Thakkali Chutney | Charred Tomato Chutney | Chutney recipe

Thakkali Chutney/ Tomato Chutney, a delicious chutney made from the charred tomatoes and a few Indian Spices. It makes an excellent pair with both idli and dosa varieties. In our home, we have been making this chutney for generations without any change in the recipe. 

Amma had learnt this chutney recipe from Aachi(Paternal Grandma) and from her, i have learnt it recently. This chutney can be made with both regular size tomatoes and cherry tomatoes. 

While growing up, I didn't like this chutney at all, there was an incident for my dislike. I think around 8 or 9 old, after had this chutney with idli for breakfast, i threw up like anything, after that incident i was paranoid to give it a try on this chutney(definitely chutney was not the reason for my threw up!), so whenever Amma makes this chutney at home, for me alone she would make some other chutneys.

 Again in my 20s only, I started to like this chutney. Now when I look back into it, I realize how crazy I was then !!! 

Back to the recipe, the charred tomatoes give the smoky flavor to the chutney and that flavor is so unique to this chutney. If you like charred tomato flavor, then definitely give this chutney a try!. Now let's check out on how to make this delicious & flavorful chutney. 

Thakkali Chutney | Tomato Chutney

Preparation Time : 1 hr | Cooking Time : 25 mins | Serves : 2 
Recipe Category: Chutney | Recipe Cuisine: Indian
Thakkali Chutney, Charred Tomato Chutney, Tomato Chutney Thakkali Chutney/ Tomato Chutney, a delicious chutney made from the charred tomatoes and a few Indian Spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Tomato - 2 
Urad dal(skinned or unskinned) - 1 tsp
Red chili - 2
Grated Coconut - 1/4 cup
Garlic - 1 pod
Salt - to taste
Oil - 1/2 tsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl onion - 1(finely choppe)
Curry leaves - few

Procedure

Heat a kadai with few drops of oil, add urad dal & red chili and roast till the dal becomes golden brown, remove from the heat and transfer to the plate.

In the same kadai, add grated coconut and garlic, roast till the coconut becomes golden brown, remove from the heat and transfer to the plate to cool.Again in the same kadai, add 1/2 tsp of oil and then add the tomatoes & let it charred. Rotate the tomatoes once in a while till it becomes soft and the skin becomes black here and there and have that smoky flavor.

Let it also cool and then remove the skin. In the mixie jar, add all the ingredients except tomatoes and grind into coarse powder.

Next chop the tomatoes roughly and then add into the mixie jar along with enough salt. Grind them into smooth paste. Heat the oil for tempering and add the mustard, let the mustard crackle.

Then add the urad dal, onion and curry leaves, saute it for 20 secs, then add the chutney and if needed add water as per your liking.Let it comes to boil and then simmer for 5 mins. 

Tasty and flavorful tomato chutney is ready.

Related : How to make Onion Kara Chutney 

Notes:

• While saute the tomatoes, keep the flame in low and it takes minimum 15 minutes to becomes soft, other wise the outer skin easily browned and inner part remains uncooked.
• Instead of skin urad dal, you can use unskinned urad dal also, but the flavor from skin urad dal is quite unique.
• Since all the ingredients are dry roasted for this chutney, it stays well for a day in room temperature even on sunny days. 
  

You can serve this chutney with idli and kal dosai too . Ps: I have taken these pictures on various days