Authentic Tomato Chutney Recipe – South Indian Style

Last Updated on 5 months ago by Neha Deshmukh

Authentic Tomato Chutney Recipe – South Indian Style

Hey everyone! If you’ve ever found yourself craving that perfect little something to go with your idli, dosa, or vada, look no further. This tomato chutney is it. It’s tangy, a little spicy, and utterly addictive. I remember the first time my grandmother made this for me – I was hooked! It’s a staple in South Indian homes, and now it can be in yours too.

Why You’ll Love This Recipe

This tomato chutney isn’t just delicious; it’s incredibly easy to make. Seriously, it comes together in under 30 minutes! Plus, it’s bursting with flavour thanks to the clever use of spices. It’s the kind of recipe that makes you feel like a kitchen pro, even if you’re a beginner. And honestly, a good chutney can elevate a simple breakfast or snack to something truly special.

Ingredients

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

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 2 dried byadagi red chilies
• 8 fenugreek seeds
• 1 cup chopped tomatoes (about 150g)
• 10-12 curry leaves
• 1 pinch asafoetida (hing)
• ½ teaspoon tamarind
• ½ to ¾ cup water (120ml – 180ml)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this chutney sing:

• Byadagi Red Chilies: These are a game-changer! They add a beautiful vibrant red colour and a mild heat. They’re from the Byadagi region of Karnataka, and are known for their colour more than their spice. If you can’t find them, you can substitute with Kashmiri red chilies, but the colour won’t be quite as striking.
• Urad Dal: This split black lentil adds a lovely nutty flavour and helps thicken the chutney. It’s a common ingredient in South Indian cooking, and toasting it really brings out its flavour.
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of asafoetida adds a unique savoury depth. It’s often used in Indian cooking to aid digestion and it’s a bit of an umami bomb. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan on low heat. Once it’s warm, add the mustard seeds and let them crackle – this usually takes about 30 seconds.
2. Add the urad dal and fry until golden brown and aromatic. Keep stirring so it doesn’t burn!
3. Now, toss in the dried red chilies and fenugreek seeds. Sauté for a minute or so, until the chilies change colour slightly.
4. Add the chopped tomatoes, curry leaves, asafoetida, and salt. Cook, stirring occasionally, until the tomatoes soften completely – about 8-10 minutes.
5. Mix in the tamarind and let the mixture cool down a little. This is important for blending!
6. Transfer the mixture to a blender with the water. Blend until you get a smooth, consistent chutney. Add more water if needed to reach your desired consistency.
7. Pour into a serving bowl and get ready to enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the spices. This ensures they cook evenly.
• Taste as you go! Adjust the salt and spice levels to your liking.
• For a smoother chutney, strain it through a sieve after blending.

Variations

• Spice Level Adjustments: If you like it really spicy, add a few more red chilies or a pinch of chili powder. For a milder chutney, remove the seeds from the red chilies before adding them.
• Tamarind Paste vs. Pulp: If you only have tamarind paste, use about 1 teaspoon. Adjust to taste.
• Regional Variations: In Karnataka, they often add a little bit of jaggery (gur) for a touch of sweetness. In Tamil Nadu, you might find it made with shallots instead of tomatoes.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!

Serving Suggestions

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

• With hot idli and sambar – a classic!
• Spread on crispy dosa.
• As a dip for vada or pakora.
• 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 actually develops even more over time!

FAQs

• What is the best way to store leftover tomato chutney? Store it in an airtight container in the fridge. A little oil drizzled on top can help preserve it.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better the next day.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell, used for flavouring. You can find it at Indian grocery stores or online.
• What is the purpose of adding mustard seeds and urad dal? They add flavour, texture, and help with the overall aroma of the chutney. It’s a traditional tempering technique.
• Can I adjust the consistency of the chutney? Yes! Add more water for a thinner chutney, or less for a thicker one.
• What is Byadagi chili and can I substitute it? Byadagi chili is a mild chili known for its vibrant red colour. Kashmiri red chilies are a good substitute, but won’t give you the same colour.