Making 2 types of dinner is the norm at my home. Hubby is married to idlis and won’t eat anything else except them for breakfast and dinner and the kids always want chapathis. After some time I get tired of making the same old chutneys and try to come up with interesting variations. You may well remember this one. If you remember I bought these green raw tomatoes a while back and made a dal of it and had 3-4 small ones left out. I know that they will not be enough to make dal again. So came up with this chutney by adding this and that, once I decided on how I wanted the chutney to taste.
Paccha Thakkali Chutney
- Raw Green tomatoes – 4, small
- Grated coconut – 3 tbsp
- Green chillies – 5
- Ginger – ½ inch piece
- Urad Dal – 1 tsp
- Mustard seeds – ¼ tsp
- Salt – to taste
- Curry leaf – 4 to 5, torn
- Oil – 1 tsp
Heat a pan with ½ tsp of oil. Add the urad dal and roast till golden brown over low flame and keep it aside. In the same pan add the whole green chilli and sauté for a min. Remove and keep it aside. Now add the sliced tomatoes and sauté for 2 min over low flame. Let it cool.
In a mixie jar place roasted urad dal, sautéed green chilli, green tomatoes, ginger, grated coconut, salt and grind it to chutney consistency using little water. Transfer to a serving bowl.
Heat the remaining oil in a pan. Temper with mustard seeds and once it pops add the curry leaves and pour it on the chutney.
Serve with hot idlis or dosas. I even used it as thuvaiyal and mixed it with steaming rice to which a tsp of ghee has been added and enjoyed it with Aloo Pepper Fry.
Verdict: This tasted neither like the regular coconut chutney nor like the tangy tomato chutney. But tasted something in the middle and Hubby loved it with Idlis. I loved it with rice as it was both tangy and hot. Kids enjoyed it as a dip with some chips.
Always break the green chillies into 2 before sauteeing in oil, as it tends to burst when used as whole.
You can also sauté the grated coconut in along with the tomatoes if you want to keep the chutney longer.