Authentic Tomato Chutney Recipe – Pottukadala & South Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Pottukadala & South Indian Style

Introduction

There’s just something about a vibrant, flavorful chutney that instantly elevates any South Indian meal, isn’t there? For me, it’s a total comfort food thing. I remember my grandmother always having a batch of this Tomato Chutney ready, and the aroma would fill the whole house. It’s the perfect accompaniment to idli, dosa, vada – you name it! This recipe uses pottukadala (roasted gram dal) which gives it a really unique texture and taste. Let’s get cooking!

Why You’ll Love This Recipe

This Tomato Chutney is quick, easy, and bursting with flavor. It’s a fantastic way to add a little zing to your breakfast or snack time. Plus, it’s naturally vegan and gluten-free! It’s a staple in many South Indian homes for a reason – it’s simply delicious.

Ingredients

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

• 1 medium Tomato
• 1 medium Onion
• 1.5 tbsp Pottukadala (roasted gram dal)
• 2 Dry red chilies
• A small piece of Tamarind
• Salt, to taste
• Sunflower oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Pottukadala (Roasted Gram Dal): Significance & Variations

Pottukadala is the star here! It adds a lovely nutty flavor and a slightly grainy texture. You can find it at most Indian grocery stores. If you absolutely can’t find it, you could try using split chana dal (Bengal gram), but it won’t be quite the same. About 20-25 grams is a good measure.

Dry Red Chilies: Choosing the Right Heat Level

The number of dry red chilies you use will determine the spice level. I usually use 2 for a mild-medium heat. If you like it fiery, feel free to add more! Remember to remove the seeds if you prefer less heat.

Tamarind: Balancing Sweetness and Sourness

Tamarind provides that essential tangy flavor. A small piece, about the size of a date, is usually enough. You can use tamarind pulp or concentrate if you prefer, adjusting the quantity to about 1-2 teaspoons.

Tomatoes & Onions: Selecting the Best Quality

Ripe, juicy tomatoes are key! I prefer using slightly firm tomatoes for this chutney. As for onions, a regular yellow onion works perfectly.

Sunflower Oil: A Healthy & Flavorful Choice

I like using sunflower oil for its neutral flavor, but you can use any cooking oil you prefer. About 1-2 tablespoons should do the trick.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the sunflower oil in a pan over medium heat. Add the pottukadala and fry for 1-2 minutes, until it’s lightly browned and fragrant. Be careful not to burn it!
2. Now, toss in the dry red chilies and sauté for another minute. This helps release their aroma and flavor.
3. Add the sliced tomatoes and onions to the pan. Cook until they soften – we want them tender, but we’re not looking for browned onions here.
4. Remove the pan from the heat and let the mixture cool completely. This is important for getting a smooth paste. I usually let it cool for about 10-15 minutes.
5. Once cooled, transfer the mixture to a grinder or blender. Add the tamarind, salt, and 1-2 tablespoons of water. Grind everything into a smooth, consistent paste. Add more water if needed to reach your desired consistency.

Expert Tips

• Cooling the mixture completely before grinding is crucial for a smooth chutney. Trust me on this one!
• Don’t overcrowd the pan when frying the pottukadala and chilies. Work in batches if necessary.
• Taste and adjust the salt and tamarind levels to your liking.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Confirmation: Absolutely gluten-free.
• Spice Level Adjustment (Mild to Hot): Control the heat by adjusting the number of dry red chilies. Removing the seeds also helps.
• Festival Adaptations (Onam, Pongal): This chutney is a classic during Onam and Pongal celebrations in South India. My family always makes a big batch for these festivals!
• My Aunt’s Secret: My aunt adds a tiny pinch of asafoetida (hing) while frying the chilies – it adds a lovely depth of flavor.

Serving Suggestions

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

• With hot idli and crispy dosa.
• As a dip for vada and bonda.
• Spread on sandwiches or wraps for a flavorful kick.
• Even with rice and a dollop of ghee!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The color might darken slightly, but the flavor will still be fantastic.

FAQs

What is Pottukadala and can I substitute it?

Pottukadala is roasted gram dal, a type of split chickpea. It’s what gives this chutney its unique texture. As mentioned earlier, split chana dal can be used in a pinch, but it won’t be exactly the same.

How can I adjust the chutney’s consistency?

Add more water, one tablespoon at a time, while grinding until you reach your desired consistency. Some people prefer a thicker chutney, while others like it smoother.

Can I make this chutney ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.

What’s the best way to store leftover chutney?

Store it in an airtight container in the refrigerator.

Can I use fresh chilies instead of dry red chilies?

You can, but the flavor will be different. Use about 2-3 green chilies, adjusting to your spice preference.