Thakkali Chutney recipe without onion and garlic, How to make Tomato Chutney
Prep time
Cook time
Total time
Spicy tangy tomato chutney recipe with pureed tomatoes.
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
  • To grind Tomato puree:
  • 6-7 medium-sized riped Tomatoes
  • 3 dry red chili
  • a gooseberry sized Tamarind
  • ½ cup water
  • For Thakkali chutney masala powder:
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • For tempering:
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • a spring curry leaves
  • 1 tsp Chili powder
  • ⅓ tsp turmeric powder
  • salt as needed
  1. make tomato puree, boil tomatoes with tamarind. till the tomatoes become soft and tender.
  2. No need peal the skin, cool down completely and then grind to a nice puree.
  3. Now make masala powder, dry roast the mustard seeds, cumin seeds, fenugreek seeds. till the fenugreek seeds turn brown. Make sure that it should not burn.
  4. Grind the powder and keep aside.
  5. Heat the pan with a tsp of oil and temper with mustard seeds, urad dal, and curry leaves. Add the ground puree and masala powder, turmeric powder, chili powder & salt mix well.
  6. cover and cook for 10 mins in low flame or till the chutney turns thick.
  7. Delicious tasty Thakkali chutney is ready to serve.
you can boil the red chili along with the tomatoes and tamarind. skip chili powder.
Don't over Roast the masala, just till golden.
Adjust salt according to the spice level of the chilies.
Adding gingelly oil(nallennai) while tempering not only gives flavor, it balances the spice level well.
Recipe by Prema's Culinary at