Authentic Tomato Garlic Chutney Recipe – South Indian Style

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Garlic Chutney Recipe – South Indian Style

Hey everyone! If you’ve ever wondered what that incredible, tangy, slightly spicy condiment is served with South Indian breakfasts like dosas and idlis… well, today’s the day I’m letting you in on the secret! This Tomato Garlic Chutney is a staple in many South Indian homes, and honestly, once you make it, you’ll be hooked. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and it took a few tries to get it just right. But trust me, it’s worth the effort!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s fantastic with breakfast, of course, but also amazing as a side with rice, a spread for sandwiches, or even a dip for veggies. Plus, it keeps well, so you can make a batch and enjoy it for days. It’s a little bit of effort upfront, but the payoff is huge – a burst of flavour that will elevate any meal.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 kg ripe tomatoes
• 7-8 garlic cloves
• 1 small gooseberry-sized tamarind ball
• ¼ tsp turmeric powder
• 1 ½ tbsp chilli powder (adjust to your spice preference!)
• 1 tbsp salt
• ½ tsp roasted fenugreek powder
• ⅓ + 1 cup sesame oil
• 1 tsp mustard seeds
• 1 tsp asafoetida (hing)

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these really make the chutney sing.

• Sesame Oil: Don’t skimp on the sesame oil! It’s the flavour base for this chutney. It gives it that authentic South Indian aroma and taste. You can use other oils in a pinch, but it won’t be quite the same.
• Asafoetida/Hing: This one can be a little intimidating if you’ve never used it before. It has a pungent smell, but trust me, when it cooks, it transforms into something amazing. It aids digestion and adds a unique savoury depth. You can find it at most Indian grocery stores.
• Tamarind: The tanginess of the chutney comes from tamarind. I prefer using a small, concentrated ball of tamarind rather than the pre-made paste, as you have more control over the flavour.
• Fenugreek Seeds: Roasting the fenugreek seeds before grinding them really brings out their nutty flavour. Don’t skip this step! It adds a lovely warmth to the chutney.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your tamarind in about a cup of hot water. Let it sit for about 15-20 minutes, then squeeze and strain to extract a thick juice. Set this aside.
2. While the tamarind is soaking, roast the fenugreek seeds in a dry pan until fragrant and lightly browned. Let them cool, then grind them into a fine powder. Also, crush your garlic cloves – I like to use the flat side of my knife for this.
3. Next, blend those beautiful ripe tomatoes into a smooth puree. No chunks allowed!
4. Now for the fun part! Heat the sesame oil in a heavy-bottomed pan. Once it’s hot, add the mustard seeds. When they start to splutter, add the asafoetida.
5. Add the crushed garlic and sauté briefly – just until it starts to turn golden. Be careful not to burn it! Then, pour in the tomato puree.
6. Add the turmeric powder, chilli powder, and salt. Mix well and cook for about 5 minutes, stirring occasionally, until the tomatoes start to thicken.
7. Pour in the tamarind juice. Bring the mixture to a simmer, then cover the pan and let it cook for about 45 minutes, or until the oil starts to separate from the chutney. This is how you know it’s ready!
8. Finally, stir in the roasted fenugreek powder. Let the chutney cool completely, then store it in a clean, airtight glass jar.

Expert Tips

• Don’t rush the simmering process. That 45 minutes is crucial for developing the flavours and getting the right consistency.
• Taste as you go! Adjust the chilli powder and salt to your liking.
• Using a heavy-bottomed pan prevents the chutney from sticking and burning.

Variations

This recipe is pretty forgiving, so feel free to experiment!

• Spice Level Adjustments: If you like it really spicy, add a couple of dried red chillies while sautéing the garlic. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Storage Longevity: Adding a tiny pinch of turmeric powder while storing helps preserve the chutney for longer.
• Regional Tomato Varieties: Different varieties of tomatoes will give slightly different flavours. I’ve had great results with Roma tomatoes, but feel free to use whatever looks best at your local market.
• Festival Adaptations – Pongal/Sankranti: This chutney is a must-have during Pongal and Sankranti festivals! It’s traditionally served with Pongal (a savoury rice and lentil dish) and other festive foods.

Serving Suggestions

Honestly, you can serve this chutney with almost anything! Here are a few of my favourites:

• Dosa and Idli (of course!)
• Uttapam
• Vada
• Rice
• Sandwiches
• As a dip for vegetables

Storage Instructions

Let the chutney cool completely before storing it in an airtight glass jar. It will keep in the refrigerator for up to a week, or even longer if you add that extra pinch of turmeric.

FAQs

Let’s answer some common questions:

• What type of tomatoes work best for this chutney? Ripe, juicy tomatoes are best. Roma tomatoes are a good choice, but any good quality tomato will work.
• Can I use tomato paste instead of fresh tomatoes? While you can use tomato paste, the flavour won’t be quite as fresh and vibrant. If you do use paste, use about 1 cup and add a little water to adjust the consistency.
• How can I adjust the chutney’s consistency? If it’s too thick, add a little water. If it’s too thin, continue simmering until it thickens.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell that adds a unique savoury flavour to Indian dishes. You can find it at most Indian grocery stores, often in powder form.
• How long does this chutney stay fresh? Properly stored in an airtight jar in the refrigerator, this chutney will stay fresh for up to a week, sometimes even longer.

Enjoy making this delicious Tomato Garlic Chutney! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!