Thakkali (Tomato) Chutney with Gingelly Oil

Perfect with dosa, idli, or upma, this tomato chutney gains depth and silkiness from the gingelly oil.

Ingredients:

• 3 ripe tomatoes, chopped

• 4-5 dry red chillies

• 1 small onion (optional), sliced

• 2 garlic cloves

• Salt to taste

• 1 tsp mustard seeds

• 1 sprig curry leaves

• 1.5 tbsp Tilmie Gingelly Oil

Instructions:

1. In 1 tbsp of gingelly oil, sauté red chillies, garlic, onion, and tomatoes until soft.

2. Cool slightly and blend to a smooth chutney.

3. In a small pan, heat 0.5 tbsp gingelly oil. Temper mustard seeds and curry leaves.

4. Add the tempering to the chutney and mix well.

5. Serve with hot idlis, crisp dosas, or even plain rice.

Tip: Adjust the number of chillies based on your spice preference. Add a pinch of jaggery for a sweet balance if tomatoes are too tangy.