Green Tomato Chutney, Thakkali Kai Chutney

Recipe for green tomato chutney. Spicy chutney made with unripe tomatoes. Thakkali kai chutney recipe with step by step pictures.

I got this recipe from my my SIL Maithra . We were harvesting tomatoes from the farm last year and my SIL had joined too! She got so excited for the unripe tomatoes. She told me that her friend Shyla makes the best green tomato chutney. We had the conversation and I totally forgot about it. Its now summer here in Bangalore but the heavy rains have played havoc to my tomato plants this year. Its been raining almost everyday now. The tomatoes refuse to ripen due to the rains and the absence of the hot sun. Dear god, its not rainy season. While I love the rains, its been so unusual this year with rains almost everyday now in Bangalore. I brought home some green tomatoes and made Shyla’s Green tomato chutney. I am glad I did it. This is the first time I am cooking with green tomatoes. Its slightly tart and very different from the usual tomato chutney.

Here is how to do it. Roughly chop the green tomatoes.

Heat Sesame oil (Indian Gingely Oil) in a pan and add in the garlic and the onions. Saute till the onions are soft. Add in the chopped green tomatoes.

Add in the green chillies, salt and the tamarind. I also add a teaspoon of jaggery to round out the taste of the chutney.

Saute the chutney till the tomatoes are soft and the onions are brown. It will take about 10 minutes on a medium flame.

Set aside the chutney to cool and grind to a paste. No need to add water while grinding.

For the tempering Heat sesame oil in a pan and in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and green chillies. Let the curry leaves crackle up a bit. Add the tempering to the chutney.

Serve with idli or plain dosa .

For the Chutney

• 2 teaspoon sesame oil (Indian gingely oil)
• 6 cloves garlic
• 2 onions, chopped
• 4 green tomatoes, chopped
• 1/2 teaspoon salt
• 1 teaspoon jaggery
• 4 green chillies
• 1/2 a gooseberry size – tamarind

For the Tempering

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon white urad dal
• 3 green chillies
• 1 sprig curry leaves

1. Heat Sesame oil (Indian Gingely Oil) in a pan and add in the garlic and the onions. Saute till the onions are soft. Add in the chopped green tomatoes.
2. Add in the green chillies, salt, jaggery and the tamarind.
3. Saute the chutney till the tomatoes are soft and the onions are brown. It will take about 10 minutes on a medium flame.
4. Set aside the chutney to cool and grind to a paste. No need to add water while grinding.
5. For the tempering
6. Heat sesame oil in a pan and in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and green chillies. Let the curry leaves crackle up a bit. Add the tempering to the chutney.
7. Serve with idli or plain dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Karnataka

For the Chutney

• 2 teaspoon sesame oil (Indian gingely oil)
• 6 cloves garlic
• 2 onions, chopped
• 4 green tomatoes, chopped
• 1/2 teaspoon salt
• 1 teaspoon jaggery
• 4 green chillies
• 1/2 a gooseberry size – tamarind

For the Tempering

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon white urad dal
• 3 green chillies
• 1 sprig curry leaves

1. Heat Sesame oil (Indian Gingely Oil) in a pan and add in the garlic and the onions. Saute till the onions are soft. Add in the chopped green tomatoes.
2. Add in the green chillies, salt, jaggery and the tamarind.
3. Saute the chutney till the tomatoes are soft and the onions are brown. It will take about 10 minutes on a medium flame.
4. Set aside the chutney to cool and grind to a paste. No need to add water while grinding.
5. For the tempering
6. Heat sesame oil in a pan and in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and green chillies. Let the curry leaves crackle up a bit. Add the tempering to the chutney.
7. Serve with idli or plain dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/green-tomato-chutney-thakkali-kai-chutney/

Garlic tomato palakura pappu recipe. Garlic dal made with roasted garlic, palak greens and tomatoes. A fantastic accompaniment for rice. Garlic dal for rice restaurant style. Recipe with step by step pictures and video.

This is a very easy everyday recipe that can be put together easily and makes for a satiating lunch with rice and ghee. Any Indian green like amaranthus, palak or the Tamil siru keerai works well in this recipe. Its very hard to come by a south Indian that does not like his pappu/dal. The important thing in this recipe is to roast the garlic till its almost burnt. The flavor of burnt garlic is so addictive.

Here are other recipes from the site Toor Dal Recipes Spinach / Greens Recipes

Here is the video of how to make Garlic Pappu – Garlic Tomato Palakura Pappu Recipe.

Here is how to do Garlic Pappu – Garlic Tomato Palakura Pappu Recipe. Cooking Toor Dal for Pappu Cook 1/2 cup of toor dal with 1.5 cups of water in a pressure cooker for about 5 whistles. Let the pressure settle. Open the cooker and slightly mash the dal. Set aside. Do not add extra water for boiling the dal. We need a thick dal for this recipe. If for some reason, the dal is watery, remove the excess water and use it for making rasam, soup etc…

Clean the greens and chop them. Set aside. Any kind of greens like Palak, Green amaranthus will work well for this recipe. Use about 3 cups of chopped greens for making this Garlic Tomato Palakura Pappu.

Roasting the garlic for making Garlic Pappu. Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside. If the garlic cloves are big, chop them so it can cook evenly. Since we are cooking with Indian sesame oil, the oil will usually foam up. Its natural.

When the garlic is brown / almost burnt, set aside on a plate to cool.

Method for making Garlic Pappu In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the asafoetida and curry leaves. Add in the chopped onions. Saute the onions till its nice and brown.

Add in the chopped tomatoes, turmeric powder, sambar powder and salt. If you want a spicier dal, add in some slit green chillies too!

Once the tomatoes are soft and cooked down, add in the chopped greens.

Add in the tamarind pulp.

Add in half a teaspoon of jaggery. Jaggery rounds out the flavour of the dal. I add jaggery whenever tamarind is used in curry. Let the curry simmer for 7-8 minutes

Once the greens and the tamarind and spices are cooked, add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic. If you are feeling fancy, finish off with a teaspoon of ghee (highly recommend).

Garlic Pappu is ready. Serve with rice and ghee. Heaven, Heaven and oh heaven!

• 1.5 tablespoon sesame oil (Indian gingely oil)
• 12 cloves Indian small garlic (If big use 6 cloves, chopped)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• 2 sprigs curry leaves
• 1/2 cup onions, finely chopped
• 1/2 cup tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon sambar powder
• 1 teaspoon salt
• 2 green chillies, sliced
• 3 cups chopped greens
• half a goose berry size tamarind (soak in 1 cup of water and extract pulp)
• 1/2 teaspoon jaggery
• 1/2 cup toor dal
• 1 teaspoon ghee (optional)

1. Cook 1/2 cup of toor dal with 1.5 cups of water in a pressure cooker for about 5 whistles. Let the pressure settle. Open the cooker and slightly mash the dal. Set aside.
2. Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside.
3. When the garlic is brown / almost burnt, set aside on a plate to cool.
4. In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Add in the asafoetida and curry leaves. Let the mustard seeds crackle. Add in the chopped onions. Saute the onions till its nice and brown.
5. Add in the chopped tomatoes and cook till the tomatoes are juiced down. Add in the turmeric powder, sambar powder and salt. Add in the green chillies.
6. Once the tomatoes are soft and cooked down, add in the chopped greens.
7. Add in the tamarind pulp. Add in half a teaspoon of jaggery. Let it simmer for 7-8 minutes.
8. Add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic.
9. Garlic Pappu is ready. Serve with rice and ghee.

Notes

Any Indian green like amaranthus, palak or the Tamil siru keerai works well in this recipe.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: South Indian