Bangalore Tomato Tamarind Recipe – Authentic South Indian Chutney

Last Updated on 4 months by Neha Deshmukh

Bangalore Tomato Tamarind Recipe – Authentic South Indian Chutney

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Bangalore Tomato Tamarind Chutney. This isn’t just any chutney; it’s a taste of my childhood, a reminder of sunny afternoons spent in my grandmother’s kitchen, and a flavor bomb that elevates any South Indian meal. It takes a little time, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This chutney is a beautiful balance of sweet, tangy, and spicy. The sun-drying process concentrates the flavors, creating a depth you won’t find anywhere else. It’s incredibly versatile – perfect with idli, dosa, vada, rice, or even as a spread for sandwiches! Plus, it keeps well, so you can enjoy the fruits of your labor for days.

Ingredients

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

• 500 grams Bangalore tomatoes
• 15 grams crystal salt (about 1 tablespoon)
• 1 pinch turmeric powder
• 4.5 tsp red chili powder (adjust to your spice preference!)
• 0.5 tsp fenugreek powder
• 15 grams tamarind
• 2 garlic cloves (crushed)
• 1 tsp mustard seeds
• 0.5 tsp hing (asafoetida)
• 0.33 cup sesame seed oil

Ingredient Notes

Let’s talk ingredients – a few tips to ensure your chutney is chef’s kiss perfect!

Bangalore Tomatoes: A Regional Specialty

Bangalore tomatoes (also known as Arka Rakshak) are key to this recipe. They’re naturally sweet and less acidic than other varieties. If you can’t find them, Roma tomatoes are the next best option, but you might want to add a tiny pinch of sugar to balance the acidity.

Tamarind: Choosing and Preparing

I prefer using tamarind pulp for convenience, but you can absolutely use tamarind blocks. If using blocks, soak them in warm water for about 30 minutes, then extract the pulp. Aim for a thick, concentrated tamarind paste.

Fenugreek Seeds: The Secret to Flavor

Don’t skip the fenugreek! It adds a unique, slightly bitter note that really rounds out the flavors. Dry roasting the seeds before grinding intensifies their aroma and taste.

Sesame Seed Oil: Traditional South Indian Flavor

Sesame seed oil is the traditional choice for South Indian cooking. It has a distinct nutty flavor that complements the other ingredients beautifully. You can substitute with groundnut oil if needed, but sesame oil really makes a difference.

Hing (Asafoetida): A Unique Spice

Hing has a pungent aroma in its raw form, but it mellows out beautifully when cooked. It adds a savory depth to the chutney and aids digestion. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

First, dry roast your fenugreek seeds until fragrant. Grind them into a fine powder and set aside. This is best done when you have a moment, as the aroma is lovely!

Next, wash and roughly chop your Bangalore tomatoes (about 8 pieces each). Mix them with the salt, turmeric powder, and tamarind. Give it a good mix and let it rest overnight. This allows the flavors to meld and the tomatoes to soften.

Now for the sun-drying! Spread the tomato mixture and the tamarind separately on a clean cloth or tray. Let them sun-dry for 6-7 hours, or until they’re nicely dehydrated. This step is crucial for developing that intense flavor. If the sun isn’t cooperating, you can use a dehydrator or even a very low oven (around 100°F/38°C).

Once dried, grind the tomatoes and tamarind into a thick paste. You might need to add a splash of water to get it going.

Heat the sesame seed oil in a pan over medium heat. Add the mustard seeds, hing, and crushed garlic. Wait for the mustard seeds to splutter – that’s when you know the oil is ready.

Add the tomato-tamarind paste to the pan and stir for about 2 minutes.

Now, sprinkle in the chili powder and cook on medium heat for 8-10 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a sign that the chutney is cooked through.

Finally, add the fenugreek powder and stir well. Remove from heat and let it cool completely.

Once cooled, transfer the chutney to an airtight glass jar. Refrigerate, and get ready to enjoy!

Expert Tips

• Don’t rush the sun-drying process. It’s the key to the chutney’s flavor.
• Adjust the chili powder to your spice preference.
• Use a good quality sesame seed oil for the best flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the chili powder for a milder chutney, or add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (Pongal, Ugadi): This chutney is a staple during Pongal and Ugadi festivals in South India. It’s often served as part of a traditional feast.

Serving Suggestions

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

• With idli and dosa
• As a side with vada
• Mixed with rice
• As a spread for sandwiches or wraps

Storage Instructions

Store the chutney in an airtight glass jar in the refrigerator. It will typically last for up to 2 weeks.

FAQs

What is the origin of this Bangalore Tomato Chutney?

This chutney originated in Bangalore, Karnataka, and is a beloved part of South Indian cuisine. It’s a traditional recipe passed down through generations.

Can I use other types of tomatoes if Bangalore tomatoes aren’t available?

Yes, Roma tomatoes are a good substitute. You might need to add a pinch of sugar to balance the acidity.

How can I adjust the tanginess of the chutney?

Adjust the amount of tamarind paste. More tamarind = more tanginess!

What is the purpose of sun-drying the tomatoes and tamarind?

Sun-drying concentrates the flavors and creates a richer, more complex chutney.

How long does this chutney typically last in the refrigerator?

Up to 2 weeks, stored in an airtight container.

Can I freeze this chutney for longer storage?

Yes, you can! Freeze in small portions for up to 3 months.