Authentic Tomato-Almond Chutney Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato-Almond Chutney Recipe – South Indian Side Dish

Hey everyone! If you’re anything like me, you live for a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing a family favourite – a vibrant, flavourful Tomato-Almond Chutney. It’s a South Indian staple, and honestly, once you try it, you’ll be making it all the time. It’s the perfect accompaniment to idli, dosa, or even uttapam.

Why You’ll Love This Recipe

This chutney is a little different from your everyday versions. The addition of almonds gives it a wonderful texture and subtle sweetness that balances the tanginess of the tomatoes and tamarind. It’s quick to make, bursting with flavour, and seriously addictive. Plus, it’s naturally vegan and gluten-free – win-win!

Ingredients

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

• 1 teaspoon oil
• 5 garlic cloves
• 4 cloves
• 3 dried red chillies
• ¼ cup almonds
• 1 cup roughly chopped onion
• 2 tomatoes
• 1 small ball tamarind (about 20g)
• Salt to taste
• 1 tablespoon cilantro, chopped
• 1 teaspoon oil (for tempering)
• 1 teaspoon mustard seeds (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things make this chutney special.

• Tamarind: Don’t skip the tamarind! It provides that signature South Indian tang. You can find tamarind paste in most Indian grocery stores.
• Dried Red Chillies: These add a lovely warmth. Feel free to adjust the quantity depending on your spice preference – more for a fiery kick, less for a milder flavour.
• Almonds: This is where the magic happens! The almonds add a beautiful texture and a subtle nutty flavour. They really set this chutney apart.
• Regional Variations: Spice levels in chutneys vary so much across South India. Some families love it super spicy, others prefer a milder flavour. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 teaspoon of oil in a pan over medium heat. Add the garlic cloves, cloves, dried red chillies, and almonds. Fry for about 2 minutes, until fragrant and the almonds are lightly golden. Be careful not to burn the garlic!
2. Now, add the chopped onion and sauté for 2-3 minutes, until it becomes translucent.
3. Toss in the chopped tomatoes and cook for another 2-3 minutes, until they soften.
4. Let the mixture cool down completely. This is important! Then, transfer it to a blender along with the tamarind, salt, and cilantro. Blend until you have a smooth, vibrant paste. Add a splash of water if needed to help it blend.
5. Time for the tempering! Heat 1 teaspoon of oil in a small pan. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
6. Carefully pour the hot tempering oil over the chutney. It will sizzle and release even more flavour.
7. Garnish with a sprinkle of fresh cilantro and serve!

Expert Tips

• Cooling is Key: Letting the mixture cool before blending prevents splattering and ensures a smoother chutney. Trust me on this one!
• Adjusting Consistency: If your chutney is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency.
• Fresh is Best: Using ripe, juicy tomatoes will give you the best flavour.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan, so you’re all set!
• Gluten-Free Adaptation: Naturally gluten-free too!
• Spice Level: Adjust the number of dried red chillies to control the heat. I usually use 3 for a medium spice level. My friend, Priya, loves to add 5 for a real kick!
• Festival Adaptations: This chutney is a wonderful addition to festive meals, especially during South Indian festivals like Ganesh Chaturthi or Makar Sankranti. It’s often served as part of a larger spread.

Serving Suggestions

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

• With hot, fluffy idli
• Spread on crispy dosa
• Alongside savoury uttapam
• As a dip for vegetable pakoras
• Even with 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 flavour might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What is the best way to deseed the tomatoes for a smoother chutney? You can blanch the tomatoes for a few seconds in boiling water, then peel and deseed them. This will result in a very smooth chutney.
• Can I use roasted almonds for a deeper flavour? Absolutely! Roasted almonds will add a lovely depth of flavour. Just make sure they’re not overly roasted.
• How can I adjust the chutney’s consistency? Add water, one tablespoon at a time, until you reach your desired consistency.
• What is a good substitute for tamarind paste? If you can’t find tamarind paste, you can use lemon juice or a little vinegar, but it won’t have the same authentic flavour.
• Can this chutney be made ahead of time? Yes, you can definitely make it ahead of time! The flavours actually develop even more as it sits.

Enjoy! I hope you love this Tomato-Almond Chutney as much as my family does. Let me know in the comments how it turns out for you!