Tomato And Chilli Thokku/Chutney

Published On February 2, 2018
In Article
By Sandhya Harsh
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Prep Time
7 Minutes
Cook Time
15 Minutes
Difficulty Level
Intermediate

Ingredients

Tomatoes - 1 Kilogram
Green Chillies - 300 Gram
Grated Ginger - small piece (optional)
Curry leaves - few (optional)
Salt as per taste
Red chilli powder - 1/2 Teaspoon
Cumin/Jeera powder - 1/2 Teaspoon
Black Pepper powder - 1/2 Teaspoon
Garam Masala/all spice mix - 1/4 tspn (optional)
Roasted Methi/Fenugreek seed powder - 1 Teaspoon
Powdered Sugar - 1 to 2 Teaspoon (as per taste)
Oil - 1 to 2 Tablespoon
Mustard/rai - 1/2 Teaspoon
Asafoetida/Heeng - A pinch

Instructions

Wash and chop tomatoes and chillies. Grate or chop ginger too. Wash curry leaves. Take all these ingredients in a mixer and grind it into a coarse paste.
Dry roast a teaspoon of methidana. Cool and grind it to powder.
Take the coarse paste in a thick heavy bottomed pan and cook this on a medium flame.
Keep stirring in between and cook on low to medium flame for 10-15 mins till all water evaporates and the thokku/chutney gets thick in consistency.
Add salt, red chilli powder and garam masala powder, powdered sugar, black pepper powder, methi powder and jeera powder. Mix well and cook for a min or two.
Heat oil in another pan. When hot, temper with heeng and rai. Lower the flame, add it to the cooked tomato chillies thokku.
Switch off the flame and let it cool. Can store it for weeks in a refrigerator.
Your 'Tomato And Chilli Thokku/Chutney' is ready to be enjoyed with dosa, idly, uttapam, pancakes, rice, phulkas.
Note: If you want this to store for a longer duration, add 2 tablespoons of vinegar or more oil such that it floats on top. Mix well, put in a sterile glass jar and store in a refrigerator.

Servings : 12
Ready in : 25 Minutes
Special Category : Pickles
Recipe Type : Breakfast, Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.