tomato chutney thokku
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3.58 from 7 votes

Tangy Tomato Chutney, Tomato Thokku

Tangy tomato chutney - Delicious ,easy tomato chutney/ thokku -South Indian Style

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Chutney /Dips, Side Dish
Cuisine: South Indian Cuisine
Keyword: tomato chutney, tomato thokku
Servings: 1 jar
Author: anjanaskc

Ingredients

  • 1/2 kg Tomatoes / Tamatar
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Fenugreek Seeds / Methidana
  • to taste Salt / Namak
  • 2 tbsp Jaggary / Gud
  • 3.5 tbsp Cooking Oil
  • 1 tsp Mustard Seeds / Rai
  • 1 tsp Split White Gram / Safed Urad
  • 4 Dried Red Chilli, Whole
  • 1/4 tsp Asafoetida / Hing powder
  • 10 Curry Leaves

Instructions

  • Dry Roast fenugreek seeds/methidana in a pan on low heat till they become red in colour.
  • Cool fenugreek seeds and grind to make a fine powder and keep aside.
  • Heat oil in a wide and heavy bottom pan .
  • Ad cooking oil and when it become warm add white lentil and mustard seeds.
  • When seeds start crackling add asafoetida, curry leaves and whole red chilies.
  • Now add chopped tomatoes and salt and mix.
  • Cover the pan partially with a lid and let it cook on medium heat till tomatoes become soft.
  • Now add jaggary,chili powder and 1/2 tsp of roasted fenugreek powder and mix.
  • Simmer till it thicken and oil surface.
  • Keep stirring in between to avoid sticking at the bottom.
  • When it become thick ,let it cool down completely.
  • Store in a glass jar and keep refrigerated.
  • Though it stays well for 3-4 days at room temperature but I prefer to store it in the refrigerator during summer.

Notes

Serving suggestions- taste great with idli, dosa, rice, roti and fried snacks.
 
NOTE-
  1. Don't over roast fenugreek seeds else they taste bitter.
  2. Can substitute jaggary with sugar,but I prefer using jaggary
  3. use ripe red tomatoes