Authentic South Indian Tomato Chutney Recipe – Shallot & Peanut Blend

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Tomato Chutney Recipe – Shallot & Peanut Blend

Hey everyone! If you’ve ever been to South India, you know no meal is complete without a vibrant, flavorful chutney. And this tomato chutney? It’s a classic for a reason. I first made this when I was trying to recreate the flavors of my aunt’s cooking, and honestly, it’s become a staple in my house ever since. It’s perfect with idli, dosa, or even a simple rice and lentil meal. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a beautiful blend of sweet tomatoes, tangy tamarind, and a lovely roasted lentil and peanut base. The small onions (shallots) add a unique sweetness you won’t get with regular onions, and the tempering with mustard seeds and curry leaves? Pure magic. It’s relatively quick to make, incredibly versatile, and bursting with authentic South Indian flavors.

Ingredients

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

• 1 teaspoon sesame oil
• ¼ teaspoon mustard seeds
• 1 tablespoon channa dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 1 tablespoon peanuts
• 5 dried red chillies (adjust to your spice preference!)
• 1 teaspoon sesame oil
• 15 small onions (Indian shallots)
• 2 country tomatoes (about 200g)
• ½ teaspoon salt
• 1 marble size tamarind (or 1 tsp tamarind paste)
• 1 teaspoon sesame oil (for tempering)
• ¼ teaspoon mustard seeds (for tempering)
• 1 sprig curry leaves

Ingredient Notes

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

• Small Onions (Shallots): Seriously, don’t skip these if you can find them! They have a milder, sweeter flavor than regular onions and are essential to the authentic taste. You can usually find them at Indian grocery stores.
• Dried Red Chillies: The type of chilli you use will impact the heat. Byadagi chillies are great for color and mild heat, while Guntur chillies pack a punch.
• Sesame Oil: Sesame oil is a cornerstone of South Indian cooking. It adds a nutty aroma and flavor that’s just… right. Don’t substitute with another oil if you can help it!
• Tomatoes: Ripe, juicy country tomatoes are best. They have a lovely sweetness and acidity.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Roast the Lentils & Peanuts: Heat 1 teaspoon of sesame oil in a pan over medium-low heat. Add the mustard seeds and let them crackle – this is important for releasing their flavor! Then, toss in the channa dal, urad dal, peanuts, and dried red chillies. Roast on low flame, stirring frequently, until everything is golden brown and fragrant. This usually takes about 5-7 minutes. Set this mixture aside to cool completely.
2. Sauté the Onions & Tomatoes: In the same pan, add another teaspoon of sesame oil. Add the sliced small onions and sauté until they’re softened and translucent. Add the salt and chopped tomatoes. Cook for 3-4 minutes, until the tomatoes are completely mushy. Let this mixture cool down too.
3. Blend it All Together: Once both mixtures are cool, transfer them to a blender. Add about ½ cup of water (you can add more if needed) and blend until you get a smooth, pourable consistency. If your tomatoes aren’t very sour, add the tamarind to balance the flavors.
4. Temper the Chutney: This is where the magic happens! Heat 1 teaspoon of sesame oil in a small pan. Add the mustard seeds and let them crackle. Then, add the urad dal and curry leaves. Fry until the dal turns golden brown. Pour this tempering over the chutney and mix well.

Expert Tips

• Cooling is Key: Don’t skip cooling the mixtures before blending! Hot ingredients can create steam and affect the chutney’s consistency.
• Adjust the Water: Start with ½ cup of water and add more, a tablespoon at a time, until you reach your desired consistency.
• Taste as You Go: Don’t be afraid to taste and adjust the salt and tamarind levels to your liking.

Variations

This chutney is super adaptable! Here are a few ideas:

• Spice Level Adjustment:
  • Mild: Reduce the number of dried red chillies to 2-3.
  • Medium: Use 5 dried red chillies (as in the recipe).
  • Hot: Add 7-8 dried red chillies, or even a small piece of green chilli.
• Festival Adaptations: During Ganesh Chaturthi, my family always makes a slightly sweeter version of this chutney to offer to the deity. I add a tiny bit of jaggery (gur) to the blend.
• Regional Variations: In Karnataka, they sometimes add a small piece of coconut to the chutney for extra richness. In Tamil Nadu, you might find it made with a bit of asafoetida (hing) for a unique flavor.

Serving Suggestions

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

• With hot idli and dosa – a classic pairing!
• As a dip for vegetable pakoras or samosas.
• Spread on sandwiches or wraps for a flavorful kick.
• Served alongside paniyaram (small rice pancakes).
• Even with a simple bowl of rice and a dollop of ghee!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop even more over time! You can also freeze it in small portions for longer storage.

FAQs

Let’s answer some common questions:

• What is the best way to control the chutney’s consistency? Add water gradually while blending. Remember, you can always add more, but you can’t take it away!
• Can I make this chutney ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld.
• How long will it keep? In the fridge, 3-4 days. Frozen, it will keep for a couple of months.
• What type of tomatoes work best for this chutney? Ripe, juicy country tomatoes are ideal. Roma tomatoes are a good substitute if you can’t find country tomatoes.
• Can I use regular onions instead of small onions/shallots? What’s the difference? You can, but the flavor won’t be quite the same. Small onions are milder and sweeter. Regular onions can be a bit too pungent.
• What are the health benefits of including channa dal and urad dal in this chutney? Both dals are excellent sources of protein, fiber, and essential nutrients. They add a nutritional boost to this already delicious chutney!

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