Raw tomato chutney is a chutney generally made to the south side of India as these kinds of chutneys are offered with dosa, idli,uttappa and more. When my school friend saw the post on Instagram she gave me more information about the names in south India this chutney is called. It is called takkali thokku in Tamil and takkali means tomato.
1/2 cup grated fresh coconut
2 garlic cloves
1 tsp roasted chana dal (Dalya)
2 to 3 red dry chilies
2 to 3 curry leaves
salt to taste
1/2 tsp mustard seeds
pinch of asafoetida
1/2 tbsp oil
- In a mixer, jar put cut tomatoes, coconut, garlic, roasted dal, salt, and red chili to make a paste.
- In tadka spoon add oil, when oil heats add mustard seeds, asafoetida, and curry leaves
- Let mustard seed splatter. shut off the flame and put this tadka to coconut tomato paste.
- It’s ready. You can store this chutney for 2 to 3 days when refrigerated.
Get this mason jars which are made of glass and seal tight to preserve chutneys and more.