Tomato Chutney/Tomato Thokku

Tomato chutney /Tomato Thokku is a lip-smacking chutney and an easy recipe to prepare with few ingredients available in your pantry. It is an easy chutney and goes well with all Indian breakfast.

Chutneys or Condiment widely used in South Asian Cuisine and there are umpteen number of Chutney varieties which can be prepared with Vegetable or Fruits. It is goes very well with south Indian breakfast like Idli, dosa, Adai, Rottis etc. Today I served with Chappati and with hot steamed rice.

How to prepare Tomato Chutney/Tomato Thokku?

This Tomato Chutney is unlike other varieties of chutney in preparation. Other chutneys like coconut or fried gram are grind in a blender and tempered with mustard seeds and curry leaves. This Tomato chutney/Tomato Thokku’s preparation is very different.Firstly ,add oil in a kadhai or pan on medium heat. To it mustard seeds,fennel seeds,cinnamon,cloves and curry leaves are added and sauteed for a minute. Now, tomatoes and onions are added along with Home made Sambhar Powder ( or Chilli powder ) turmeric powder and salt to taste and let it cook on low heat until oil starts to separate . Lip smacking and slight tangy Tomato Chutney/Tomato Thokku is ready to devour.Lets jump on to the recipe with step by step preparation.

Lets jump to the step by step preparation below

Get ready with all the ingredients.

Heat oil in a heavy bottomed Kadhai on a medium low heat. Now add mustard seed, fennel seed,cinnamon and clove to the warm oil and let the flavour infuse in the oil.

Add chopped onion and curry leaves to it and saute for a while.

When it becomes translucent add Sambar powder, Turmeric powder and salt to taste and mix well until it combines well.

Now add chopped Tomatoes and saute well until Tomatoes turns mushy.

Cover with a lid and cook on low heat stirring frequently.

When water present in Tomatoe Chutney starts to thicken and oil starts to float above stir and scrap the sides continuously to avoid burning.

Yummy spicy Tomato Chutney is ready to serve .Transfer to a serving dish and garnish with curry leaves and serve with Rotis, Idli, Dosa, Adai or can have it like a pickle for variety or plain rice.

Hope you like the recipe! If so, please try it out, leave your comments and feedback ,which means a lot to me. Thank you so much for visiting by the site!

Notes

Do not add water while cooking.

Use dry spoon while serving .

Store it in a glass jar or in an air tight container for a longer shelf life.