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Roadside kara chutney
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5 from 1 vote

Roadside tomato chutney

Popular roadside thakkali chutney for idli dosai
Prep Time10 mins
Cook Time25 mins
Course: Breakfast, Dinner
Cuisine: Indian
Author: Jeyashri suresh


  • 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


  • 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.



1. You can add finely chopped onions in the oil after adding mustard seeds.
2. This chutney goes well with idli, dosai, Pongal, chapati, poori, and paratha too.
3. The chutney was medium spicy if you want you can increase the spiciness too.