Madurai Spicy Tomato Chutney (Thakkali Vengayam Chutney) Recipe

Madurai Spicy Tomato Chutney (Thakkali Vengayam Chutney) Recipe

A delightful accompaniment to any South Indian breakfast, the Madurai Spicy Tomato Chutney, also known as Thakkali Vengayam Chutney, is a burst of flavor with its rich blend of tomatoes, onions, and spices. This chutney is an essential side dish in Tamil Nadu, often paired with idlis, dosas, or steamed rice millet cakes like Ragi Idli. The tangy tomatoes combined with the heat from dry red chillies and a hint of sweetness from sugar make this chutney irresistible.

Ingredients

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Cuisine: Tamil Nadu

Course: Side Dish

Diet: Vegetarian

Instructions

1. Prepare the Ingredients:

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   • Start by finely chopping the onions and tomatoes. Set them aside for later use.

2. Cooking the Chutney Base:

   • Heat 1 teaspoon of gingelly oil (sesame oil) in a kadai (wok) on medium flame. Add the dry red chillies, 1 chopped onion, and 1 chopped tomato to the pan.
   • Sauté this mixture for about 5 minutes, until the vegetables soften and the flavors begin to meld.
   • Turn off the flame and allow the mixture to cool.

3. Grinding the Mixture:

   • Once the sautéed vegetables have cooled, transfer them to a mixer-jar. Add 2 tablespoons of water to help with the grinding process.
   • Grind the ingredients to a smooth paste and set aside.

4. Tempering the Spices:

   • In the same kadai, add the remaining gingelly oil (2 teaspoons). Once the oil is hot, add the mustard seeds and let them crackle.
   • Next, add 2 teaspoons of white urad dal (split) and sauté for a couple of minutes until the urad dal turns golden and aromatic.
   • Add the curry leaves and cook them for another minute.

5. Cooking the Onions and Tomatoes:

   • Add the remaining chopped onions to the kadai and sauté until they become soft and translucent.
   • Once the onions are cooked, add the remaining chopped tomatoes. Cover and cook for 3-4 minutes until the tomatoes soften but remain slightly chunky.

6. Final Assembly:

   • Now, add the ground chili-tomato-onion paste into the kadai along with a splash of water to adjust the consistency.
   • Stir everything together and bring it to a single boil.
   • Add salt, tamarind paste, and sugar to balance the flavors. Stir well and cook for another 2-3 minutes.

7. Serve:

   • Turn off the flame once the chutney reaches your desired consistency.
   • Serve your Madurai Spicy Tomato Chutney hot as a side dish. It pairs wonderfully with Ragi Idli (steamed rice millet cakes) or Kumbakonam Filter Coffee for a truly authentic South Indian breakfast experience.

Tips for the Best Madurai Style Tomato Chutney:

• Adjust the Spice Level: If you prefer a milder chutney, reduce the number of dry red chillies. You can also de-seed them to cut down on the heat.
• Tamarind Paste: This is key to achieving the tangy flavor typical of Madurai chutneys. If you don’t have tamarind paste, you can use fresh tamarind soaked in water.
• Consistency: Depending on your preference, you can adjust the water quantity to make the chutney thicker or runnier.

Enjoy the unique flavors of Madurai with this spicy, tangy chutney that adds a bold kick to your meals.