South Indian Tomato Chutney - Your perfect accompaniment or side for Idli, Dosa and Uttapam. It is spicy, tangy and absolutely lipsmacking. Made with ripe tomatoes, pearl onions or shallots, this chutney contains No coconut.
If you love South Indian Chutney recipes, this tangy, spicy and lip smacking tomato chutney recipe is just for you. Also known as Thakkali Chutney in Tamil or red chutney, it is perfect for Idli, Dosa, Ven Pongal and pairs with almost all breakfast dishes or tiffin.
We South Indians take our chutney's very seriously. In a typical Tamil Brahmin household, the day starts with Idli or Dosai and chutney or podi.
Chutneys are made with a variety of ingredients. While the coconut based chutney is quite popular and most loved, there are many varieties that use vegetables, herbs, peels or skin. (refer to the list of chutney recipes below)
The Tomato Chutney recipe shared here is Vegan, Contains No Coconut, has basic ingredients from your pantry and refrigerator. Shelf life of this chutney is 5-7 days when stored in refrigerator. The recipe can be gluten free, if you skip the asafetida or hing.
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Ingredients
Ripe Red Tomatoes is key to this recipe. You can use any variety easily available in local stores or supermarkets, farmers markets etc.
Pearl Onions / Madras Onions or Shallots - I love using shallots for the chutney and once you try it, you will notice the remarkable difference in flavor and taste.
These are also known as Sambar Onions and can be used as "whole". These are marble size onions that cook / caramelize quickly.
The only time consuming part is peeling the shallots. I prefer doing this a day earlier as it saves some time.
You can substitute pearl onions with red onions or white ones, whichever is easily available.
The color of the chutney depends on red chilies. From the step by step pics below, you may observe that I have used 2 varieties of whole dry red chilies - guntur (for spice) and some Kashmiri red chili for the added color.
Kashmiri red chilies can be substituted with byadgi or you can use red chili powder and skip the dry chilies entirely.
Feel free to adjust the quantities depending on your family's tolerance to heat / spice.
Tempering - The key to a good chutney is tempering. I use Sesame Oil for chutney recipes that aren't coconut based. The aroma of roasted lentils, mustard, curry leaves builds up an appetite.
How to Make Tomato Chutney
Prep the Onion and Tomatoes - Peel the skin of pearl onions and roughly chop the tomatoes.
Note - You can prep the ingredients a day earlier to save time. Peeled onions can be refrigerated for a day or two.
Sauté the onions and dry red chilies in sesame oil. The onions should be lightly caramelized (brown spots)
Add the tomatoes, spices and cook until the tomatoes are mushy.
Allow the ingredients to cool completely before grinding them in a chutney jar.
Note - Do not use water to grind.
Once chutney is ready, add the tempering, mix and serve.
Serving Suggestion
We love serving Tomato Chutney with Adai, Dosa and Idli. This also pairs well with stuffed parathas.
Adai - Traditional Adai recipe, Quinoa Adai and Milagu Jeera Adai (Karthigai Adai)
Dosa - Steel Cut Oats Dosa, Brown Rice Dosa, Ragi Rava Dosa, Thinai Dosa (Foxtail millet) and Instant Kambu Dosai (Bajra, Pearl millet flour)
Idli - Barley Idli, Oats Idli, Horsegram Idli (Kollu), Traditional Idli, Proso Millet Idli, Ragi Idli (finger millet) and Rava Idli
Kozhukattai (Steamed Snack) - Brown Rice Pidi Kozhukattai, Barnyard Millet Kozhukattai (Kuthiraivali)
Other South Indian Chutney recipes to try
Peerkangai thol thogayal (Ridge Gourd Peel Chutney)
Sutta Kathirikkai Chutney (smoky eggplant chutney)
Vepampoo Thogayal (Neem Flower Chutney)
Pudina Thogayal (Mint Chutney)
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Tomato Chutney Recipe | Thakkali Chutney
Equipment
- Small Pan or Kadhai
- Chutney Jar
- Tempering Pan
Ingredients
- 1 cup Pearl Onions / Madras Onions or Chinna Vengayam Approximately 30 nos. of pearl onions used (1 cup is 200 ml measurement)
- 5 Tomatoes medium size, finely chopped
- 1 tablespoon Oil Sesame or Gingelly Oil used here.
- 5 Dry Whole Red Chillies I have used a combination of Guntur Red Chillies and Kashmiri Red chillies
- ½ tsp Turmeric Powder or Haldi
- ½ tsp Kashmiri Red chilli powder I have added for the colour. You may skip or add more if required.
- salt to taste
Ingredients for Tempering
- 2 tsp Oil Sesame or gingelly oil
- 2-3 Whole dry Red Chilies I have used Pondy Chillies
- 1 tsp Urad Dal
- ½ tsp Mustard Seeds or Rai
- 1 sprig Curry Leaves
- 1 pinch Asafetida or Hing skip for gf recipe
Instructions
- Peel the skin of approx. 30 odd pearl onions (approximately 1 heaped 200 ml cup)
- Roughly chop the tomatoes and keep aside.
- Heat 1 tablespoon oil in a pan, add the onions and sauté for a few minutes.
- Now add whole dry red chilies and sauté until the onions have slightly caramelized.
- To this, add the tomatoes and cook on medium heat until the tomatoes are slightly mushy.
- Add salt to taste, turmeric powder and additional 1/2 tsp of Kashmiri Red Chili powder (optional for color). Mix well.
- Switch off the flame and allow the mixture to cool.
- Once cool, transfer the ingredients to a chutney jar, add salt to taste. Grind into a thick, creamy consistency. Note - Avoid adding water.
- Transfer the chutney to a serving bowl, taste check and add salt, if required. Heat a small tempering pan.
- Add oil and all the ingredients under "tempering". Pour the tempering over the chutney, mix and serve.
Video
Notes
- This chutney stays fresh for 5-7 days in the refrigerator. Ensure you use a clean dry spoon every time.
- You can add garlic while sauteing the onions. Approximately 3 - 5 fat cloves would be sufficient.
- Traditionally this chutney is made with sesame or gingelly oil, like I have used. It enhances the taste of the chutney especially when you serve it with idlis. If you do not have sesame oil in your pantry, use any vegetable oil.
- The proportions of the recipe can serve 8 people (considering 2 tbsp each person). Consumption of chutney depends from person to person. This is a rough calculation.
- This chutney is a good combination of tartness + spice. If you find the chutney tastes too tangy, add a small pinch of sugar or jaggery. It will balance the taste.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
We make this at home (slightly differently I guess). This is my favorite too. Goes well with idly, dosa and of course ven pongal. We will try your recipe too. Thanks.
Like I always say, food tastes different across homes. It is their unique touch that makes food taste amazing. Glad you liked the recipe and I agree, with Ven Pongal this chutney is a must. Thank you for stopping by.
Lip smacking chutney Vidya. I was looking for a South Indian tomato chutney, after we tasted at a friend's place, though that was Hydrebadi version. I loved your version and would definitely try it out. Love your home grown tomatoes, I have too grown in my very small window in Mumbai and it is really very rewarding.
Glad you liked it Renu. Chutneys across regions have their unique touch.
I love such chutneys.. spicy, little bit sweet and tangy.. this is a regular in my house as my daughter loves it. I do not add onions to it.. will try next time, when I get shallots from the store here. Idli looks so inviting with the chutney..
Hey Swati, glad you liked it. Try with shallots when you find some!
Wonderful chutney recipe! I like the addition of shallots in here.
Thanks so much and I love chinna vengayam way too much
wooooow v nicely u explain
it's v easy to cook I will try this
thank u so much ??
So nice to hear that you liked the recipe, please do try and would love to hear the feedback. Best wishes, Vidya!
I too make this at home. Very tasty chutney to do with idli/dosa or even with ghee rice. ?
I agree Jyoti, this one is delish. Thanks.
I love this chutney Vidya! I will make it soon.
Thanks so much, do try please.
Next time I will try this delicious method of making tomato chutney. Looks very yum!
I hope you love it Archana. Thank you.