Sutta Thakkali Chutney Recipe, South Indian Chutney recipes
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Sutta Thakkali Chutney recipe, Tomatoes Roasted on the stovetop and then grind. Smokey flavored chutney recipe
Recipe type: Side dish for idli dosa
Cuisine: TamilNadu
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Once done transfer it to a bowl and add the tempering.
  4. Sutta Thakkali Chutney is ready to serve.
  5. It goes well with Paniyaram, Idli, Dosa. It stays well for 2 days in the fridge.
keep in low flame so that vegetables cook inside, in high flame, it will burn soon
Recipe by Prema's Culinary at