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Vengayam thakkali thokku or chunky onion tomato chutney in a small bowl with a spoon in it

Vengayam Thakkali Thokku (Chunky Onion Tomato Chutney)

Shri Repp
Vengayam Thakkali Thokku is a delicious chunky onion and tomato chutney flavored with delicious South Indian spices like curry leaves, cumin seeds, mustard seeds, and garlic! It is a perfect condiment that transports so well in lunch boxes and pairs so perfectly with rotis, dosas, and idlis.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Chutney
Servings 2 cups

Equipment

Ingredients
 

  • 3 tablespoons oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon mustard seeds
  • 20-25 curry leaves
  • 5 cloves garlic thinly sliced
  • 1 (300 g) red onion large, finely diced
  • 1 teaspoon kosher salt plus more to taste
  • 4 (450 g) Roma tomatoes diced
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon Kashmiri chili powder
  • ¾ teaspoon sugar

Instructions
 

  1. Heat 3 tablespoons oil in a medium skillet over medium heat.
  2. Add 1 tablespoon cumin seeds, 1 teaspoon mustard seeds, and 20-25 curry leaves until they start releasing an aromatic scent and sizzling and dancing in the oil. Be careful not to burn the seeds and leaves or they will release a bitter taste!
  3. Add 5 cloves garlic (chopped), 1 red onion (diced), and half of the 1 teaspoon kosher salt. Sauté on medium heat until onions are softened and translucent, which will take about 2-3 minutes.
  4. Add 4 Roma tomatoes, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri chili powder, ¾ teaspoon sugar, and the remaining half of the salt. Sauté until all ingredients are incorporated. Allow the tomato and onion mixture to cook for  7-10 minutes, making sure to stir periodically, until the juices of the tomato release and evaporate. If the chutney sticks to the bottom of the pan, add a bit more oil and turn down the heat.
  5. Taste and adjust for salt. Serve as a side dish with rotis, dosas, or yogurt rice.
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Notes and Tips

  • You can find curry leaves at your local Indian grocery store. If you aren't able to source them for this recipe, simply omit it.
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