tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju (2024)

tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju with detailed photo and video recipe. an easy and spicy condiment or chutney recipe made with concentrated tomato extract. it is very similar to the tomato chutney recipe, but just that it is concentrated and also sharp with the taste. in south india, it is generally served as a side dish to rice, just before rasam and sambar but also tastes good with dosa & idli.

tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju with step by step photo and video recipe. chutney or spicy condiments are very common in india or particularly in south india. it is generally either served as a side dish to steam rice or perhaps as chutney for morning breakfast dishes. one such hugely popular spicy condiment is the tomato gojju recipe from the popular karnataka cuisine.

well, i guess many would assume by now that this recipe is just another tomato chutney, but trust me it is completely different and unique. the main difference is the texture and the consistency of this chutney compared to the traditional chutney. the texture is similar to a mixed pickle or to tamatar achar. and hence tomato onion gojju can also be used as achar or pickle for any dish or breakfast dish. i personally make this in preserve it in a jar in the fridge. it can easily survive for a couple of weeks and serve for idli and dosa during morning meal, and for rice during lunch and dinner. as a matter of fact, you can also serve it roti and chapthi for your lunch or tiffin box.

anyway, i would like to highlight some of the tips, suggestions and variations for this tomato gojju recipe. firstly, i would heavily recommend using some juicy and ripe tomatoes. it would yield more coloured, flavoured gojju with some additional sweetness. i personally like my condiments when it offers sweet and spicy combo by adding sambar powder and jaggery. secondly, in this recipe, i have limited myself to just onion and tomatoes which should be sufficient. but you can also add finely chopped garlic or even add ginger and garlic paste while sautéing. finally, store the gojju in an airtight container for longer shelf life.

finally, i request you to check my other detailed chutney recipes collection with this post of tomato gojju recipe. it mainly includes recipes like red coconut chutney, lahsun ki chatni, curry leaves chutney, hotel style coconut chutney for dosa and idli, pudina chutney, cabbage chutney, kadle-uddina bele chutney, sandwich chutney, red chutney for chaat, palak chutney. further to these i would also request you to visit my other detailed recipes collection like,

• sambar recipes collection
• dal recipes collection
• rice recipes collection

tomato gojju video recipe:

recipe card for tomato onion gojju recipe:

how to make tomato gojju with step by step photo:

1. firstly, in a kadai heat2 tbsp oil and splutter 1 tsp chana dal, 1 tsp urad dal, ½ tsp cumin, 1 tsp mustard, pinch hing and few curry leaves.
   
2. now add½ onion and saute until onions shrink slightly.
   
3. further, add 3 tomato and saute for 2 minutes.
   
4. also add½ tsp turmeric, 1 tsp jaggery, ¼ cup tamarind extract and 1 tsp salt. mix well.
   
5. cover and cook for 15 minutes or until tomatoes turn soft and mushy.
   
6. meanwhile, prepare sambar powder by heating ½ tsp coconut oil.
   
7. add ¼ tsp methi and roast for 30 seconds.
   
8. also add ¼ cup coriander seeds, 1 tbsp cumin, 1 tsp urad dal, 1 tsp chana dal. and roast on low flame.
   
9. further add 20 dried red chilli, few curry leaves and saute until chills turn crisp.
   
10. cool completely and transfer to a blender.
    
11. add ¼ tsp hing and blend to a coarse powder.
    
12. add 3 tsp of prepared sambar powder over mixture.
    
13. mix well, cover and boil for 3 minutes or until oil separates.
    
14. finally, add 2 tbsp coriander and enjoy tomato gojju with hot steamed rice.
    

notes:

• firstly, use well-ripened tomatoes for bright colour and flavour.
• also, the amount of tamarind extract depends on the sourness of tomatoes.
• furthermore, you can use store brought sambar powder.
• finally, tomato gojju recipe tastes great when a generous amount of oil is used in cooking.