Authentic Tomato Chutney Recipe – South Indian Tamarind Delight

Last Updated on 1 month by Neha Deshmukh

Authentic Tomato Chutney Recipe – South Indian Tamarind Delight

Introduction

There’s just something about a vibrant, flavorful chutney that instantly elevates any South Indian meal, right? This tomato chutney is a family favorite – a little tangy, a little spicy, and so incredibly versatile. 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 idli, dosa, vada, 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. The addition of tamarind gives it a unique depth of flavor that sets it apart. It’s quick to make, requires minimal ingredients, and is bursting with authentic South Indian taste. Plus, it’s easily customizable to your spice preference!

Ingredients

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

• 2 tablespoons oil
• 0.5 teaspoon cumin seeds (about 1.5 grams)
• 1 teaspoon urad dal (split black lentils, about 4 grams)
• 2 dried red chillies
• 4-5 medium onions, thickly sliced
• 2-3 medium tomatoes, thickly sliced
• 4-5 slit green chillies
• 4-5 tamarind pieces
• Salt to taste
• 1 tablespoon oil (for tempering)
• 0.5 teaspoon mustard seeds (for tempering, about 2 grams)
• 0.5 teaspoon cumin seeds (for tempering, about 1.5 grams)
• 0.25 teaspoon urad dal (for tempering, about 1 gram)
• 0.25 teaspoon chana dal (split chickpeas, optional, about 1 gram)
• 3-4 dried red chillies (for tempering)
• 4-5 curry leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Tamarind: This is key to the chutney’s signature tang. You can find tamarind pods or paste at most Indian grocery stores. If using paste, start with about 1 tablespoon and adjust to taste.
• Urad Dal: These little lentils add a lovely nutty flavor and help with the chutney’s texture. Don’t skip them!
• Spice Levels: South Indian cuisine varies a lot when it comes to spice. Feel free to adjust the number of green and red chillies to your liking. My family prefers a medium spice level, but my friend Priya makes hers super fiery!
• Tomatoes: Ripe, juicy tomatoes are best. Roma tomatoes work particularly well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the cumin seeds, urad dal, and dried red chillies. Sauté for about 30 seconds, or until the cumin seeds start to sizzle and the dal turns golden brown. This is where the magic begins!
2. Add the slit green chillies and sliced onions. Cook until the onions turn translucent – about 5-7 minutes. Stir occasionally to prevent burning.
3. Now, add the sliced tomatoes and tamarind pieces. Reduce the heat to low, cover the pan, and cook for 5-10 minutes, or until the tomatoes are soft and mushy. The mixture should be nicely softened.
4. Let the cooked mixture cool down slightly. Then, transfer it to a blender or food processor. Add salt to taste and blend until you have a smooth, consistent paste. If it’s too thick, add a splash of water.
5. Time for the tempering! Heat 1 tablespoon of oil in a small pan. Add the mustard seeds and let them crackle. Then, add the cumin seeds, urad dal, chana dal (if using), dried red chillies, and curry leaves. Sauté for another 30 seconds, until everything is fragrant and the chillies are slightly browned.
6. Carefully pour the tempering over the blended chutney. Give it a good mix, and that’s it! Your authentic tomato chutney is ready to enjoy.

Expert Tips

• Cooling the tomato mixture before blending prevents splattering and ensures a smoother texture.
• Don’t be afraid to adjust the salt and tamarind to your taste.
• A good tempering is crucial for flavor. Watch it carefully to prevent the spices from burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: Reduce or increase the number of chillies to control the heat. You can also remove the seeds from the chillies for a milder flavor.
• Festival/Meal Specific Adaptations: My aunt always adds a pinch of asafoetida (hing) when making this for special occasions like Pongal. It’s delicious with idli, dosa, vada, uttapam, or even a simple rice and rasam meal.

Serving Suggestions

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

• With hot idlis and crispy dosas.
• As a side with medu vada or masala vada.
• Spread on sandwiches or wraps for a flavorful kick.
• Served alongside rice and dal for a complete meal.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly upon refrigeration, so you can add a little water to adjust the consistency.

FAQs

• 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. It’s a bit of extra work, but it results in a super smooth chutney.
• Can I use tomato paste instead of fresh tomatoes? While fresh tomatoes are best, you can use about 1 cup of tomato paste. You might need to adjust the cooking time and add a little water to achieve the right consistency.
• How can I adjust the chutney’s consistency? If it’s too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, cook it for a few more minutes to allow some of the moisture to evaporate.
• What is the role of tamarind in this chutney? Tamarind provides a lovely tangy flavor that balances the sweetness of the tomatoes and the spice of the chillies. It’s what makes this chutney truly special!
• Can this chutney be made ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together. Just store it properly in the refrigerator.