Tomato Chutney/Thakkali Chutney- Day 3

Serves:  About 1 Large Cup

Cooking time: 30 mins


  • Ripe Tomatoes – About 6
  • 1/2 tsp of Mustard Seeds 
  • A generous pinch of Asafoetida 
  • Salt to taste
  • 1 tsp Chilly Powder
  • 2 1/2  tbs of Gingelly oil
  • Coarsely grind the tomatoes. ( It should be little lumpy)
  • Heat 1 tblspn oil in the pan and add mustard seeds. 
  • Wait for it to pop and add the tomato pulp.
  • Put  the stove in medium and let it simmer till all the water is gone.
  • When the water dries up completely, add Chilly powder, Asafoetida and Salt.
  • Mix it thoroughly and add the remaining oil.
  • Cook till the oil starts oozing out of the pulp.
  • Serve it with Dosas.
Paatti Says:
  • Boiling tomatoes in water, peeling its skin and then crushing to form pulp would give better results.

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