Authentic South Indian Tomato Chutney Recipe – Pearl Onion & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Tomato Chutney Recipe – Pearl Onion & Tamarind

Introduction

There’s just something about a perfectly made South Indian chutney, isn’t there? It’s the little burst of flavour that takes your idli, dosa, or uttapam from good to amazing. This tomato chutney is a family favourite – I first made it trying to recreate my grandmother’s recipe, and after a few attempts, I think I finally got it right! It’s a little tangy, a little spicy, and utterly addictive. Get ready to elevate your breakfast (or any meal, really!) with this authentic recipe.

Why You’ll Love This Recipe

This isn’t your average tomato chutney. The combination of pearl onions (shallots), tamarind, and a special blend of dals creates a depth of flavour you won’t find anywhere else. It’s relatively quick to make, and the aroma while it’s cooking is just heavenly. Plus, it’s incredibly versatile – I’ve even enjoyed it with rice and a dollop of yogurt!

Ingredients

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

• 2 teaspoons sesame oil
• ¼ cup sliced pearl onions (shallots)
• ½ cup chopped tomatoes
• 1 teaspoon chopped garlic
• 4-5 dried red chilies
• ¼ teaspoon tamarind
• 1 teaspoon split Bengal gram (chana dal)
• 1 teaspoon split black gram (urad dal)
• Salt to taste
• ⅓ – ½ cup water (plus extra for blending)
• 2 teaspoons sesame oil (for tempering)
• ½ teaspoon mustard seeds
• 7-8 curry leaves
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Pearl Onions/Shallots: Don’t skip these if you can help it! They have a milder, sweeter flavour than regular onions and really shine in this chutney. If you absolutely can’t find them, you can use a small regular onion, but reduce the quantity to about 2 tablespoons.
• Tamarind: This is what gives the chutney its signature tang. You can use tamarind paste, but I prefer using a small piece of tamarind and soaking it in warm water for about 15 minutes before using.
• Sesame Oil: Sesame oil is the oil for South Indian cooking. It adds a wonderful nutty flavour.
• Chana & Urad Dal: This combination is classic in South Indian chutneys. While some recipes use only one or the other, the blend creates a lovely texture and flavour. You might find regional variations using moong dal too, but chana and urad are the most common.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 teaspoons of sesame oil in a pan over low heat. Add the chana dal and urad dal. Sauté until they turn golden brown – this usually takes a few minutes. Be patient, you don’t want to burn them!
2. Add the sliced pearl onions and sauté until they become translucent. Then, mix in the chopped garlic and dried red chilies. Cook for about 30 seconds, until fragrant.
3. Stir in the chopped tomatoes, tamarind, and salt. Cook until the tomatoes soften and become mushy – around 5-7 minutes.
4. Let the mixture cool completely. This is important! You don’t want to burn yourself when blending.
5. Once cooled, grind the mixture with about ¼ cup of water into a smooth paste. If it’s too thick, add the remaining water gradually until you reach your desired consistency.
6. Now for the tempering! Heat 2 teaspoons of sesame oil in a separate small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and asafoetida (hing). Sauté for a few seconds until the curry leaves are crisp.
7. Pour the tempering over the chutney and mix thoroughly. And that’s it! Your delicious tomato chutney is ready.

Expert Tips

• Don’t overcrowd the pan when sautéing the dals. Work in batches if necessary.
• Adjust the number of red chilies to your spice preference.
• Cooling the mixture completely before grinding is key for a smooth chutney.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove the seeds from the red chilies before adding them. For a spicier chutney, add an extra chili or a pinch of chili powder.
• Festival Adaptations: During festivals like Ganesh Chaturthi or Onam, some families add a small piece of coconut while grinding the chutney for extra richness. My aunt always makes it this way!

Serving Suggestions

This chutney is a match made in heaven with:

• Idli
• Dosa
• Uttapam
• Vada
• Even rice and yogurt!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it in small portions for longer storage – it will keep for up to a month.

FAQs

1. What is the best way to balance the sweetness and tanginess in this chutney? The key is to adjust the amount of tamarind. Start with ¼ teaspoon and add more, a little at a time, until you reach your desired level of tanginess.
2. Can I use regular onions instead of pearl onions/shallots? You can, but the flavour won’t be quite the same. Use about 2 tablespoons of finely chopped regular onion.
3. What is asafoetida (hing) and can I omit it? Asafoetida has a pungent aroma, but it adds a unique flavour to the chutney. If you don’t have it, you can omit it, but it’s worth seeking out if you can.
4. How can I adjust the consistency of the chutney? Add more water, a tablespoon at a time, until you reach your desired consistency.
5. Can this chutney be made ahead of time and frozen? Absolutely! It freezes beautifully. Just portion it out into freezer-safe containers.
6. What are some other dishes this chutney pairs well with besides idli, dosa, and uttapam? Try it with vegetable pakoras, as a spread for sandwiches, or even as a dip for roasted vegetables!