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Home Indian Recipes Chutneys Tomato Onion Chutney/Thakali Vengayam Chutney
Tomato Onion Chutney/Thakali Vengayam Chutney PDF Print E-mail
( 12 Votes )
Wednesday, 26 December 2007 16:40

A favorite accompaniment with dosa’s, idli’s, upma’s, a sandwich spread and anything you want to experiment it with. The sweet nature of the small onions enhances the taste of the chutney. If small onions are not available, regular red onions can be used. The sesame oil used for seasoning and sautéing enhances the flavor as well. In case you don’t stock sesame oil, any vegetable or sunflower oil can be used.

Thakkali Vengayam Chutney

Makes: 2 cups
Cooking time
: 10 minutes
Preparation Time: 15 minutes

Ingredients to be ground to paste

  • 2 cups of chopped tomatoes
  • ½ cup small onions or ½ cup chopped regular onions
  • 1 green chilli
  • ¼ teaspoon asafoetida
  • ½ teaspoon turmeric powder
  • 1 tablespoon of sesame oil/vegetable oil/sunflower oil

Ingredients for seasoning

  • 1 teaspoon of sesame oil/vegetable oil/sunflower oil
  • ½ teaspoon mustard seeds
  • 4 curry leaves
  • 1 tablespoon of chopped coriander leaves
  • Salt to taste

Method

Heat oil in a pan; add the onions and sauté until soft and tender. Add the chopped tomatoes, green chilli, asafoetida and turmeric powder. Sauté until the tomatoes are nice and soft and almost all the water has evaporated.

Allow the mixture to cool and grind into a smooth paste.

Heat oil small pan; add mustard seeds and curry leaves. Allow it to crackle.

Add the seasoning to the ground tomato onion paste. Add salt to taste and mix well.

Garnish with coriander leaves.

 
Comments (17)
1 Wednesday, 26 December 2007 23:57
MR
thanks for visiting my blog,
u have a good one going
love the tomato chutney
nice color will try this for sure,
I will be keeping u in my radar
2 Thursday, 27 December 2007 06:41
The chutney has a beautiful color!!! Looks really good! Thanx for dropping by my blog n leading me to yours....
3 Thursday, 27 December 2007 07:51
Hi,
U have a great blog here. Nice recipes. Will try some. And tomatoe chutney is looking good with nice colour.
4 Thursday, 27 December 2007 07:52
the vibrant color is just from sauteing the tomatoes and onions along with turmeric powder.
5 Thursday, 27 December 2007 07:55
see i got confused with 2 ramya's :)
6 Thursday, 27 December 2007 10:17
Archana, the colour is lovely & I am sure so is the taste.
7 Saturday, 29 December 2007 19:17
PRAMATHESH
I HAVE FOUND YR SITE V.INTERSTING.THE MOST IMP..ASPECT IS THAT YR INSTRUCTION I4 MAKIN G A RECEIPE IS VERY SYSTMATIK AND EVEN A LAY PERSON LIKE ME CAN UNDERSTAND AND ALSO MAKE IT PERFECTLY.I M LOOKING OUT 4 MORE AND MORE GUJARATI RECEPIES ON YR SITE.CONGRATS AND PLEASE DO KEEP IT UP.GOOD LUCK
8 Sunday, 30 December 2007 01:04
Radesh
I tried it and it is fantastic. I also followed your recipe to the Tee. YUMMY indeed. So simple and delicate.
9 Thursday, 03 January 2008 03:16
TBC
That is a good looking chutney.
10 Monday, 21 January 2008 11:42
Lakshmi
The pictures are appetising and the method s are very systematic. Will visit this site often.
11 Wednesday, 12 March 2008 09:45
Hi ... thanks for visiting my website. I made this chutney with moong dal chillas - both tasted great and my hubby who is a gourmet loved it. The only hassle was getting perfect round chillas - maybe i got the consistency wrong. I am sure I will get them right with practice. We had a tasty non-to-so-regular dinner last nite. thank you!
12 Wednesday, 12 March 2008 15:08
glad to know it turned out well :). Yea,getting the chilla's round and thin is just practice. Also the pan should not be over heated, then they start to separate and form lumps. Next time around, while spreading the chilla's try keeping them on low heat and they will come out well!
13 Tuesday, 09 June 2009 08:27
Jim
I had tasted this recipe and it was really good. My wife told me that making this recipe was easy except for the part wherein you make perfect round chillas which she thinks was a hassle. Thanks again for the tip and for this recipe Archana!
Comment
14 Friday, 08 January 2010 05:53
Hi, I tried this one, the color came out well, just as the same as its been displayed. thanks!
@Hunny
15 Friday, 08 January 2010 06:02
Lovely, I am delighted to know.
tomato onion chutney
16 Monday, 18 January 2010 05:34
hi there archi,
just wondering whether the taste will be remarkably different if one doesn't cook the onions and tomatoes first. can u grind it first and then cook, will the taste vary ver much?

lakshmi.
@Lakshmi
17 Monday, 18 January 2010 05:49
Yes, the taste will be remarkable different. The raw taste of the onions goes away when it is sauteed in slices or dices. When you make a paste of the onions and then grind it, the raw taste lingers on and it also consumes more oil. If it for a gravy it would not matter, but for chutney it does matter. Tomatoes as well, get the lovely roasted taste when you sautee them in chunks. If you puree the tomatoes and then grind them, you will get the right consistency and flavor. You can try and experiment both ways and you will understand the difference that I explain. Thanks for writing in.

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