Authentic Tomato Shallot Chutney Recipe – South Indian Style

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Shallot Chutney Recipe – South Indian Style

Introduction

Oh, chutney! Is there anything more versatile? Seriously, a good chutney can elevate anything – from a simple breakfast of idli and dosa to a quick weeknight dinner of chapati and even a slice of toast. This Tomato Shallot Chutney is a family favorite, and I’m so excited to finally share it with you. It’s a South Indian staple, bursting with flavor, and surprisingly easy to make. I first learned this recipe from my auntie, and it’s been a go-to ever since.

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s a flavor bomb! The sweetness of the tomatoes, the tang of shallots, and the gentle heat from the red chillies create a perfect balance. It’s quick to whip up – ready in under 20 minutes – and requires minimal ingredients. Plus, it’s incredibly versatile. Trust me, once you try this, you’ll be adding it to everything.

Ingredients

Here’s what you’ll need to make this amazing Tomato Shallot Chutney:

• 1 ½ tbsp Oil
• 8-10 Shallots
• 6 Garlic cloves
• 4-5 Red Chillies
• 6 Tomatoes
• ½ cup Coconut, grated (about 85g)
• Fistful Curry Leaves
• Fistful Coriander Leaves
• Salt to taste
• 1 tsp Oil
• 1 tsp Mustard Seeds
• ¾ tsp Urad Dal (split black lentils)
• 1 Red Chilli (for tempering)
• A pinch of Hing (Asafoetida)
• A sprig Curry Leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things make this chutney special:

• Shallots vs. Onions: We’re using shallots here, and for good reason! They have a milder, slightly sweet flavor that really shines in this chutney. If you absolutely can’t find shallots, you can use a small red onion, but the flavor won’t be quite the same.
• Red Chillies: I prefer using Byadagi chillies for their vibrant color and moderate heat. But feel free to use any red chilli you like, adjusting the quantity to your spice preference.
• Fresh Curry Leaves & Coriander: Please, please, please use fresh curry leaves and coriander! They make a huge difference in the overall flavor. Dried just don’t compare. The aroma alone is worth it.
• Hing (Asafoetida): This adds a lovely savory depth. Don’t skip it if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 ½ tbsp of oil in a pan over medium heat. Add the red chillies and sauté until they turn crisp. Remove them and set aside. This step infuses the oil with a lovely chilli flavor.
2. In the same pan, add the shallots and garlic. Sauté until the shallots turn translucent and slightly golden.
3. Now, add the chopped tomatoes and salt. Cook until the tomatoes soften and turn mushy – about 5-7 minutes. Don’t rush this step; well-cooked tomatoes are key!
4. Stir in the grated coconut, coriander leaves, and curry leaves. Sauté for another 2-3 minutes, allowing the flavors to meld together.
5. Let the mixture cool slightly, then grind it with the sautéed red chillies and a little water to a coarse texture. I like to use a small blender or food processor for this.
6. Time for the tempering! Heat 1 tsp of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and fry until it turns golden brown.
7. Add the remaining red chilli (broken into pieces), a pinch of hing, and a sprig of curry leaves. Fry for a few seconds until fragrant.
8. Pour this lovely tempering over the chutney and mix well. You should hear a satisfying sizzle!

Expert Tips

• Don’t be afraid to adjust the amount of red chillies to suit your spice level.
• For a smoother chutney, grind it for a longer time. I prefer a slightly coarse texture, but it’s all about personal preference.
• Taste and adjust the salt as needed.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove the seeds from the red chillies. For a spicier kick, add a few extra chillies or a pinch of chilli powder.
• Regional Variations: In Tamil Nadu, you might find this chutney with a touch of tamarind for extra tang. Kerala versions often include a small piece of ginger.
• Festival Adaptations: This chutney is often served during Onam and other South Indian festivals. It’s a wonderful accompaniment to the festive feasts. My family always makes a big batch for Diwali too!

Serving Suggestions

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

• With idli and dosa – a classic pairing!
• As a side with chapati or roti.
• Spread on bread for a quick and flavorful snack.
• 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 flavors actually develop even more over time!

FAQs

• What is the best way to store leftover chutney? Store it in an airtight container in the refrigerator.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better the next day.
• What is ‘hing’ and can I substitute it? Hing (Asafoetida) is a pungent spice that adds a unique savory flavor. If you can’t find it, you can omit it, but it does add a lot to the chutney.
• What is the ideal consistency for this chutney? It should be coarse but spreadable. Adjust the amount of water you use during grinding to achieve your desired consistency.
• Can I use dried red chillies instead of fresh? You can, but you’ll need to soak them in hot water for about 30 minutes before grinding. The flavor won’t be quite as vibrant, though.