Authentic South Indian Garlic Chutney Recipe – Small Onion & Tamarind

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Garlic Chutney Recipe – Small Onion & Tamarind

Hey everyone! If you’re anything like me, you need a good chutney with your South Indian breakfasts. And honestly, this garlic chutney? It’s a game-changer. I first made this when I was trying to recreate the flavors from my favorite restaurant, and I’m so glad I did! It’s become a staple in our house, and I’m excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any garlic chutney. The combination of small onions, tangy tamarind, and a blend of red chillies creates a flavor explosion that’s both spicy and savory. It’s incredibly versatile – perfect with idli, dosa, vada, or even as a spread for sandwiches. Plus, it comes together in under 10 minutes! Seriously, what’s not to love?

Ingredients

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

• 5 small onion (approximately 50g)
• 10 garlic cloves (approximately 20g)
• 5 red chillies (adjust to your spice preference)
• 5 Kashmiri red chillies (for color and mild heat)
• 1 tablespoon tamarind (about 15g)
• 2 tablespoons gingelly oil (about 30ml)
• ½ teaspoon mustard seeds (about 2g)
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chutney:

• Gingelly Oil (Nuvvu Enna): This is the oil for authentic South Indian flavor. It has a nutty aroma that really shines through. If you can’t find it, you can substitute with peanut oil, but gingelly oil is highly recommended.
• Small Onions (Shallots): These are milder and sweeter than regular onions, giving the chutney a lovely depth of flavor. Don’t skip these if you can help it!
• Kashmiri Red Chillies: These are your secret weapon for a vibrant red color and a milder heat. They add beautiful color without overpowering the other flavors.
• Tamarind: Tamarind provides that essential tangy kick. You can use tamarind paste or a small piece of tamarind block soaked in warm water. I prefer the block – it just tastes fresher! Regional variations use lemon juice instead, but tamarind is traditional.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the gingelly oil in a pan over medium heat. Add the garlic and small onions. Sauté until they turn golden brown – this usually takes about 3-5 minutes. Keep an eye on them, you don’t want them to burn!
2. Add the red chillies and tamarind to the pan. Sauté for another 2 minutes, stirring constantly. Then, remove the pan from the heat and let the mixture cool completely. This is important – you don’t want to grind hot ingredients!
3. Transfer the cooled mixture to a bowl. Add salt to taste and allow it to cool completely.
4. Now, grind the cooled mixture into a smooth paste. Add water a little at a time as needed to get the right consistency. I like to use a small grinder for this – it makes it so much easier.
5. In the same pan, heat the remaining gingelly oil. Once hot, add the mustard seeds. Wait for them to crackle – this usually takes just a few seconds.
6. Add the ground chutney paste to the tempered oil. Cook for 2-3 minutes, stirring constantly, until the color deepens and it smells amazing.
7. Remove from heat and serve! Seriously, it’s that easy.

Expert Tips

• Don’t be afraid to adjust the amount of red chillies to suit your spice preference.
• Cooling the mixture completely before grinding is key for a smooth paste.
• Tempering the mustard seeds in hot oil releases their flavor – don’t skip this step!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Reduce the number of red chillies for a milder chutney, or add a few extra for a fiery kick. My friend, Priya, loves to add a pinch of asafoetida (hing) for extra flavor.
• Serving with Different South Indian Breakfasts: This chutney is fantastic with pongal, upma, and even uttapam.
• Festival Adaptations – Makar Sankranti: During Makar Sankranti, my family loves to serve this chutney with ellu bella (a sesame and jaggery mixture) for a sweet and spicy combination.

Serving Suggestions

This chutney is best served fresh, but it’s also delicious cold. Serve it alongside your favorite South Indian breakfast dishes, use it as a dip for vegetables, or spread it on sandwiches for a flavorful twist.

Storage Instructions

You can store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify over time.

FAQs

• What is the best way to store this chutney? Store it in an airtight container in the refrigerator.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better the next day as the flavors meld together.
• What is the purpose of using both red chillies and Kashmiri red chillies? Red chillies provide the heat, while Kashmiri red chillies add color and a milder, fruity flavor.
• Can I use a different oil instead of gingelly oil? You can substitute with peanut oil or vegetable oil, but gingelly oil is highly recommended for the authentic flavor.
• How can I adjust the consistency of the chutney? Add more water for a thinner consistency, or grind for a longer time for a smoother, thicker chutney.