Thakkali Kai Chutney | Green Tomato Chutney | Chutney Recipes

Thakkali Kai Chutney, a delicious chutney made from raw/green/unripe tomatoes. In our tomato plant, there were so many unripe tomatoes when the temperature started to drop here and I was wondering what to do with all the unripe tomatoes since this is the first year we're growing the tomato plants.

So after extensive online search, I found a couple of simple ways to ripe the tomatoes after they are plucked from the plants and got success with around 80% of tomatoes  and with the remaining green tomatoes, tried various recipes and this chutney is my most favorite among all of  my experiments. 

The cumin and the mint used in this chutney really elevates the taste and flavor to another level. In the last one month, I had already prepared this chutney 3-4 times. It tastes great with both idli and dosa varieties. 

So if you're able to get hands on green tomatoes, then definitely give it a try on this chutney or else you can use the regular tomato also for this chutney. Now let's check out on how to make this delicious chutney.

Thakkali Kai Chutney | Green Tomato Chutney

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 to 3 
Recipe Category: Chutney | Recipe Cuisine: Indian
Thakkali kai Chutney,Raw tomato chutney,green tomato chutney,side dish for idli, Thakkali Kai Chutney, a delicious chutney made from raw/green/unripe tomatoes.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Thakkali Kai/Raw Tomato/Green Tomato -  3
Onion - 1/4
Green chili - 4
Chana dal - 1 tsp

Urad dal - 1 tsp

Cumin seed - 1/2 tsp
Coriander leaves - a handful
Mint leaves - a handful

Coconut - 2 tbsp
Salt - to taste
Sesame Oil - 1 tsp
To Temper 
Sesame Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

First wash and chop the tomatoes roughly, then clean mint & coriander leaves and keep all ingredients ready. Heat a pan with oil, add cumin seed, chana dal and urad dal. 

Roast till they are golden brown, then add the tomatoes, onions & green chili. Saute it in the oil for couple of mins and then cover the pan with lid and let the tomatoes cook.

Once the tomatoes are soft, add the mint & coriander leaves. Give a good mix and then add the coconut & switch off the flame. 

Mix the coconut with the rest of the ingredients in the residual heat. Let them cool completely. Then add into the mixie jar along with salt and grind into smooth paste. Add water as needed for grinding the chutney.

Temper the ingredients listed under "To Temper " and add it into the chutney. 

Tasty and flavorful Thakkali Kai Chutney is ready. Serve it with idli or dosa.

Related:How to make Red Capsicum/Bell pepper Chutney

For more idli and dosa side dish recipes, check out my collections.

Notes:

• Adding dal gives the thick consistency to the chutney.
• You can try this chutney with regular tomato too.
• Mint & cumin seeds give great flavor to the chutney.
  

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Thakkali Chutney, a delicious and easy to make chutney with tomatoes as main ingredients. It tastes great with both idli and dosa varieties. In our home, Amma makes thakkali chutney with coconut and everyone at home likes it so much. 

But the recipe that i'm sharing today doesn't have any coconut and it's super special to me because today in this recipe i have used our garden tomatoes. If you've followed me on IG, you might already knew about it. Cooking with the veggies that you've grown gives such a immense pleasure, every first time veggie growers can relate to my joy. 

Around last April we planted a  few slices of tomatoes in a pot for the first time. In the past, we used to grow a few varieties of flowers mainly like roses, marigold and hibiscus and never thought about growing any veggies since we're in an apartment.

But this year, ST did some searching on the internet and came up with few veggies that we can grow easily in a container. One among them is tomatoes. Watching them grow, learning about the plant anatomy and what works or not, all are really interesting in this process. 

Finally after 3 months of planting the seeds, a couple of tomatoes are ready to use today, so i made this delicious tomato chutney as a side for dosa today. It's  even more tastier than usual knowing that the tomatoes are grown by us :-) 

Thakkali Chutney | Tomato Chutney

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Chutney | Recipe Cuisine: Indian
Thakkali Chutney,Tomato Chutney, No Coconut Chutney, Indian Chutney,Tamilnadu Chutney, Red Chutney, Restaurant Tomato Chutney Thakkali Chutney, a delicious and easy to make chutney with tomatoes as main ingredients. It tastes great with both idli and dosa varieties.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Thakkali/ Tomato - 2
Pearl onion - 3
Red chili - 4
Chana dal - 2 tsp
Garlic - 2 pods
Carrot - 1/4 inch piece
Salt - to taste
Sesame Oil - 1 tsp
To Temper 
Sesame Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

Peal the onions & garlic. Cut the tomatoes and carrot into small pieces. Heat the pan with oil, add the red chili & chana dal  and roast till they dals are golden brown and keep it aside.

In the same pan, add the onions, carrots & garlic, saute it for 2 mins and then add the tomatoes & salt. 

Saute them for about 2 mins. Cover the kadai with lid and cook till they are soft and let it cool a bit. In the mean time, add the roasted chili & dal in a mixie jar and grind into coarse mixture.

Next add the tomatoes into jar along with the little water(i have used the washed water from the pan) and grind into smooth paste.

Temper the ingredients listed under "To Temper" and add into the chutney. 
Tasty Tomato Chutney is ready. Serve it with idli/dosa. 

For more side dish for idli & dosa, check out my collection.

Notes:

• Sweetness from the carrot helps to balance out the tomato tartness.
• Adding dal gives thickness to the chutney, otherwise the chutney would be runny.
• Sesame oil gives great flavor to the chutney.

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Pineapple Rasam Without Dal | Pineapple rasam | Rasam Recipe

Pineapple rasam , a delicious and tangy rasam with wonderful pineapple flavor. Rasam is a integral part of south indian meal. But i have seen people running away from dinning table when they hear the word "Rasam" and also sarcastically claim rasam as visham (poison). 

For me, i love rasam like anything right from childhood, rice with rasam and thogayal is one of my favorite combo and love to have them any time now also. But so far, i stick with the my basic rasam recipe and very rarely give it a  try  on other varieties.

I have heard about this pineapple rasam a lot, hence i want to try this for a while, finally i have made it today. When i searched for pineapple rasam recipe online, all of them has dal in it, as i said earlier i like simple rasam without dal. 

Therefore i have used my rasam recipe as base and made this pineapple rasam without any dal, it turned out awesome, the flavor was so good and the mild sweetness from the pineapple really enhance the taste of rasam.  

Pineapple Rasam Without Dal | Pineapple rasam

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Rasam | Recipe Cuisine: Indian
Pineapple Rasam, Rasam, Pineapple Rasam without dal, Pineapple rasam , a delicious and tangy rasam with wonderful pineapple flavor.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Pineapple - 2 rings

Tamarind - a small gooseberry size

Tomato - 1 (medium)

Curry leaves & coriander leaves - few

Salt - 1/2 tbsp(approx)

Ghee - 1/2 tsp

Mustard & urad dal - 1/2 tsp
Red chili - 1 
Turmeric powder - 1/8 tsp
Asafoetida powder - 1/4 tsp

To grind

Pepper corns - 2 tsp

Cumin seed - 1 tsp

Garlic pods - 6-7

Procedure

Cut the pineapple and tomato into small pieces.

First grind the ingredients listed under "To grind" into coarse paste and keep it aside, in the same jar, add 1/2 of the pineapple and grind into coarse paste.

Next add 1/2 of tomato and grind into paste. 

Heat the kadai with ghee, add mustard,urad dal, curry leaves and red chili, let the mustard splutter, then add the pepper corn mixture, saute till it's aromatic.

Then add the chopped pineapple & tomato followed by pineapple and tomato puree.

Add 2 cups of water and the tamarind extract from the soaked tamarind. 

Add salt, turmeric powder and asafoetida powder into the rasam.

Bring into boil and finally add the chopped coriander leaves & switch off the flame.

Flavorful and tasty Pineapple rasam is ready.

Related : How to make Mysore rasam

Notes:

• Depend on the sourness of the pineapple, you may need more or less of tamarind.
• For extra flavor, add 1/2 tsp of ghee at the end.
  

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Thakkali Chutney | Charred Tomato Chutney | Chutney recipe

Thakkali Chutney/ Tomato Chutney, a delicious chutney made from the charred tomatoes and a few Indian Spices. It makes an excellent pair with both idli and dosa varieties. In our home, we have been making this chutney for generations without any change in the recipe. 

Amma had learnt this chutney recipe from Aachi(Paternal Grandma) and from her, i have learnt it recently. This chutney can be made with both regular size tomatoes and cherry tomatoes. 

While growing up, I didn't like this chutney at all, there was an incident for my dislike. I think around 8 or 9 old, after had this chutney with idli for breakfast, i threw up like anything, after that incident i was paranoid to give it a try on this chutney(definitely chutney was not the reason for my threw up!), so whenever Amma makes this chutney at home, for me alone she would make some other chutneys.

 Again in my 20s only, I started to like this chutney. Now when I look back into it, I realize how crazy I was then !!! 

Back to the recipe, the charred tomatoes give the smoky flavor to the chutney and that flavor is so unique to this chutney. If you like charred tomato flavor, then definitely give this chutney a try!. Now let's check out on how to make this delicious & flavorful chutney. 

Thakkali Chutney | Tomato Chutney

Preparation Time : 1 hr | Cooking Time : 25 mins | Serves : 2 
Recipe Category: Chutney | Recipe Cuisine: Indian
Thakkali Chutney, Charred Tomato Chutney, Tomato Chutney Thakkali Chutney/ Tomato Chutney, a delicious chutney made from the charred tomatoes and a few Indian Spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Tomato - 2 
Urad dal(skinned or unskinned) - 1 tsp
Red chili - 2
Grated Coconut - 1/4 cup
Garlic - 1 pod
Salt - to taste
Oil - 1/2 tsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl onion - 1(finely choppe)
Curry leaves - few

Procedure

Heat a kadai with few drops of oil, add urad dal & red chili and roast till the dal becomes golden brown, remove from the heat and transfer to the plate.

In the same kadai, add grated coconut and garlic, roast till the coconut becomes golden brown, remove from the heat and transfer to the plate to cool.Again in the same kadai, add 1/2 tsp of oil and then add the tomatoes & let it charred. Rotate the tomatoes once in a while till it becomes soft and the skin becomes black here and there and have that smoky flavor.

Let it also cool and then remove the skin. In the mixie jar, add all the ingredients except tomatoes and grind into coarse powder.

Next chop the tomatoes roughly and then add into the mixie jar along with enough salt. Grind them into smooth paste. Heat the oil for tempering and add the mustard, let the mustard crackle.

Then add the urad dal, onion and curry leaves, saute it for 20 secs, then add the chutney and if needed add water as per your liking.Let it comes to boil and then simmer for 5 mins. 

Tasty and flavorful tomato chutney is ready.

Related : How to make Onion Kara Chutney 

Notes:

• While saute the tomatoes, keep the flame in low and it takes minimum 15 minutes to becomes soft, other wise the outer skin easily browned and inner part remains uncooked.
• Instead of skin urad dal, you can use unskinned urad dal also, but the flavor from skin urad dal is quite unique.
• Since all the ingredients are dry roasted for this chutney, it stays well for a day in room temperature even on sunny days. 
  

You can serve this chutney with idli and kal dosai too . Ps: I have taken these pictures on various days

 

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Tomato Soup | Thakkali Soup | Soup Recipe

Tomato Soup, a quick and easy to make soup with tomatoes. Though we don't have the habit of having soup at our home regularly, once in a while, i prepare this tomato soup along with some sandwich or panini.

Yep, that is a combination inspired from panera bread combo menu. As temperature is dropping here now, these combination is our absolute favorite to have it as dinner or as lunch on those cool days.

 
Here in the soup recipe, i haven't use any cream at all and make it as very lighter as per our liking. But if you like rich tomato soup, instead of maida mixture, you can use heavy cream, that will make it as more like restaurant soup.

Tomato Soup

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Soup | Recipe Cuisine: General
Creamy Tomato Soup, Tomato Soup, Easy Tomato Soup Tomato Soup, a quick and easy to make soup with tomatoes, perfect for cold winter nights.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Tomato - 4
Garlic - 2
Butter - 1 tbsp
Bay leaf - 1
Maida/All purpose flour - 2 tsp
Milk - 2 tbsp
Beetroot - 1 inch small piece
Pepper powder - to taste
Salt - to taste
Italian seasoning - to taste(optional)

Procedure

Wash and take the tomato, cut a cross on both sides of the tomatoes. Heat a pressure cooker with butter.

Add the garlic and bay leaves ,saute till aromatic. Then add the tomatoes and saute in butter for 1 min.

Then add enough water and small pieces of beetroot(forget to take pic of that),cover the pressure cooker with lid  and cook it for 3 whistle.

Let it cool a bit, then remove the skin of the tomatoes & bay leaf and put it in the blender and grind into smooth paste.

Transfer the tomato puree into the pan along with the leftover cooked water from the tomatoes(if needed add more water at this stage),mix it well. Put it on flame and then add required salt.

Let it bring to boil, in the mean time, mix the maida with milk without any lumps and add into the soup and mix well.

Add pepper powder to taste, mix well. Let it simmer for few more mins and switch off the flame.

That's it, Soothing Tomato Soup is ready. Sprinkle some italian seasoning on top while serving.

Related: How to make Panini Sandwich

Notes:

• Beetroot gives bright color to the soup.
• Maida helps to thicken the soup, so add more or less of maida depends on the thickness you want.
  

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