Kudamilagai Thakkali Thokku

Ingredients

• 500 grams Ripe Tomatoes (washed, quartered)
• 8 pieces Kashmiri Red Chilies (dry) (de-seeded for less heat, optional)
• 4 pieces Garlic Cloves (peeled, roughly chopped)
• 1 inch Fresh Ginger (peeled, finely chopped)
• 3 tablespoons Ghee (unsalted, melted)
• 1 teaspoon Mustard Seeds (whole)
• 10 pieces Curry Leaves (fresh)
• 1 tablespoon Tamarind Paste (adjust to taste)
• 1 tablespoon Jaggery (grated or finely chopped)
• 1 teaspoon Salt (or to taste)

Instructions

1. Prepare the Ingredients

   Wash the tomatoes and cut them into quarters. Remove seeds from the Kashmiri chilies, then roughly chop the chilies, garlic, and ginger.

   Time: PT5M

2. Heat Ghee

   Place the thick‑bottom pan on medium heat and add the melted ghee. Let it heat for about 2 minutes until shimmering.

   Time: PT2M

3. Temper Mustard Seeds and Curry Leaves

   Add mustard seeds to the hot ghee. When they begin to pop, add the fresh curry leaves and stir for 30 seconds.

   Time: PT1M

4. Add Base Ingredients

   Add the chopped tomatoes, chilies, garlic, ginger, and salt to the pan. Stir well to combine.

   Time: PT2M

5. Cook Down the Tomatoes

   Cook uncovered over medium heat, stirring occasionally, until the tomatoes break down and the mixture thickens, about 20 minutes.

   Time: PT20M

6. Add Sweet‑Sour Balance

   Stir in the tamarind paste and grated jaggery. Cook for another 5 minutes until the jaggery melts completely.

   Time: PT5M

7. Caramelize to Deep Red‑Brown

   Reduce the heat to low and continue cooking, stirring frequently, until the chutney turns a deep, glossy dark red‑brown color, about 10 minutes.

   Time: PT10M

8. Blend (Optional)

   Turn off the heat and let the mixture cool slightly (about 5 minutes). For a smoother texture, blend the chutney using a hand‑immersion blender or transfer to a countertop blender.

   Time: PT5M

9. Package and Store

   Transfer the hot chutney into a sterilized glass jar, seal tightly, and let it cool to room temperature before refrigerating.

   Time: PT5M

Nutrition Facts

Calories

35

Protein

0.8 g

Carbohydrates

7 g

Fat

1.5 g

Fiber

1.2 g