Sutta Thakkali Chutney Recipe is one of Tamilnadu’s famous chutney and my native special chutney which we make in ammi(sil batta) Sutta Thakkali Chutney Recipe made with ripe tomatoes, green chilies, shallots, garlic, tamarind are roasted in direct flame and then ground. Something tastes like salsa but you feel the smoky flavor which is distinct and SO flavorful, you will stop have it. You should try this chutney in winter with steaming hot idli or Pongal and the dashing of Suttu Thakkali Chutney taste amazing. Nothing can beat this combo.
I still remember Amma Makes this chutney on the Charcoal stove(kumuti Aduppu), not on the stovetop. It gives extra flavor to the dish and the same way she makes Suttu Kathirikai Chutney. I have shared the Sutta Kathirikai Chutney and kal dosa recipe ten years back on my blog. Recently while is visit my mom’s place she made this for me. I told her till now I didn’t post this recipe I should share it. Today I was confused about what to make for Mappilai samba rice idli, suddenly I thought to share this, and here is the recipe. Even though I grind in mixie, very difficult to bring the same tastes which amma makes., still it tastes delicious. recipe below.
More Interesting Chutney recipes like Kothamalli Vidhai Chutney recipe, Onion chutney with coconut, Black Urad dal Chutney, Hotel-style coconut chutney, Thakkali Chutney recipe
How to make Suttu Thakkali Chutney recipe,
- 200 to 250 g Tomatoes
- 5 shallots
- 2 green chilies
- 4 garlic cloves
- a small berry size tamarind
- ½ tsp salt
- for tempering
- ½ tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 spring curry leaves
- Apply a teaspoon of oil on the 200 to 250g tomatoes, 5 shallots, 2 green chili, 4 garlic cloves. No need to peel the skin just place them on fire and roast them for 6-7 minutes turning them frequently with tongs. Keep the flame low so that it will turn soft inside. Once the skin is blackened, remove them cool down completely, and then remove the blackened skin.
- Transfer everything to a mixie jar, add a small berry sized tamarind and ½ tsp salt grinds it to a smooth paste. No need to add water.
- Once done transfer it to a bowl and add the tempering.
- Sutta Thakkali Chutney is ready to serve.
- It goes well with Paniyaram, Idli, Dosa. It stays well for 2 days in the fridge.
Step by step Sutta Thakkali Chutney recipe:
Apply a teaspoon of oil on the 200 to 250g tomatoes, 5 shallots, 2 green chili, 4 garlic cloves. No need to peel the skin just place them on fire and roast them for 6-7 minutes turning them frequently with tongs. Keep the flame low so that it will turn soft inside. Once the skin is blackened, remove them cool down completely, and then remove the blackened skin.
Transfer everything to a mixie jar, add a small berry sized tamarind and ½ tsp salt grinds it to a smooth paste. No need to add water.
Once done transfer it to a bowl and add the tempering.
Sutta Thakkali Chutney is ready to serve. It goes well with Paniyaram, Idli, Dosa. It stays well for 2 days in the fridge.
Do try this Sutta Thakkali Chutney Recipe and let me know your feedback.
Have a Good Day Makkale🤗💕❤
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