Green Tomato Chutney / Pachai Thakkali Chutney / Thakkali Kaai Chutney
I love my coconut chutneys. I am a simple South Indian at heart and we never ever get tired of eating chutneys. We also boast about making a variety of chutneys, few of them that don’t even need coconut and have dals or lentils along with vegetables that perfectly concoct a spicy accompaniment that could be eaten with any South Indian breakfast specials like idlis dosas or adais or even the regular rotis / phulkas and rice combos. This Green Tomato Chutney / Pachai Thakkai Chutney or Thakkali Kaai Chutney is one such example of a delicious South Indian Chutney variety that uses no coconut and yet provides as a lipsmacking side to your everyday breakfast specials.
Since green tomatoes are in season, thought of making a better use of the same. Though I love the red tomatoes, these are quite delicious too and I often add them in dals other than making chutneys. Green Tomatoes have many health benefits too. It has Vitamin K, a nutrient that benefits the body by helping the blood clot properly. Has antioxidant properties that increases immunity and prevents premature ageing. It has a good quantity of vitamin C which helps absorb iron in the body.
You may check out some other lipsmacking chutney varieties from the blog as follows-
Recipe for Green Tomato Chutney / Pachai Thakkali Chutney / Thakkali Kaai Chutney
Check out the step by step recipe below:-
Prep Time – 10 mins
Cook Time – 15 to 20 mins
Serves – 5 to 6 nos.
- Green Tomatoes – 2 nos. medium sized roughly chopped
- Chana Dal – 2 tblsp
- Urad Dal – 1 tblsp
- Tamarind – ½ tblsp
- Whole red chillies – 3 to 4 nos.
- Hing – ½ tsp
- Jaggery – 1 tblsp
- Sesame Oil – 1 tsp
- Water – a tblps or so to grind the chutney
- Salt as per taste
- In a kadhai, heat oil, add some hing and then add chana dal & urad dal.
- Roast them until they are slightly golden brown.
- Add whole red chillies and then roast it well along with the dals.
- Add the roughly chopped green tomatoes and give it a good mix. Cook it slightly, say for 5 mins or so, switch off the flame, cool the ingredients before giving it a blitz.
- Once cool, empty all the contents in a mixer grinder jar, add the salt, jaggery and tamarind.
- Grind everything well. Add some water only when you feel the chutney is very thick.
- Store the chutney in a glass bottle and keep it refrigerated.
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