Madurai Spicy Tomato Chutney Recipe- Thakkali Vengayam Chutney

A delicious Tamil Nadu style tomato based chutney from Madurai that is tangy, sweet and spicy. This tangy and sweet chutney can be served with idlis or dosas for breakfast or dinner.

Archana's Kitchen
Madurai Spicy Tomato Chutney Recipe- Thakkali Vengayam Chutney
2112 ratings.

Spicy Madurai Tomato Chutney is a tangy-sweet-spicy chutney from the district of Madurai in Tamil Nadu. This dish is found to served at road side eateries and carts in Madurai and some parts of Tamil Nadu.

Served usually with bondas, idli and dosa, it can also be enjoyed with steaming hot rice or some chapatis. This chunky chutney is made of fresh ripe tomatoes, chilies, onions, garlic and tamarind, and these ingredients contribute to its lovely mish-mash texture.

Serve the Spicy Madurai Tomato Chutney along with Ragi Idli Recipe (Steamed Rice Millet & Lentil Cake) and  Kumbakonam Filter Coffee Recipe for a complete breakfast. 

If you like this recipe, here are some more styles of Chutneys that you can make and serve for a South Indian breakfast or dinner

  1. Karpooravalli Chutney Recipe (Tamil Nadu Chutney With Big Thyme)
  2. Inji Chutney Recipe (Ginger Chutney)
  3. South Indian Coconut Chutney Recipe With Coconut Water

Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

10 M

Total in

20 M

Makes:

4 Servings

Ingredients

  • 2 Onions
  • 5 Dry Red Chillies
  • 2 Tomatoes
  • 2 sprig Curry leaves
  • 1 teaspoon Mustard seeds
  • 2 teaspoons White Urad Dal (Split)
  • Salt , to taste
  • 1/4 cup Water
  • 3 teaspoons Gingelly oil
  • 2 teaspoons Tamarind Paste
  • 1/2 teaspoon Sugar

How to make Madurai Spicy Tomato Chutney Recipe- Thakkali Vengayam Chutney

  1. To begin making the Spicy Madurai Tomato Chutney, finely chop the onions and tomatoes and set aside.

  2. Heat 1 teaspoon of oil in a kadai on medium flame, add the dry red chillies, 1 chopped onion and 1 chopped tomato and saute them for about 5 minutes. Turn off the flame and allow to cool.

  3. Transfer this mixture to a mixer-jar, grind to a paste with 2 tablespoons of water.

  4. In the same kadai, heat the remaining gingelly oil, add mustard seeds and allow it to crackle.

  5. Next add urad dal and curry leaves and saute for a couple of minutes or until the urad dal turns golden.

  6. Now add the remaining chopped onions and cook until the onions becomes transparent

  7. At this stage add in the remaining tomatoes, cover and cook. The tomatoes must be soft yet chunky. 

  8. Finally add in the ground chili-tomato-onion mixture to the kadai along with a little water, mix well and bring to a single boil.

  9. Turn off the flame - Your Madurai Style Tomato chutney is ready to be served. 

  10. Serve this Spicy Madurai Tomato Chutney along with Ragi Idli Recipe (Steamed Rice Millet & Lentil Cake) and  Kumbakonam Filter Coffee Recipe for a complete breakfast.

Last Modified On Friday, 23 March 2018 00:17
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