Green Tomato Chutney / Pachai Thakkali Chutney / Thakkali Kaai Chutney

Green Tomato Chutney / Pachai Thakkali Chutney / Thakkali Kaai Chutney

I love my coconut chutneys. I am a simple South Indian at heart and we never ever get tired of eating chutneys. We also boast about making a variety of chutneys, few of them that don’t even need coconut and have dals or lentils along with vegetables that perfectly concoct a spicy accompaniment that could be eaten with any South Indian breakfast specials like idlis dosas or adais or even the regular rotis / phulkas and rice combos.

Since green tomatoes are in season, thought of making a better use of the same. Though I love the red tomatoes, these are quite delicious too and I often add them in dals other than making chutneys. Green Tomatoes have many health benefits too. It has Vitamin K, a nutrient that benefits the body by helping the blood clot properly. Has antioxidant properties that increases immunity and prevents premature ageing. It has a good quantity of vitamin C which helps absorb iron in the body.

Green Tomato Chutney 3.jpg

You may check out some other lipsmacking chutney varieties from the blog as follows-

Recipe for Green Tomato Chutney / Pachai Thakkali Chutney / Thakkali Kaai Chutney

Check out the step by step recipe below:-

Prep Time – 10 mins 

Cook Time – 5 to 7 mins 

Serves – 5 to 6 nos. 

Ingredients

  • Green Tomatoes – 2 nos. medium sized roughly chopped
  • Chana Dal – 2 tblsp
  • Urad Dal – 1 tblsp
  • Tamarind – ½ tblsp
  • Whole red chillies – 3 to 4 nos.
  • Hing – ½ tsp
  • Jaggery – 1 tblsp
  • Sesame Oil – 1 tsp
  • Water – a tblps or so to grind the chutney
  • Salt as per taste

Method

  • In a kadhai, heat oil, add some hing and then add chana dal & urad dal.
  • Roast them until they are slightly golden brown.
  • Add whole red chillies and then roast it well along with the dals.
  • Add the roughly chopped green tomatoes and give it a good mix. Cook it slightly, say for 5 mins or so, switch off the flame, cool the ingredients before giving it a blitz.
  • Once cool, empty all the contents in a mixer grinder jar, add the salt, jaggery and tamarind.
  • Grind everything well. Add some water only when you feel the chutney is very thick.
  • Store the chutney in a glass bottle and keep it refrigerated.

 

 

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Vidya Narayan

 

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