Spicy Tomato Chutney Recipe – South Indian Breakfast Side Dish

Last Updated on 4 months by Neha Deshmukh

Spicy Tomato Chutney Recipe – South Indian Breakfast Side Dish

Hey everyone! If you’re anything like me, you live for a good South Indian breakfast. And honestly, what’s a plate of fluffy idli or a crispy dosa without a vibrant, flavorful chutney to go with it? This spicy tomato chutney is a family favorite – I first made it when I was trying to recreate my grandmother’s version, and it’s been a staple ever since. It’s quick, easy, and adds a wonderful kick to your morning!

Why You’ll Love This Recipe

This tomato chutney isn’t just delicious; it’s incredibly versatile. It comes together in under 20 minutes, making it perfect for busy weeknights or weekend brunches. The blend of tangy tomatoes, fiery red chilies, and that unique hint of hing (asafetida) is seriously addictive. Plus, it’s naturally vegan and gluten-free, so everyone can enjoy it!

Ingredients

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

• 2 medium tomatoes
• 2 big onions
• 4-6 red chilies (adjust to your spice preference!)
• 3 garlic cloves
• 1 pinch asafetida (hing)
• 2 tbsp cooking oil
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Tomatoes: Ripe, juicy tomatoes are best. Roma tomatoes work really well, but any good quality tomato will do.
• Red Chilies: The type of chili you use will impact the heat level. I usually use Byadagi chilies for color and mild heat, but you can use Guntur chilies for a serious kick!
• Onions: Red onions add a nice sweetness, but yellow onions work just fine too.
• Hing (Asafetida): This is the secret ingredient! Hing has a pungent aroma when raw, but it mellows out beautifully when cooked, adding a savory, umami flavor. You can find it at most Indian grocery stores, or online. Don’t skip it if you can help it – it really makes the chutney!
• Urad Dal: These little lentils add a lovely nutty flavor and texture to the tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the red chilies, garlic cloves, and chopped onions. Sauté until the onions turn golden brown – this usually takes about 5-7 minutes.
2. Next, add the chopped tomatoes to the pan. Cook until they soften and become mushy, about another 5 minutes. A little sprinkle of salt helps speed up this process.
3. Now for the magic! Let the mixture cool down completely. Once cooled, transfer it to a blender or food processor. Add the hing and a splash of water (about 2-3 tablespoons) and blend until you have a smooth, vibrant paste.
4. (Optional) For a lovely tempering, heat 1 tsp of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and hing. Once the dal turns golden brown, pour this tempering over the chutney. It adds a wonderful aroma and extra layer of flavor!

Expert Tips

• Don’t be afraid to adjust the amount of red chilies to suit your spice preference.
• Cooling the mixture completely before blending is key for a smooth chutney.
• A good quality blender will give you the best results.

Variations

This chutney is pretty perfect as is, but here are a few ways to customize it:

• Spice Level Adjustments: For a milder chutney, remove the seeds from the red chilies before blending. For extra heat, add a green chili or a pinch of chili powder. My friend, Priya, always adds a tiny bit of Kashmiri chili powder for a beautiful color and mild heat.
• Festival Adaptations: We often serve this chutney with a special Makar Sankranti breakfast – alongside pongal and vada.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!

Serving Suggestions

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

• With idli and dosa (of course!)
• As a side with vada or bonda
• Spread on sandwiches or wraps
• Even as a dip for vegetable sticks!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What is Hing/Asafetida and where can I find it? Hing is a resin with a pungent smell, used as a digestive aid and flavoring agent in Indian cuisine. You can find it at Indian grocery stores or online.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.
• How do I adjust the spice level of this chutney? Remove the seeds from the red chilies for a milder chutney, or add more chilies for extra heat.
• What is the best way to store leftover chutney? Store in an airtight container in the refrigerator.
• Can this chutney be frozen? Yes, you can freeze it for up to a month. Just thaw it completely before using.
• What other dishes can I serve this chutney with besides Idli and Dosa? Try it with uttapam, vada, bonda, or even as a spread for sandwiches!

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!