Takali (Tomato) Chutney
Spicy and Tangy Tomato Chutney to relish with South Indian Delicacies
Ingredients
- 3 Count Cloves
- 2 Small Sticks Cinnamon
- 2 Tbspn Chana Dal
- 1 Tbspn Urad Dal
- 4 Count Whole Red Chilies Spicy
- 5 Count Whole Red Chilies Kashmiri (this will add color to the Chutney)
- 1 Cup Onions
- 1&1/2 Cup Tomatoes
- 2 Tbspn Oil
- Salt to Taste
Instructions
- Heat Oil in a pan (Keep the flame low)
- Add Cloves and Cinnamon
- Add Chana Dal and roast for few mins.
- Add Urad Dal and Roast for few mins.
- Add Whole Red Chilies and roast until you get aroma of Chilies (this will indicate chilies are roasted).
- Add onions and cook for few mins until they are half cooked (because onions will further cook with Tomatoes)
- Add Tomatoes
- Add Salt right after adding tomatoes and let the tomatoes get fully cooked.
- Once the tomatoes are cooked take the pan off flame and let the mixture sit for about 10 mins to cool
- Add this mixture in mixer grinder and grind into fine paste.
- Tomatoes will release juice and hence we would not need to add water. But if the Tomatoes are not very juicy you can add little water to ensure we can make smooth but thick paste.
- Once the Chutney is ready, it can be stored in refrigerator for about 2 weeks.
- This is a great accompaniment for Rava Idly, Plain Idly, Dosa, Pongal and many other South Indian Dishes
Video
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