Authentic South Indian Tomato Chutney Recipe – Ginger & Chilli

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Tomato Chutney Recipe – Ginger & Chilli

Introduction

There’s just something about a vibrant, flavourful 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 simmering on the stove – the aroma alone was enough to make my mouth water! It’s the perfect accompaniment to idli, dosa, vada, or even a simple bowl of rice. And honestly, once you make it yourself, you’ll wonder why you ever bought the store-bought kind. Let’s get cooking!

Why You’ll Love This Recipe

This Tomato Chutney is a real winner because it’s:

• Flavourful: A beautiful balance of tangy, spicy, and subtly sweet.
• Easy to make: It comes together in under 30 minutes.
• Versatile: Perfect with so many dishes!
• Authentic: This recipe stays true to traditional South Indian flavours.

Ingredients

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

• 2 tbsp oil
• 1 tbsp chana dal (split chickpeas)
• 1 tbsp urad dal (split black lentils)
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 0.25 tsp methi / fenugreek seeds
• 5 dried red chillies
• 1 onion, chopped
• 5 garlic cloves
• 1 inch ginger, chopped
• 2 tomatoes
• Small piece of tamarind
• 0.75 tsp salt
• 1 cup pudina / mint leaves
• 0.5 cup coriander leaves
• 3 tsp oil (for tempering)
• 0.75 tsp mustard seeds
• Pinch of hing / asafoetida
• 1 dried red chilli (for tempering)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this chutney:

• Tamarind: Don’t skip the tamarind! It’s key to that signature tangy flavour. You can find tamarind paste or blocks at most Indian grocery stores. If using a block, soak it in warm water for about 10 minutes, then squeeze out the pulp.
• Chillies: The type of dried red chillies you use will impact the heat level. Byadagi chillies are milder and add a beautiful colour, while Guntur chillies pack a serious punch. Feel free to adjust the number based on your spice preference.
• Spice Levels: South Indian cuisine varies so much by region. Some families like it super spicy, others prefer a milder flavour. Don’t be afraid to experiment!
• Dals: Using both chana and urad dal adds a lovely depth of flavour and texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat 2 tbsp oil in a kadai (or a deep frying pan) over low heat. Add the chana dal, urad dal, coriander seeds, cumin seeds, methi, and dried red chillies. Roast them gently until they turn golden brown – this usually takes about 3-5 minutes. Keep stirring so they don’t burn!
2. Add the chopped onion, garlic, and ginger to the kadai. Sauté until the onions soften and turn translucent, about 5-7 minutes.
3. Now, toss in the tomatoes, tamarind, and salt. Cover the kadai and let it cook for about 10 minutes, or until the tomatoes are completely softened and mushy.
4. Add the mint and coriander leaves. Sauté briefly for just a minute or two, then remove the kadai from the heat and let the mixture cool down completely.
5. Once cooled, transfer the mixture to a blender or food processor. Blend it into a smooth paste, adding a little water if needed to reach your desired consistency.
6. Time for the tempering! Heat 3 tsp oil in a small pan. Add the mustard seeds and let them splutter. Then, add the hing, dried red chilli, and curry leaves. Once the curry leaves are crisp, immediately pour this tempering over the chutney.
7. Give everything a good mix and… that’s it! Your delicious Tomato Chutney is ready to serve.

Expert Tips

• Cooling is Key: Letting the mixture cool before blending prevents splattering and helps develop the flavours.
• Adjust Consistency: Add more water for a thinner chutney, or less for a thicker one.
• Fresh is Best: Using fresh mint and coriander really makes a difference.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, reduce the number of dried red chillies. For a spicier kick, add a few more or use hotter chillies. My friend, Priya, loves to add a tiny piece of green chilli for extra heat!
• Festival Adaptations: This chutney is a staple during Onam and Pongal celebrations in South India.
• Regional Variations:
  • Karnataka Style: Some Karnataka recipes add a small piece of coconut while blending for a creamier texture.
  • Tamil Nadu Style: In Tamil Nadu, you might find this chutney with a touch of jaggery for a hint of sweetness.

Serving Suggestions

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

• With hot idli and dosa – a classic pairing!
• As a dip for vada and bonda.
• Spread on sandwiches or wraps.
• Served alongside rice and sambar.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a splash of water to loosen it up before serving. You can also freeze it in small portions for longer storage.

FAQs

• What is the best way to balance the sweetness and sourness in this chutney? The tamarind provides the sourness, and the tomatoes offer a natural sweetness. Adjust the amount of tamarind to your liking. A tiny pinch of jaggery can also help balance the flavours.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to meld together.
• What is hing/asafoetida and can I substitute it? Hing is a pungent spice used in Indian cooking. It aids digestion and adds a unique flavour. If you can’t find it, you can omit it, but it does add a special touch.
• What type of chillies are traditionally used in this chutney? Byadagi and Guntur chillies are commonly used, but you can use any dried red chillies you prefer.
• How can I adjust the consistency of the chutney? Add more water for a thinner chutney, or less for a thicker one. You can also blend it for a longer or shorter time to achieve your desired consistency.