Usually I make tomato raw garlic chutney for roti and paratha. Recently my sister Radha was telling me about this tomato garlic chutney without onion (Thakkali poondu chutney in Tamil) for idli, dosa. I found it so easy and tried it for our breakfast yesterday. It came out really well and tasted great with dosa. I am sure it tastes the best with hot idli when drizzled with a tsp of gingely oil. Its a very simple chutney recipe with 3 basic ingredients tomato, garlic and red chilli powder. But one thing we should remember is to add the right quantity of tomato and garlic else chutney tastes bitter or smells pungent. So I always add a pinch of tamarind to balance it. Friends, do try this chutney and enjoy with idli, dosa. It stays good for a week when refrigerated. So you can make in bulk quantity. I hope it stays good for one day travel as this chutney is without onion. As summer vacation is started, you must be travelling to places with packed food. You can try this chutney, pack in an air tight box to avoid oil leakage, use a clean spoon and use it for a day or two. Ok lets see how to make this easy, yummy tomato garlic chutney for idli, dosa with step by step pictures.
Also check out my 20 tomato chutney varieties, 65 chutney recipes too.
Tomato garlic chutney recipe for idli, dosa
Easy tomato garlic chutney for idli, dosa / Thakkali poondu chutney
Cuisine:
Indian
Category:
Chutney Recipes
Serves:
Serves 2
Prep time:
5 Minutes
Cook time:
10 Minutes
Total time:
15 Minutes
To grind
- Ripe tomato / thakkali - 2
- Garlic cloves / Vellai poondu - 8 ( use 4 for malai Poondu/ big cloves/
- Tamarind – a small piece
- Salt & water - as needed
To saute in oil
- Gingely oil / Nalla ennai - 2 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal – 1/2 tsp
- Curry leaves - Few
- Red chilli powder – 1 to 1.5 tsp (Adjust as per taste)
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HOW TO MAKE TOMATO GARLIC CHUTNEY
- In a mixie jar, take the washed and chopped tomato, peeled garlic cloves, tamarind and salt.
- Grind to a smooth paste adding enough water.
- In a kadai, heat oil. Temper mustard seeds, urad dal, curry leaves.
- Lower the flame and add red chilli powder. Mix quickly without burning it.
- Add the chutney immediately and mix well.
- Rinse the mixie jar with little water and add to chutney.
- Boil in low to medium flame till oil releases in sides.
- Switch off the flame. Cool down and enjoy !
TOMATO GARLIC CHUTNEY RECIPE - STEP BY STEP PICTURES
- Wash and chop the tomato. Peel the garlic cloves. In a mixie jar, take the tomato, garlic cloves, salt and grind without water. Add some water and grind to a smooth paste if there are tomato chunks. Set aside.
- In a wide kadai, heat gingely oil. Splutter mustard seeds, urad dal and curry leaves.
- Lower the flame completely and add red chilli powder. Mix quickly without burning it.
- Now add the ground tomato garlic paste. Rinse the mixie jar with 1/2 cup of water and add to chutney. Mix well.
- Let it boil in medium flame till oil releases in its sides. Color of the chutney also becomes dark
- Enjoy this yummy tomato garlic chutney with hot idli, dosa. It stays good for 3 to 4 days when refrigerated.
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Note
- Adjust the quantity of red chilli powder as per its spice level.
- If you are using big sized garlic cloves, you can reduce its quantity.
- Make sure you do not burn the red chilli powder while sauting in oil. So do it in low flame.
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Easy, yummy tomato garlic chutney ready. You can enjoy with idli or dosa !
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