This amazing chutney was introduced to me by my flatmate from Kerala few years back in India and fell in instant love with it. I remember making it with wheat dosa very often and I still continue pairing it with idli and dosa.
The fact that it needs no nuts, lentils or coconut makes this a great vegan option for chutney with a lot of allergies. This Thokku is also a travel favorite amongst South Indian families in India. This can be used as a dip with nachos, chips or bread too.
What would you like to pair with this?
Chop the tomatoes and onion roughly and keep aside.
Heat the oil in a heavy bottomed pan and add the mustard seeds to it. Once they start spluttering, add the asafetida and let it bloom. Dont let it burn though.
Add the onion and cook till it turns slightly brownish.
Add the tomatoes and cook over medium high heat.
Once the tomatoes start to soften, add the turmeric powder, salt and red chilli powder. Keep cooking the tomatoes down till almost its completely dry.
Add the jaggery or sugar and mix it in well. Cook the tomatoes down, stirring well, till they are nice and thick in consistency, almost like a spread.
And we are done. This can be stored upto 10 days in a refrigerator. This can be paired with rice, roti, idli or dosa.
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