Authentic Green Chilli Tamarind Chutney Recipe – South Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chilli Tamarind Chutney Recipe – South Indian Style

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, you know a good chutney is non-negotiable. And honestly, this Green Chilli Tamarind Chutney? It’s my absolute go-to. I first made this when I was trying to recreate the flavors of my favorite restaurant’s sambar, and it quickly became a staple in my kitchen. It’s tangy, spicy, and just a little bit sweet – the perfect accompaniment to idli, dosa, or even a simple bowl of curd rice. Let’s get cooking!

Why You’ll Love This Recipe

This chutney is seriously addictive. It’s quick to make (under 15 minutes!), requires minimal ingredients, and packs a huge flavour punch. Plus, it’s incredibly versatile. Beyond breakfast, it’s fantastic as a dip for snacks or even a condiment with your lunch. Trust me, once you try this, you’ll be making it again and again.

Ingredients

Here’s what you’ll need:

• 4 long green chillies
• Small gooseberry size tamarind
• As needed salt
• Small berry size powdered jaggery
• 1 tbsp cooking oil
• 1 tbsp sesame oil
• 1/2 tsp mustard seeds

Ingredient Notes

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

• Sesame Oil: Don’t skip the sesame oil! It adds a beautiful nutty aroma that’s so characteristic of South Indian cooking. It really elevates the flavour.
• Green Chillies: I prefer using long green chillies as they have a good amount of heat but aren’t overwhelmingly spicy. You can adjust the quantity depending on your spice preference.
• Tamarind: You can use either tamarind pulp or a block of tamarind. If using a block, make sure to soak it in warm water to soften it before using. The sourness of the tamarind is key to balancing the spice and sweetness.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, heat the cooking oil in a pan and sauté the green chillies until they soften slightly. This takes just a couple of minutes. Once cooled, set them aside.
2. While the chillies are cooling, soak the tamarind in warm water – about 1/2 cup should do the trick. Let it sit for about 10-15 minutes to soften.
3. Now, it’s time to grind! Add the sautéed chillies, soaked tamarind (with some of the soaking water), salt, and jaggery to a grinder or blender. Grind into a smooth paste, adding minimal water only if needed.
4. Heat the sesame oil in a separate pan. Once hot, add the mustard seeds and let them splutter. This is important – that spluttering sound means the oil is infused with flavour!
5. Pour the ground chutney paste into the pan with the spluttering mustard seeds. Cook on low heat for 2-3 minutes if you’re using it right away. If you want to store it for longer, cook it for a bit longer – around 5-7 minutes – to help it thicken and preserve better.
6. Finally, transfer the chutney to a serving bowl and get ready to enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the chillies. Work in batches if necessary.
• Taste the chutney as it cooks and adjust the salt and jaggery to your liking.
• For a smoother chutney, strain the paste through a sieve after grinding.

Variations

This recipe is pretty flexible, so feel free to experiment!

• Spice Level Adjustments: If you’re sensitive to spice, remove the seeds from the green chillies before sautéing. Or, use a milder variety of chilli. My friend, Priya, loves adding a tiny pinch of red chilli powder for an extra kick!
• Storage for Longer Shelf Life: Cooking the chutney for a longer duration helps it last longer. Make sure to store it in an airtight container in the refrigerator.
• Regional Variations: In Karnataka, they often add a small piece of ginger to the chutney for a more aromatic flavour. Tamil Nadu style tends to be a bit more tangy, so you might want to add a little extra tamarind.

Serving Suggestions

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

• With hot idli and crispy dosa – a classic pairing!
• Mixed with rice and a dollop of yogurt for a comforting curd rice.
• As a dip for vegetable pakoras or samosas.
• Even spread on a sandwich for a flavourful twist.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it in small portions.

FAQs

Let’s answer some common questions!

• What type of chillies are best for this chutney? Long green chillies are traditional, but you can use any green chilli you prefer, adjusting the quantity to your spice tolerance.
• Can I use lemon juice instead of tamarind? While you can use lemon juice, it won’t have the same depth of flavour as tamarind. Tamarind provides a unique tangy sweetness that lemon juice can’t quite replicate.
• How long does this chutney stay fresh at room temperature? It’s best to refrigerate this chutney. At room temperature, it will only stay fresh for a few hours.
• What is the purpose of jaggery in this chutney? Jaggery balances the sourness of the tamarind and the spice of the chillies, adding a subtle sweetness that makes the chutney so addictive.
• Can I make this chutney in a blender? Absolutely! A blender works just as well as a grinder. Just make sure to add minimal water to achieve a smooth paste.

Enjoy making this delicious chutney! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you!