paste to make up for the less sour taste compared to the local variety.
Garlic will not be present in the authentic Tamil Brahmin dish. Without the garlic, this is my addition, and it tastes just as good.
5 large, red, ripe tomatoes cubed roughly 1 to 2 tablespoons olive oil Tempering:
1/2 tsp mustard seeds dark
3 – 4 chillies dried red , broken into bits
squeeze asafoetida fat
1 tsp Chana dal
1 tsp dal udad
1/4 tsp fenugreek seeds
1 – 2 branches curry leaves
4 – 5 cloves garlic , squashed and minced (discretionary).
1 tsp salt or to taste .
1/2 to 1 teaspoon of red chili powder.
turmeric powder, 1/4 teaspoon.
Heat the oil in a kadai with a heavy bottom. Splutter the mustard seeds.
Stir in the udad dal and chana dal until golden.
Then, add the asafoetida, fenugreek seeds, curry leaves, red chillies and garlic and mix briefly or so on medium intensity.
Salt and chopped tomatoes should be added. Continue stirring over medium-high heat until tomatoes break down, become cooked, and become pulpy. For this amount, this should take between 8 and 10 minutes. Add the red chilli powder and turmeric toward the end. Adjust if salt is found.
Tomato baath can be made with steamed and cooled rice or served with idlis, dosas, or mixed in. This can also be spread on sandwiches. This can be stored in an airtight bottle in the refrigerator for three to four days, but we consume it all at once.
Conventional Tamil chutneys, pickles are for the most part made with gingelly oil. It gives its own taste to the arrangement. However, you can use any oil you like, including mustard oil, to give the chutney a sharp, pungent flavor. There is no need to use garlic. Using or not using this one ingredient will give you a completely different flavor dimension.
Variations During the cooking process, you can add a handful of chopped mint leaves or a teaspoon of dried mint.