Roadside tomato chutney| ரோட்டு கடை கார சட்னி a perfect side dish for idli, dosai, Pongal, the recipe with full video and step by step pictures. We always look forward to different varieties of chutney recipes for idli | dosa. I have posted many varieties of chutney recipes in Jeyashris kitchen. We all love street food, especially my home town Madurai is famous for small eateries which sell amazing tiffin. My dad used to buy for us from those shops. Sometimes more than the tiffin, the side dish will be too good. I could recall one tomato chutney which we used to have from a roadside shop near our home.
Though i don’t remember the exact taste, somehow wanted to try something similar to that. The chutney turned out so well and was a super hit at home. I don’t say i got the exact taste of the roadside chutney but it tasted so yum. We had with idli | dosa, adai, chapati, paratha and even for pooris too. If you are looking for a chutney without coconut you can try this roadside tomato chutney.
Do give it a try and let me know how it turned out. Also, check out our popular chutney recipes – Urad dal chutney, kadalai paruppu chutney, Molaga chutney, getti chutney and many more. Check out our complete collection of chutney recipes.
Roadside tomato chutney
Ingredients
- 2 Tomato big
- 10 Red chili
- 2 Garlic cloves
- 1 tsp Tamarind
- ½ tbsp Coriander seeds
- ½ tsp Cumin seeds
- ½ tsp Fennel seeds
- ½ tsp Fenugreek seeds
- Salt as needed
- ½ tsp + ½ tsp Mustard seeds
- 1 tbsp Sesame oil
- Curry leaves few
Instructions
- In a vessel add the tomatoes. No need to cut the tomato.
- Do not add more water, even if it is half immersed it is fine.
- Add 2 garlic cloves, little tamarind, and 10 red chilies.
- Boil this till the skin of the tomato starts peeling.
- Flip the tomatoes in between.
- Once done keep it aside, let this cool.
- Dry roast the coriander seeds, fenugreek seeds, cumin seeds, fennel seeds and ¼ tsp mustard seeds in a pan.
- Once down, powder it in a mortar and pestle. As it is very small quantity mixie may not grind properly.
- Grind the tomato mixture into a smooth paste.
- You can use the water which we used for boiling to adjust the consistency.
- In a pan add sesame oil and add ½ tsp mustard seeds and curry leaves.
- Once the mustard splutters add the tomato mixture to this.
- Add salt as needed.
- Mix well. Let this boil for 2-3 mins.
- Switch off the flame.
- Roadside thakkali chutney ready.
- Serve with idli, dosai or Pongal.
Notes
- In a vessel add the tomatoes. No need to cut the tomato.
- Do not add more water, even if it is half immersed it is fine.
- Add 2 garlic cloves, little tamarind and 10 red chili.
- Boil this till the skin of the tomato starts peeling.
- Flip the tomatoes in between.
- Once done keep it aside, let this cool.
- Dry roast the coriander seeds, fenugreek seeds, cumin seeds, fennel seeds and ¼ tsp mustard seeds in a pan.
- Once done, powder it in a mortar and pestle. As it is a very small quantity mixie may not grind properly.
- Grind the tomato mixture into a smooth paste.
- You can use the water which we used for boiling to adjust the consistency.
- In a pan add sesame oil and add ½ tsp mustard seeds and curry leaves.
- Once the mustard splutters add the tomato mixture to this.
- Add the ground spice mixture.
- Add salt as needed.
- Mix well. Let this boil for 2-3 mins.
- Switch off the flame.
- Roadside thakkali chutney ready.
- Serve with idli, dosai or Pongal.
