Authentic South Indian Tomato Chutney Recipe – Gingelly Oil & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Tomato Chutney Recipe – Gingelly Oil & Curry Leaves

Introduction

There’s just something about a perfectly made South Indian breakfast, isn’t there? And for me, no breakfast is complete without a vibrant, flavorful chutney to dip into. This tomato chutney is the one I grew up with – a staple in my family, and honestly, it’s the first chutney I ever learned to make! It’s a little tangy, a little spicy, and packed with that incredible South Indian aroma. I’m so excited to share this authentic recipe with you.

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a little different, a little special. The use of gingelly oil and the careful balance of spices create a depth of flavor you won’t find anywhere else. It’s surprisingly easy to make, comes together in under 20 minutes, and is absolutely addictive with idli, dosa, or even a simple rice and lentil combo. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 1 tablespoon gingelly oil (approximately 15ml)
• ½ teaspoon mustard seeds (approximately 2.5ml)
• ¼ teaspoon urad dal (approximately 1.25ml)
• A few curry leaves (about 8-10)
• A pinch of hing (asafoetida)
• ½ cup small onion (approximately 60g)
• 1 small tomato (approximately 80g)
• 2 nos red chillies
• 2 nos kashmiri red chillies
• 1 teaspoon tamarind (approximately 5g)
• Rock salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chutney, so here are my little kitchen secrets:

Gingelly Oil: The Authentic Flavor
Gingelly oil (also known as sesame oil) is key here. It gives the chutney that authentic South Indian flavor. Don’t skip it if you can help it!

Small Onions vs. Regular Onions
I prefer small onions (shallots) for this chutney. They have a milder, sweeter flavor than regular onions. If you can’t find them, you can use a quarter of a regular onion, but reduce the quantity slightly.

Kashmiri Red Chillies: Color and Mild Heat
Kashmiri red chillies are fantastic for adding a beautiful red color without too much heat. If you want a spicier chutney, feel free to add more regular red chillies.

Tamarind: Balancing Tartness
Tamarind adds a lovely tanginess that balances the spice. You can use tamarind paste, but I prefer using a small piece of tamarind and soaking it in warm water for about 10 minutes before using.

Rock Salt: A Traditional Touch
Rock salt (kala namak) has a unique mineral-rich flavor that’s traditional in South Indian cooking. If you don’t have it, regular salt will work, but rock salt really does make a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chutney paste. Grind the small onions, tomato, red chillies, kashmiri red chillies, tamarind (with the water it soaked in), and rock salt with a little water into a coarse paste. You don’t want it super smooth – a little texture is good!
2. Now, heat the gingelly oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the urad dal and curry leaves to the pan. Fry for a few seconds until the urad dal turns golden brown and fragrant.
4. Add a pinch of hing (asafoetida) – it’ll sizzle and release a wonderful aroma. Be quick, as hing can burn easily!
5. Carefully add the ground chutney paste to the tempered spices. Stir well to combine.
6. Now, the important part: cook covered on low heat for about 10 minutes. This allows the flavors to meld together beautifully.
7. Uncover the pan and cook for another 3-5 minutes, stirring occasionally, until the oil starts to separate from the chutney. This is a sign that it’s ready!

Expert Tips

• Don’t overcrowd the pan when tempering the spices. Give them enough space to splutter and release their flavor.
• Adjust the amount of red chillies to your spice preference.
• Cooking on low heat is crucial to prevent the chutney from burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: My friend, Priya, loves a really spicy chutney, so she adds an extra red chilli or a tiny bit of chilli powder. Feel free to experiment!
• Serving with Different South Indian Breakfasts: While amazing with idli and dosa, this chutney also pairs beautifully with vada, upma, and even pongal.
• Festival Adaptations (e.g., Makar Sankranti): My grandmother used to make a slightly sweeter version of this chutney for Makar Sankranti, adding a touch of jaggery.

Serving Suggestions

Serve this chutney warm with your favorite South Indian breakfast. A dollop on the side of a crispy dosa is pure heaven! It’s also fantastic as a side with rice and sambar for lunch.

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify slightly over time.

FAQs

What is the best way to grind the chutney paste?
A good quality blender or food processor works best. Add water gradually to achieve a coarse paste.

Can I use regular salt instead of rock salt?
Yes, you can! Regular salt will work just fine, but rock salt adds a unique flavor.

What if I don’t have gingelly oil? What can I substitute?
If you absolutely can’t find gingelly oil, you can use sunflower oil or vegetable oil, but the flavor won’t be quite the same.

How can I adjust the consistency of the chutney?
If the chutney is too thick, add a tablespoon or two of water. If it’s too thin, cook it for a few more minutes uncovered.

Can this chutney be made ahead of time?
Yes, you can make it a day or two in advance. The flavors will actually develop even more! Just store it in an airtight container in the refrigerator.