Authentic Tomato Chutney Recipe – Tamarind & Red Chilli Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Tamarind & Red Chilli Delight

Hey everyone! If you’re anything like me, you live for a good chutney. It just elevates everything, doesn’t it? And this Tomato Chutney? It’s a family favorite – a little sweet, a little tangy, and with just the right kick. I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s been a staple ever since. It’s surprisingly easy to whip up, and the flavor is just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a beautiful balance of flavors – the sweetness of tomatoes and jaggery, the tang of tamarind, and a lovely warmth from the red chillies. It’s incredibly versatile, and honestly, I find myself reaching for it with everything from breakfast to dinner. Plus, it comes together in under 20 minutes! What’s not to love?

Ingredients

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

• 2 tablespoons peanut oil
• 1/8 teaspoon mustard seeds
• 2 tablespoons urad dal (split black lentils)
• 4 dried red chillies
• 1 sprig curry leaves
• 3 medium onions
• 4 medium tomatoes
• 1 teaspoon salt
• 10 grams tamarind piece (about the size of a date)
• 1 teaspoon jaggery (or brown sugar)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Tamarind: This is key for that signature tangy flavor. You can find tamarind paste or blocks at most Indian grocery stores. If using a block, soak it in warm water for about 10 minutes, then squeeze out the pulp.
• Urad Dal: These little lentils add a lovely nutty flavor and help thicken the chutney. Don’t skip them!
• Mustard Seeds: These pop in the hot oil and release a wonderful aroma. Make sure your oil is hot enough before adding them – you want them to splutter!
• Regional Variations: Tomato chutney varies so much across South India! Some versions use shallots instead of onions, while others add a touch of asafoetida (hing) for extra flavor. My friend’s mom always adds a pinch of turmeric, which gives it a beautiful color. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, heat the peanut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – this usually takes about 30 seconds.
2. Now, add the urad dal and dried red chillies. Fry for a few minutes, stirring constantly, until the dal turns golden brown. Be careful not to burn it!
3. Toss in the curry leaves and sauté for another 30 seconds until fragrant.
4. Add the chopped onions and cook for about 5 minutes, until they soften and start to turn golden brown. Patience is key here – nicely browned onions add so much flavor.
5. Next, add the chopped tomatoes and salt. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down and become soft.
6. Turn off the heat and add the tamarind pulp and jaggery. Give it a good stir to combine.
7. Let the mixture cool slightly – this is important! Then, carefully transfer it to a blender or food processor and blend until you have a smooth paste. Don’t add any water unless absolutely necessary.

Expert Tips

• Don’t Overblend: You want a smooth chutney, but overblending can make it too watery.
• Taste as You Go: Adjust the salt and jaggery to your liking. Everyone has different preferences!
• Spice Level: If you like it extra spicy, add a few more red chillies.

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: It’s also gluten-free.
• Spice Level Adjustments: For a milder chutney, remove the seeds from the red chillies before frying.
• South Indian Festival Adaptations: During festivals like Ganesh Chaturthi or Diwali, my family likes to add a pinch of grated coconut to the chutney for a richer flavor.

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Idli and Dosa (the classic pairing!)
• Uttapam
• Vada
• As a sandwich spread
• With rice and a dollop of ghee (trust me on this one!)
• Even as a dip for vegetable sticks.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken as it sits, so you can add a tiny splash of water to loosen it up before serving. You can also freeze it in small portions for longer storage.

FAQs

What is the best way to store homemade chutney?

An airtight container in the fridge is best! It’ll keep for 3-4 days.

Can I adjust the spice level of this chutney?

Absolutely! Remove the seeds from the chillies for a milder flavor, or add more for extra heat.

What is the role of tamarind in this recipe?

Tamarind provides that lovely tangy flavor that balances the sweetness of the tomatoes and jaggery. It’s essential!

Can I use a different type of oil?

You can, but peanut oil adds a nice flavor. Sunflower or vegetable oil will also work.

What can I serve this chutney with besides idli and dosa?

So many things! Try it with rice, sandwiches, or as a dip for veggies. It’s super versatile.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!