Authentic Toor Dal & Tamarind Chutney Recipe – Spicy South Indian Relish

Last Updated on 3 months by Neha Deshmukh

Authentic Toor Dal & Tamarind Chutney Recipe – Spicy South Indian Relish

Hey everyone! If you’re anything like me, you need a good chutney with your meals. It just elevates everything, doesn’t it? Today, I’m sharing a family favourite – a vibrant, spicy, and tangy Toor Dal & Tamarind Chutney. It’s a South Indian staple, and honestly, once you try it, you’ll be making it all the time. I first made this when I was trying to recreate my grandmother’s flavours, and it took a few tries to get it just right, but this recipe is as close as I’ve come!

Why You’ll Love This Recipe

This chutney is seriously addictive. It’s got a wonderful balance of flavours – the earthiness of the toor dal, the tang of the tamarind, and a lovely kick from the chillies. Plus, it comes together in under 20 minutes! It’s perfect for a quick weeknight meal or to add a little something extra to a weekend feast. It’s also incredibly versatile – I’ll share all the ways to enjoy it later.

Ingredients

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

• 1 marble size tamarind
• 1/2 cup toor dal (approx. 100g)
• 3 Byadagi chillies
• 2 Guntur chillies
• 1/3 cup fresh shredded coconut (approx. 30g)
• 1/4 teaspoon salt (approx. 1.5g)
• 5 cloves garlic

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Byadagi & Guntur Chillies: These are key for both flavour and colour. Byadagi chillies are known for their vibrant red hue and mild heat, while Guntur chillies pack a punch! You can adjust the number of Guntur chillies depending on your spice preference. If you can’t find them, substitute with Kashmiri chillies for colour and a milder heat, and add a pinch of cayenne pepper for spice.
• Toor Dal: Also known as split pigeon peas, toor dal provides a lovely nutty base for the chutney. Make sure it’s fresh for the best flavour.
• Tamarind: I prefer using marble-sized tamarind as it gives a nice concentrated flavour. If using a block of tamarind, soak about 20g in warm water for 15 minutes, then extract the pulp.
• Fresh Coconut vs. Dried: Freshly shredded coconut is amazing here, adding a beautiful sweetness and texture. But, if you don’t have access to fresh, you can absolutely use dried shredded coconut – about 2 tablespoons (approx. 15g). Just be aware the flavour will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take your tamarind and skewer it. Gently char it over an open flame (gas stove works perfectly!) for about 15-20 seconds, until it’s blackened. Don’t worry, this isn’t burning it – it’s developing a smoky flavour! Let it cool down.
2. Next, heat about a tablespoon of oil in a small pan. Add the toor dal and dry red chillies (both Byadagi and Guntur). Roast them over medium heat until the dal is golden brown and the chillies are fragrant – this usually takes about 3-5 minutes. Keep a close eye, as they can burn quickly! Let this mixture cool completely.
3. If you’re using shredded coconut, lightly roast it in a separate pan until fragrant. This step is optional, but it really enhances the flavour. Again, cool completely.
4. Now for the fun part! Add the cooled toor dal, chillies, tamarind, shredded coconut, garlic, and salt to a grinder or blender.
5. Grind everything into a thick paste, adding just a tiny bit of water at a time if needed. You want a nice, coarse texture, not a smooth puree.

Expert Tips

• Don’t skip the roasting step! It’s crucial for developing the flavours of the dal and chillies.
• Use minimal water when grinding. A thick chutney is best.
• Taste and adjust the salt and spice levels as needed. Everyone’s palate is different!

Variations

Want to make this chutney your own? Here are a few ideas:

• Spice Level Adjustments: Reduce the number of Guntur chillies for a milder chutney, or add more for extra heat. My friend, Priya, loves to add a tiny piece of ghost chilli for a real kick!
• Regional Variations: In Karnataka, they often add a small piece of jaggery for a touch of sweetness. Tamil Nadu versions sometimes include a pinch of asafoetida (hing).
• Using Dried Coconut: As mentioned before, dried coconut works in a pinch! Just use about 2 tablespoons.
• Vegan Adaptation: This recipe is naturally vegan!

Serving Suggestions

Okay, so what do you do with this amazing chutney? So many things!

• With hot steamed rice and a dollop of ghee – this is the classic way to enjoy it.
• As a side with dosa or idli.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.
• Even mixed into yogurt for a flavourful raita!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify over time, which some people actually prefer!

FAQs

Let’s answer some common questions:

• What is the best way to deseed the chillies? I usually snip off the stem and shake out the seeds. You can also make a small slit and scrape them out with a spoon.
• Can I make this chutney in a food processor? Yes, absolutely! Just be careful not to over-process it.
• How can I adjust the tanginess of the chutney? Add a squeeze of lemon or lime juice if you want it tangier.
• What is the shelf life of this chutney? About 3-4 days in the refrigerator.
• What is the significance of charring the tamarind? Charring the tamarind adds a lovely smoky flavour that really elevates the chutney. It’s a traditional technique that makes a big difference!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!