Authentic South Indian Red Chili Tamarind Chutney Recipe

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Red Chili Tamarind Chutney Recipe

Hey everyone! Today, I’m sharing a recipe that’s a staple in many South Indian homes – the fiery, tangy, and utterly delicious Red Chili Tamarind Chutney. Honestly, no South Indian breakfast feels complete without a dollop of this vibrant chutney. I first made this when I moved away from home and desperately missed the flavors of my childhood. It instantly transported me back! It’s surprisingly easy to make, and I promise, once you try it, you’ll be hooked.

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a flavor bomb! It’s the perfect balance of spicy, sour, and savory. It’s incredibly versatile – amazing with dosa and idli, but also fantastic with steamed rice and even as a dip for snacks. Plus, it comes together pretty quickly, making it perfect for a weekend brunch or a weekday meal.

Ingredients

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

• 2 tablespoons oil
• 10 dried red chilies
• 5-6 garlic cloves
• 3 medium size onions
• Lemon sized tamarind pieces
• Salt to taste
• 2 tablespoons oil (for tempering)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black lentils)
• 2 dried red chilies (for tempering)
• 4-5 curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will really make this chutney sing:

• Tamarind: This is key for that signature tangy flavor. You can use tamarind pulp or blocks. If using blocks, soak them in warm water for about 20 minutes, then squeeze out the pulp.
• Red Chilies: I usually use Byadagi chilies for a vibrant color and medium heat. But feel free to adjust based on your spice preference! Guntur chilies are hotter, while Kashmiri chilies are milder and add a beautiful red hue.
• Tempering (Tadka): This is where things get interesting! Tempering varies from region to region. Some families add a pinch of asafoetida (hing) for extra flavor, while others might include a few peppercorns. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of oil in a pan over low heat. Add the 10 dried red chilies and sauté for about 2 minutes. Be careful not to burn them!
2. Next, add the 5-6 garlic cloves and sauté until they become fragrant – usually about a minute. Then, toss in the 3 chopped onions and cook until they’re soft and translucent, but not browned.
3. Now, season with salt and add the lemon-sized tamarind pieces. Cook for 3-4 minutes, stirring occasionally, until the tamarind softens. Let the mixture cool down a bit before moving on.
4. Transfer the cooled mixture to a blender and blend it into a smooth paste. If it’s too thick, add a splash of water. Taste and adjust the salt as needed.
5. Time for the tempering! Heat 2 tablespoons of oil in a small pan. Add 1 teaspoon each of cumin seeds, mustard seeds, chana dal, and urad dal. Sauté until they turn golden brown and fragrant.
6. Add 2 dried red chilies (broken into pieces) and the 4-5 curry leaves. Sauté for about 30 seconds, until the curry leaves are crisp.
7. Finally, pour the hot tempering over the chutney. Give it a good stir, and that’s it!

Expert Tips

• Don’t skip the cooling step before blending. Hot ingredients can create pressure in the blender.
• For a smoother chutney, strain the blended paste through a sieve.
• Adjust the amount of red chilies to control the spice level.

Variations

• Spice Level Adjustment: If you’re sensitive to heat, reduce the number of red chilies or remove the seeds before blending.
• Vegan Adaptation: This recipe is naturally vegan!
• Serving with different South Indian breakfasts: This chutney is amazing with upma, pongal, and even vada. My friend, Priya, swears by it with pesarattu!
• Festival Adaptations – Makar Sankranti: During Makar Sankranti, my family makes a slightly sweeter version of this chutney, adding a tablespoon of jaggery to the blend.

Serving Suggestions

This chutney is best served fresh, but it’s also delicious chilled. Serve it alongside your favorite South Indian breakfast dishes like dosa, idli, or steamed rice. It also makes a fantastic dip for vegetable sticks or samosas.

Storage Instructions

You can store this chutney in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in small portions.

FAQs

• What is the best way to store this chutney? An airtight container in the fridge is best! Or, freeze it for longer storage.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.
• What type of red chilies are traditionally used? Byadagi chilies are popular for their color and medium heat, but you can use any dried red chilies you prefer.
• Can I adjust the sourness of the chutney? Yes! Add more or less tamarind pulp to adjust the sourness to your liking.
• What is the purpose of tempering the chutney? Tempering adds a wonderful aroma and depth of flavor to the chutney. It’s a crucial step in South Indian cooking!

Enjoy making this chutney! I hope it brings a little bit of South India to your kitchen. Let me know how it turns out in the comments below!