Thakkali Chutney ~ Malabar Tomato Relish

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Somehow I am hating my night pictures, but I have no option. I still click at night if the dish turns out to be really good, but whatever said and done, it sometimes just doesn’t help. This Thakkali Chutney aka Tomato Dip is something we love to have along with any flatbread for a simple dinner. I admit tomatoes are really pricey now and even for the price we pay, we get such lousy tomatoes. But still, once in a while, it is OK to “indulge” in tomatoes! 😉

Rasha hates tomatoes and pulls out even the skin that she sees in her curries, so this chutney is the best way to make her eat her tomatoes without really bothering about it. Even then she says, “Ummi, this is tasting tomatoes!” =D Hehe… This chutney goes well along with dosas, which I normally make with leftover idli batter or with wholewheat dosas, the recipe of which I will be sharing by tomorrow, InShaAllah… I like to thicken my chutney by adding some lentils to it, which is normally not the case with chutneys made in Malabar. Ours is mostly thickened with coconut, which I have added along with the lentils to make it more thick. The click does no justice to the chutney at all… but hopefully some day I will update this post with a better picture, InShaAllah! Off to the recipe…

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5 from 1 vote

Thakkali Chutney ~ Malabar Tomato Relish

Course Dips

Cuisine Malabar

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 1 tbsp oil
• 1 tbsp urad dal
• 1 tbsp chana dal
• 1 tsp ginger garlic paste
• 3 large tomatoes chopped
• 4 pearl onions peeled
• 1/2 tsp turmeric powder
• 3/4 tsp red chilli powder
• 1/4 tsp Kashmiri chilli powder
• 1/4 cup fresh coconut
• Salt to taste
• FOR TEMPERING:
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 3 dried red chillies
• A sprig curry leaves

Instructions

• Heat oil in a small saucepan. Slightly fry the dals and ginger garlic paste till raw smell is gone.
• Add all the other ingredients except coconut and toss and cook till the tomatoes look wilted. No need to cook completely.
• Add in the coconut, give a mix and switch off. Allow to cool.
• Grind the cool mixture.
• For the tempering, heat oil, splutter the mustard seeds and briefly fry the dry chillies and curry leaves.
• Add the ground mixture and simmer, just making it hot.
• Switch off and serve as side with dosas.