Tamatar ki Chutney, Takkali Thokku & Tomato Rice

(Updated Version)

Tamatar ki Chutney is a tomato-based chutney, known in the Punjabi language as "Tamatar ki Chutney," and is a dish from the North Indian region (INDIAN DESSERTS TO SAVOR). Tomatoes are a staple in many curries (CHANDIGARH NORTH INDIA MARVELS), and when used to make chutney, they create a spicy, tangy, and aromatic thick gravy. This chutney pairs well with chapati, paratha, dosai, and even idli. However, I recently paired it with our side dishes for a rice meal instead (VEGETARIAN MUTTON GASTRONOMY).

There’s also Takkali Thokku, which I consider another version of tomato chutney. Though it shares similarities with Tamatar ki Chutney, it differs slightly in its ingredients. The recipe I’m sharing is my own version. Plus, I’ll also show you how to make tomato rice. You have choices when it comes to cooking with tomatoes, don’t you? Isn’t it wonderful that Ms. Nava offers you these choices?

Tamatar ki Chutney
Ingredients
3 medium-sized tomatoes, blanched and mashed with the skin on
1/2 inch ginger, chopped
3 shallots, chopped
2 dried chilies, snipped into pieces
1 tsp mustard seeds
1 tsp plain chili powder (adjust to taste)
1/2 tsp turmeric powder
A pinch of asafoetida powder
Tamarind juice, as needed
2 sprigs of curry leaves
Sugar, to taste
Salt, to taste
2 tbsp water
3 tbsp oil

Method
Heat oil and sauté ginger, shallots, dried chilies, and mustard seeds.
Add chili powder, turmeric powder, and asafoetida powder.
Stir well.
Add mashed tomatoes and curry leaves, and stir again.
Pour in tamarind juice and 2 tbsp of water to dilute slightly. 
Season with salt and sugar.
Stir thoroughly and remove from heat.

Takkali Thokku
Ingredients
For the Spice Powder Mix
½ tsp mustard seeds
½ tsp fenugreek seeds
3 sprigs curry leaves

Method
Dry fry these three ingredients, but do not over-fry to avoid bitterness.
Cool down and grind into a spice powder.

Other Ingredients
3 ripe tomatoes, chopped
1 tbsp plain chili powder
1 tsp turmeric powder
Some curry leaves
Tamarind juice to taste
Palm sugar to taste
Water as needed
A drizzle of gingerly oil
2 tbsp oil

Salt to taste

Method
Heat oil, and add tomatoes, chili powder, and turmeric powder.
Stir and cook for 2 to 3 minutes.
Pour in water, tamarind juice, and salt. 
Simmer until it reaches a mushy texture.
Add the spice mix powder and stir in.
Remove from heat.

Tomato Rice

Ingredients
2 cups rice, washed and rinsed
2 tbsp salted butter
1 handful cherry tomatoes
Salt to taste
3 cups water

Method
Heat butter in a rice cooker.
Add rice and stir.
Add cherry tomatoes and salt, and stir.

Pour in water, stir again, and allow the rice cooker to cook the rice.

Once cooked, fluff the rice.
(Optional: Garnish with Chinese parsley)