South Indian Tomato Chutney (Onion-Free, Garlic-Free)
15 minutes
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About South Indian Tomato Chutney (Onion-Free, Garlic-Free)
This vibrant South Indian Tomato Chutney is a quick and easy recipe perfect for those seeking a flavorful, onion-and-garlic-free condiment. A true classic, its tangy taste complements idli, dosa, parathas, and more, making it a versatile addition to any meal.Inspired by a cherished family recipe passed down from my aunt, this chutney captures the essence of her warmth and kindness. The pure, bright tomato flavor shines through, making it an irresistible addition to your table.Easily made in large batches for convenient weekday meals, this Thakkali Chutney is sure to become a family favorite. Try it and let me know what you think!
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For the Chutney Base
- 4 Tomato large, ripe tomatoes
- 1 tbsp Gram black, split, urad dal
- 1.5 tsp Chickpea split chickpeas
- 4-5 Chili adjust to your spice preference, dry red chilies, red
- 1 tbsp Curry Leaves
- 1/2 tsp Asafoetida hing
- 1 Tamarind or to taste, small lemon-sized ball
- 2 tsp Cooking Oil
- 1.5 tsp Salt or to taste
For Tempering
- 1 tsp Cooking Oil
- 1.5 tsp Mustard Seeds rai
- 1 tbsp Curry Leaves
- 1/2 cup Water as needed for blending
Instructions
Prepare the Tomatoes
- Wash and cut the tomatoes into small pieces. Alternatively, slit the tomatoes and microwave for 4-5 minutes. If microwaving, peel the tomatoes and then blend into a puree.
Sauté the Dal and Spices
- Heat 2 teaspoons of oil in a pan. Add mustard seeds and sauté until they splutter. Add urad dal, chana dal, red chilies, curry leaves, and asafoetida. Sauté for a few minutes until the lentils turn golden brown.
Add Tamarind and Tomatoes
- Add the tamarind and sauté until the raw smell dissipates. Add the chopped tomatoes (or tomato puree) and a little salt. Cook until the raw smell of tomatoes is gone and the oil separates.
Blend and Temper
- Remove from heat and let cool slightly. Transfer to a blender and blend to a smooth paste, adding water as needed for desired consistency.
Final Tempering
- Heat 1 teaspoon of oil in a small pan. Add mustard seeds and curry leaves. Once the mustard seeds splutter, pour this tempering over the chutney.
Serve
- Your South Indian Tomato Chutney is ready! Serve with idli, dosa, vada, pakodas, parathas, or rice.
Recipe Notes
Expert Tips for the Best Tomato Chutney
- For a smoother chutney, remove the tomato skins before blending.
- Adjust the amount of red chilies according to your spice preference.
- If you don't have tamarind, you can substitute with a squeeze of lemon juice.
- Store leftover chutney in an airtight container in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 60kcalCarbohydrates: 4gProtein: 1gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1140mgFiber: 1gSugar: 2g
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3 Comments
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This looks so good! Appreciate the share.
What a delicious recipe! Thanks for posting.
Such a perfect dish! Thank you.