Tomato Tamarind Chutney Recipe – Authentic Indian Relish

Last Updated on 4 months by Neha Deshmukh

Tomato Tamarind Chutney Recipe – Authentic Indian Relish

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? This Tomato Tamarind Chutney is a family favorite – a sweet, tangy, and slightly spicy relish that’s incredibly versatile. I first made this years ago trying to recreate my grandmother’s version, and it’s been a staple ever since. It’s perfect with dosas, idlis, pakoras, or even just a simple bowl of rice. Let’s get cooking!

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a burst of flavour! It’s a wonderful balance of sweet, sour, and spicy, and it’s surprisingly easy to make. Plus, it keeps well, so you can enjoy it for days (if it lasts that long!). It’s a fantastic way to add a homemade touch to your meals and impress your family and friends.

Ingredients

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

• 3 tbsp oil
• 6 large tomatoes
• Small ball sized tamarind
• 1 tsp jaggery
• 1 tsp mustard seeds
• 1 tsp methi (fenugreek seeds)
• ?? tsp turmeric powder
• 1 tbsp Kashmiri red chilli powder
• 1 tsp salt
• 2 tsp oil (for tempering)
• ?? tsp mustard seeds (for tempering)
• ?? tsp hing (asafoetida)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavour:

• Tamarind: This is key for that signature tangy flavour. You can use tamarind pulp or a block of tamarind – just soak it in warm water and extract the pulp.
• Jaggery: Jaggery adds a lovely sweetness and depth of flavour. If you don’t have jaggery, you can substitute with brown sugar, but jaggery really does make a difference.
• Kashmiri Red Chilli Powder: Don’t skip this! It gives a beautiful colour and mild heat. Regular chilli powder can be used, but adjust the quantity to your spice preference.
• Spice Levels: Spice levels in India vary so much! In some regions, they like it really hot, while others prefer a milder flavour. Feel free to adjust the chilli powder to suit your taste. My family likes a medium spice level, so I usually add about 1.5 tsp of Kashmiri chilli powder.
• Tomatoes: Ripe, juicy tomatoes are best. Roma tomatoes work particularly well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat 3 tbsp oil in a large kadai (or a deep pan). Add the chopped tomatoes, tamarind, and jaggery. Sauté for about a minute, just to get things started.
2. Now, cover the kadai and let it cook for 10-15 minutes, until the tomatoes are completely mushy. Give it a little mash with the back of a spoon to break down any remaining chunks.
3. While the tomatoes are cooking, let’s dry roast the mustard seeds and fenugreek seeds. Heat a small pan and roast them for a minute or two, until they start to pop and become fragrant. Then, grind them into a fine powder.
4. Add the roasted powder, turmeric, red chilli powder, and salt to the tomato mixture. Mix everything really well until the oil starts to separate from the sides – that’s a good sign!
5. Time for the tempering! Heat 2 tsp oil in a small pan. Add the mustard seeds, hing (asafoetida), and curry leaves. Let them splutter – that’s where all the flavour comes from!
6. Pour the tempering over the tomato mixture and give it a final mix. Let it cool completely before storing it in an airtight container.

Expert Tips

• Don’t be afraid to adjust the amount of tamarind and jaggery to get the perfect balance of sweet and sour.
• Roasting the spices really enhances their flavour, so don’t skip that step!
• Make sure the chutney is completely cool before storing it to prevent spoilage.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder chutney, reduce the amount of chilli powder. For a spicier chutney, add a pinch of cayenne pepper or increase the chilli powder.
• Festival Adaptations: This chutney is often made during Diwali and Ugadi. Some families add a touch of grated coconut for a festive twist.
• Storage Life Extension: Adding a pinch of citric acid can help extend the shelf life of the chutney.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With dosas and idlis – a classic pairing!
• As a dip for pakoras and samosas.
• Spread on sandwiches or wraps.
• Served alongside rice and dal.
• Even with a simple cheese and cracker plate – trust me!

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator. It will typically last for up to a week. You can also freeze it for longer storage – just thaw it completely before using.

FAQs

Let’s answer some common questions:

• What is the best type of tomato to use for this chutney? Roma tomatoes are great, but any ripe, juicy tomato will work.
• Can I adjust the sweetness of the chutney? Absolutely! Add more or less jaggery to suit your preference.
• How long does this chutney typically last? About a week in the refrigerator, or longer if frozen.
• What is hing (asafoetida) and can I substitute it? Hing has a unique pungent flavour. If you can’t find it, you can omit it, but it does add a lovely depth of flavour.
• Can I make this chutney ahead of time and freeze it? Yes, you can! Just make sure it’s completely cooled before freezing.

Enjoy making this delicious Tomato Tamarind Chutney! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!