Tomato Onion Chutney Recipe – Thakkali Vengayam Chutney
Introduction:
Thakkali Vengayam Chutney, also known as Tomato Onion Chutney, is a classic and irresistible South Indian side dish that perfectly complements a wide range of dishes. This chutney is made from the fresh and vibrant flavors of ripe tomatoes, tender pearl onions (sambar onions), and a handful of spices that bring a balance of heat and depth. Ideal for serving with dosas, idlis, or even rice, this chutney will surely become a staple in your kitchen.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomatoes (roughly chopped) | 4 |
| Pearl onions (Sambar onions) | 1/2 cup |
| Green chilli | 1 |
| Asafoetida (Hing) | 1/4 teaspoon (optional) |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Salt | To taste |
Ingredients for Seasoning:
| Ingredient | Quantity |
|---|---|
| Sesame (Gingelly) Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 4 leaves |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 4-6
Instructions:
-
Prepare the base chutney:
- Heat 1 tablespoon of sesame (gingelly) oil in a small pan. Add the pearl onions (sambar onions) and sauté them until they become soft and translucent. This step should take around 3-4 minutes.
-
Cook the tomatoes:
- Add the chopped tomatoes to the sautéed onions. Follow with the green chili, salt, asafoetida (hing), and turmeric powder. Stir well to combine all the ingredients.
- Cook this mixture on medium heat, stirring occasionally, until the tomatoes soften and release their juices. Continue to cook until most of the water from the tomatoes evaporates, leaving behind a thick, mushy mixture. This should take about 8-10 minutes.
-
Cool and blend:
- Remove the pan from heat and allow the chutney mixture to cool slightly. Once cooled, transfer it to a blender or grinding stone, and grind it into a smooth paste. If needed, add a little water to reach your desired consistency. Set aside the chutney.
-
Prepare the seasoning:
- Heat 1 teaspoon of sesame (gingelly) oil in another small pan. Add the mustard seeds (rai/kadugu) and allow them to splutter.
- Add the white urad dal and sauté for a few seconds until it turns golden brown.
- Toss in the curry leaves and stir for another 10 seconds, allowing the aroma to release.
-
Combine and adjust:
- Pour the seasoning over the ground chutney and stir to combine. Taste the chutney and adjust the salt and spice levels as necessary.
-
Serving:
- Serve your Tomato Onion Chutney alongside your favorite South Indian dishes such as Kanchipuram Masala Dosa, idli, or even plain rice. Pair it with a cup of South Indian Filter Coffee for a complete, mouthwatering South Indian breakfast or brunch experience.
Tips for the Perfect Thakkali Vengayam Chutney:
- You can adjust the spice level of the chutney by increasing or decreasing the amount of green chili used.
- If you like a smoother chutney, feel free to add a little more water while grinding.
- This chutney stores well in the refrigerator for up to 2-3 days. Ensure it’s kept in an airtight container to preserve its freshness.
This Tomato Onion Chutney recipe is an absolute delight and brings together the subtle sweetness of tomatoes with the sharpness of onions and spices. Whether you’re serving it as part of a festive meal or as a side to your everyday dishes, this chutney is guaranteed to leave your taste buds craving more.
