Authentic Tomato Chutney Recipe – Red Chili & Dal Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Red Chili & Dal Delight

Introduction

There’s just something about a vibrant, flavorful chutney that instantly elevates any meal, don’t you think? This tomato chutney is a family favorite – a little spicy, a little tangy, and utterly addictive. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and honestly, it’s been a staple ever since. It’s perfect with everything from a simple rice and dal to crispy dosas and idlis. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a beautiful balance of flavors and textures. The roasted dals add a lovely nutty depth, the red chilies give it a satisfying kick, and the tempering takes it over the top. Plus, it’s surprisingly easy to make! It’s a fantastic way to add a homemade touch to your meals.

Ingredients

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

• 3-4 dried red chilies
• 2 cups chopped tomatoes
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 1 teaspoon salt (or to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon oil
• 2 garlic cloves, chopped
• 1 sprig curry leaves
• 1 dried red chili, broken into pieces
• 1 teaspoon cumin seeds (for tempering)
• 1 teaspoon urad dal (for tempering)
• 1 pinch hing (asafoetida)

Ingredient Notes

Let’s talk ingredients for a moment. A few things make this chutney special:

• Dried Red Chilies: These aren’t just for heat! They contribute a wonderful smoky flavor. Adjust the quantity based on your spice preference. I usually use Byadagi chilies for color and mild heat, but you can use any dried red chili you like.
• Chana & Urad Dal Combo: This combination is key. Chana dal provides a nutty base, while urad dal adds a creaminess and helps bind the chutney. Don’t skip either one!
• Hing (Asafoetida): This little pinch of magic adds a savory depth that’s hard to describe. It’s a staple in Indian cooking and really elevates the flavor. If you’re not familiar with it, don’t worry – I’ve included a substitution tip in the FAQs.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Add the 3-4 dried red chilies, chana dal, and urad dal. Roast until the dals turn golden brown – this usually takes about 3-5 minutes. Add the cumin seeds and toast briefly (about 30 seconds). Be careful not to burn them!
2. Remove the pan from the heat and let the roasted mixture cool completely. This is important – you don’t want to blend hot ingredients.
3. In the same pan, sauté the chopped garlic until fragrant, about a minute. Add the chopped tomatoes, salt, and turmeric powder. Cook until the tomatoes are completely mushy and softened – around 8-10 minutes. Let this mixture cool down as well.
4. Now for the blending! Grind the roasted dal mixture into a fine powder. You can use a spice grinder or a powerful blender. Add the cooked tomato mixture and blend everything together into a smooth, vibrant paste. Add a splash of water if needed to reach your desired consistency.
5. Time for the tadka (tempering)! Heat a little oil in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, broken dried red chili, urad dal, curry leaves, and hing. Fry for a few seconds until fragrant.
6. Pour the tempering over the chutney and mix well. That sizzling sound? Pure magic!

Expert Tips

• Cooling is Key: Seriously, let everything cool before blending. Hot ingredients can make the chutney watery.
• Adjust the Spice: Don’t be afraid to adjust the number of red chilies to suit your taste.
• Fresh is Best: While you can use canned tomatoes in a pinch, fresh tomatoes really make a difference.

Variations

• Spice Level Adjustments: For a milder chutney, remove the seeds from the red chilies before roasting. For extra heat, add a pinch of cayenne pepper.
• Andhra Style: Add a tablespoon of peanut powder to the chutney for a richer, more complex flavor.
• Tamil Nadu Style: Include a small piece of ginger along with the garlic when sautéing.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free, so everyone can enjoy.
• Festival Adaptations: This chutney is fantastic with the savory snacks served during Makar Sankranti.

Serving Suggestions

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

• With hot steamed rice and a dollop of ghee.
• As a dip for idli and dosa.
• Spread on sandwiches or wraps.
• Served alongside flatbreads like roti or paratha.

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 for longer storage – just thaw it completely before using.

FAQs

• What is the best way to control the spice level in this chutney? Remove the seeds from the dried red chilies, or use milder chilies. You can also start with fewer chilies and add more to taste.
• Can I make this chutney ahead of time and freeze it? Absolutely! It freezes beautifully. Just make sure to store it in an airtight container.
• What is hing (asafoetida) and can I substitute it? Hing has a unique pungent aroma that adds a savory depth. If you can’t find it, you can substitute with a pinch of garlic powder or skip it altogether.
• What is the best type of tomato to use for this chutney? Roma tomatoes are great because they have a good balance of sweetness and acidity. But any ripe, flavorful tomato will work.
• How can I adjust the consistency of the chutney? Add a little water to thin it out, or cook it for a few more minutes to thicken it up.