Authentic Tomato Chutney Recipe – Spicy South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Spicy South Indian Side Dish

Hey everyone! If you’re anything like me, you need a good chutney with your South Indian breakfast. And honestly, this Tomato Chutney? It’s a game changer. I first made this when I was craving the flavors of home and couldn’t get to my Amma’s kitchen – it instantly transported me back! It’s quick, it’s easy, and it’s bursting with flavor. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Tomato Chutney is more than just a condiment; it’s a little burst of sunshine on your plate. It’s the perfect balance of tangy, spicy, and slightly sweet. Plus, it comes together in under 10 minutes! Seriously. It’s ideal for busy mornings or when you just want a flavorful kick with your idli or dosa. You’ll love how easily it elevates a simple meal.

Ingredients

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

• 1 ripe tomato
• 3-4 small green chillies
• A small pinch of tamarind
• Salt, as needed

Ingredient Notes

Let’s talk ingredients for a sec, because the quality really makes a difference!

• Tomatoes: Ripe tomatoes are key. You want them nice and juicy, so they blend easily. Roma tomatoes work beautifully, but any good, flavorful tomato will do.
• Green Chillies: The number of green chillies depends on your spice preference. I usually use 3-4, but feel free to adjust. You can also use different varieties – longer, thinner chillies are milder, while shorter, fatter ones pack more heat.
• Tamarind: Tamarind adds that lovely tang. Some people prefer using tamarind pulp, which is super convenient. Others (like my grandmother!) swear by using a small piece of whole tamarind, soaked in warm water and squeezed to extract the juice. Both work great – it’s really down to what you have on hand and your family tradition!

Step-By-Step Instructions

Alright, let’s make some chutney! It’s so simple, you’ll be surprised.

1. First, roughly chop the ripe tomato. No need to be fancy here!
2. Now, add the chopped tomato, green chillies, a pinch of tamarind, and salt to your blender.
3. Here’s the trick: grind everything into a smooth paste without adding any water. The tomato has plenty of moisture on its own. Only add a splash of water if absolutely necessary to get things moving.
4. And that’s it! Your Tomato Chutney is ready. Serve immediately.

Expert Tips

A few little things I’ve learned over the years:

• Don’t over-blend! You want a smooth chutney, but over-blending can make it frothy.
• Taste as you go! Adjust the salt and chilli levels to your liking.
• A tiny pinch of asafoetida (hing) adds a lovely depth of flavour, if you have it.

Variations

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

• Spice Level:
  • Mild: Use only 1-2 green chillies and remove the seeds.
  • Medium: Stick with 3-4 green chillies.
  • Hot: Add 5-6 green chillies or a small piece of a hotter chilli variety.
• Regional Variations:
  • Andhra Style: Add a teaspoon of red chilli powder for extra heat and a vibrant colour.
  • Karnataka Style: Some families add a small piece of ginger along with the other ingredients.
• Storage: This chutney is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.

Serving Suggestions

Oh, the possibilities! This chutney is incredibly versatile. It’s amazing with:

• Idli
• Dosa
• Vada
• Uttapam
• You can even use it as a spread for sandwiches or wraps!

A little drizzle of sesame oil or ghee over the chutney just before serving really elevates the flavour – trust me on this one!

Storage Instructions

As I mentioned, this chutney is best fresh. But if you have leftovers:

• Room Temperature: Not recommended for longer than a couple of hours.
• Refrigeration: Store in an airtight container in the refrigerator for up to 2 days. The colour might change slightly, but it will still taste delicious.

FAQs

Got questions? I’ve got answers!

1. Can I make this chutney ahead of time? How long will it last?

You can make it a few hours ahead, but it’s really best enjoyed fresh. It will keep in the fridge for up to 2 days, but the flavour and colour will start to fade.

2. What is the best type of tomato to use for this chutney?

Roma tomatoes are great because they’re meaty and have fewer seeds. But honestly, any ripe, flavorful tomato will work!

3. I don’t have tamarind, can I substitute something else?

You can try substituting with a teaspoon of lemon juice or a tablespoon of vinegar, but it won’t be quite the same. Tamarind really adds a unique tang.

4. How can I adjust the spice level of this chutney?

Adjust the number of green chillies! Removing the seeds also helps reduce the heat.

5. My chutney is too watery, how can I fix it?

If it’s too watery, try blending it for a little longer. If that doesn’t work, you can gently heat it in a pan for a few minutes to evaporate some of the moisture.

6. What is the significance of sesame oil/ghee with this chutney?

Sesame oil and ghee add a wonderful aroma and richness to the chutney. It’s a traditional touch that really enhances the flavour!