Madurai Spicy Tomato Chutney Recipe- Thakkali Vengayam Chutney
A vegetarian Tamil Nadu recipe with onion, dry red chillies, tomato. Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Spicy Madurai Tomato Chutney, finely chop the onions and tomatoes and set aside
onion(2)tomato(2) - 2
Heat 1 teaspoon of oil in a kadai on medium flame, add the dry red chillies, 1 chopped onion and 1 chopped tomato and saute them for about 5 minutes
onion(2)dry red chillies(5)tomato(2) - 3
Turn off the flame and allow to cool
- 4
Transfer this mixture to a mixer-jar, grind to a paste with 2 tablespoons of water
water(1/4 cup)teaspoons tamarind paste(2) - 5
In the same kadai, heat the remaining gingelly oil, add mustard seeds and allow it to crackle
mustard seeds(1 teaspoon)teaspoons gingelly oil(3) - 6
Next add urad dal and curry leaves and saute for a couple of minutes or until the urad dal turns golden
sprig curry leaves(2)teaspoons white urad dal (split)(2) - 7
Now add the remaining chopped onions and cook until the onions becomes transparentAt this stage add in the remaining tomatoes, cover and cook
onion(2)tomato(2) - 8
The tomatoes must be soft yet chunky
tomato(2) - 9
Finally add in the ground chili-tomato-onion mixture to the kadai along with a little water, mix well and bring to a single boil
onion(2)tomato(2)water(1/4 cup) - 10
Turn off the flame - Your Madurai Style Tomato chutney is ready to be served
tomato(2) - 11
Serve this Spicy Madurai Tomato Chutney along with Ragi Idli Recipe (Steamed Rice Millet & Lentil Cake) and Kumbakonam Filter Coffee Recipe for a complete breakfast
tomato(2)
Rate this recipe
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Madurai Spicy Tomato Chutney Recipe- Thakkali Vengayam Chutney
A vegetarian Tamil Nadu recipe with onion, dry red chillies, tomato. Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Spicy Madurai Tomato Chutney, finely chop the onions and tomatoes and set aside
onion(2)tomato(2) - 2
Heat 1 teaspoon of oil in a kadai on medium flame, add the dry red chillies, 1 chopped onion and 1 chopped tomato and saute them for about 5 minutes
onion(2)dry red chillies(5)tomato(2) - 3
Turn off the flame and allow to cool
- 4
Transfer this mixture to a mixer-jar, grind to a paste with 2 tablespoons of water
water(1/4 cup)teaspoons tamarind paste(2) - 5
In the same kadai, heat the remaining gingelly oil, add mustard seeds and allow it to crackle
mustard seeds(1 teaspoon)teaspoons gingelly oil(3) - 6
Next add urad dal and curry leaves and saute for a couple of minutes or until the urad dal turns golden
sprig curry leaves(2)teaspoons white urad dal (split)(2) - 7
Now add the remaining chopped onions and cook until the onions becomes transparentAt this stage add in the remaining tomatoes, cover and cook
onion(2)tomato(2) - 8
The tomatoes must be soft yet chunky
tomato(2) - 9
Finally add in the ground chili-tomato-onion mixture to the kadai along with a little water, mix well and bring to a single boil
onion(2)tomato(2)water(1/4 cup) - 10
Turn off the flame - Your Madurai Style Tomato chutney is ready to be served
tomato(2) - 11
Serve this Spicy Madurai Tomato Chutney along with Ragi Idli Recipe (Steamed Rice Millet & Lentil Cake) and Kumbakonam Filter Coffee Recipe for a complete breakfast
tomato(2)
Rate this recipe
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