Kashmiri Chilli Tomato Chutney Recipe – Perfect for Dosa & Idli

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chilli Tomato Chutney Recipe – Perfect for Dosa & Idli

Hey everyone! If you’re anything like me, you know a good chutney can make a South Indian breakfast. Seriously, is there anything better than a fluffy idli or crispy dosa dipped in a vibrant, flavorful chutney? Today, I’m sharing my go-to recipe for Kashmiri Chilli Tomato Chutney – it’s a family favorite, and I think you’ll love it too. I first made this when I was trying to recreate my grandmother’s version, and after a few tweaks, I think I’ve gotten pretty close!

Why You’ll Love This Recipe

This chutney is a beautiful balance of sweet, tangy, and spicy. The Kashmiri red chillies give it a gorgeous color and a lovely, mild heat, while the tomatoes and tamarind add a wonderful depth of flavor. It’s surprisingly easy to make, and it keeps well, so you can enjoy it for days. Plus, it’s incredibly versatile – perfect with not just dosa and idli, but also vada, uttapam, or even as a spread for sandwiches!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 2 tsp oil
• 1 tbsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 3 dried Kashmiri red chillies, deseeded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 1 small piece tamarind (about 1 inch)
• Salt to taste (approx. 1 tsp)
• 3 tbsp water
• 2 tsp oil (for tempering)
• ½ tsp mustard seeds
• ½ tsp urad dal (for tempering)
• A few curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this chutney.

Urad Dal & Chana Dal – Significance in South Indian Cuisine

Urad dal and chana dal are staples in South Indian cooking. They add a lovely nutty flavor and help create a nice, thick texture. Don’t skip them!

Kashmiri Red Chillies – Flavor & Color Profile

Kashmiri red chillies are known for their vibrant red color and mild heat. They add a beautiful hue to the chutney without making it overwhelmingly spicy. If you can’t find them, see the FAQ section for substitutions.

Tamarind – The Tangy Element & Regional Variations

Tamarind is what gives this chutney its signature tang. The amount you use can be adjusted to your preference. Some families in Tamil Nadu prefer a more pronounced tamarind flavor, while others (like mine!) like it more subtle.

Oil – Choosing the Right Oil for Flavor

I prefer using groundnut oil for this chutney, as it has a lovely flavor that complements the other ingredients. However, you can use any neutral-flavored oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 teaspoons of oil in a pan over medium heat. Add 1 tablespoon of urad dal and 1 tablespoon of chana dal. Roast them until they turn golden brown and fragrant – this usually takes about 2-3 minutes. Be careful not to burn them!
2. Add 3 dried Kashmiri red chillies (deseeded if you prefer less heat) and roast for another minute until they soften slightly.
3. Now, add the chopped onion and minced garlic. Sauté until the onions turn translucent and soften – around 5 minutes.
4. Toss in the chopped tomato and cook until it becomes mushy and breaks down. This will take about 5-7 minutes.
5. Remove the pan from the heat and let the mixture cool completely. This is important for blending!
6. Once cooled, transfer the mixture to a blender. Add 1 small piece of tamarind, salt to taste (start with 1 tsp and adjust later), and 3 tablespoons of water. Blend into a smooth paste. Add more water if needed to reach your desired consistency.
7. Now for the tempering! Heat 2 teaspoons of oil in a small pan. Add ½ teaspoon of mustard seeds and wait for them to splutter.
8. Add ½ teaspoon of urad dal and a few curry leaves. Sauté for a few seconds until the curry leaves become crispy.
9. Pour the tempering over the chutney and mix well.

And that’s it! Your Kashmiri Chilli Tomato Chutney is ready to enjoy.

Expert Tips

• Cooling is Key: Letting the mixture cool before blending prevents splattering and ensures a smoother chutney.
• Adjust the Spice: Feel free to adjust the number of red chillies to suit your spice preference.
• Taste as You Go: Always taste and adjust the salt and tamarind levels to your liking.

Variations

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Spice Level Adjustment – Mild to Hot

Want it milder? Remove the seeds from the red chillies or use fewer chillies. For a spicier kick, add a pinch of cayenne pepper or a green chilli while sautéing the onions.

Festival Adaptations – Makar Sankranti & Pongal

This chutney is a popular accompaniment during Makar Sankranti and Pongal festivals in South India. It adds a burst of flavor to the festive meals.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

This chutney is amazing with:

• Dosa
• Idli
• Vada
• Uttapam
• As a spread for sandwiches
• With rice and a dollop of ghee (my personal favorite!)

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors meld together!

FAQs

What is the best way to store leftover chutney?

An airtight container in the fridge is best! Make sure it’s cooled completely before storing.

Can I make this chutney ahead of time?

Absolutely! You can make it a day or two in advance. The flavors will develop even more.

What if I don’t have Kashmiri red chillies? What can I substitute?

You can use regular dried red chillies, but be aware they will add more heat. Reduce the quantity and remove the seeds. You can also use a combination of paprika for color and a pinch of cayenne pepper for heat.

How can I adjust the consistency of the chutney?

Add more water, a tablespoon at a time, while blending to achieve your desired consistency.

Is tamarind essential for this recipe? Can I omit it?

While tamarind is traditional and adds a unique tang, you can omit it if you prefer. You might want to add a squeeze of lemon juice instead.

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

Get creative! It’s delicious with rice, as a dip for vegetable sticks, or even spread on a sandwich.

Enjoy making this 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!