Tomato Chutney Recipe – South Indian Style with Tamarind & Spices

Last Updated on 4 months by Neha Deshmukh

Tomato Chutney Recipe – South Indian Style with Tamarind & Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for that perfect chutney to go with your idli, dosa, or even a simple chapati. Well, look no further! This Tomato Chutney is a family favourite, and I’m so excited to share it with you. It’s tangy, spicy, and bursting with flavour – a true taste of South India. I first made this when I was trying to recreate my grandmother’s recipe, and honestly, it’s been a hit ever since!

Why You’ll Love This Recipe

This Tomato Chutney isn’t just delicious; it’s incredibly versatile. It’s quick to make (ready in under 30 minutes!), uses simple ingredients you probably already have, and adds a vibrant kick to any meal. Plus, the combination of sweet tomatoes, fiery spices, and a hint of tanginess is just… chef’s kiss. It’s the kind of chutney that disappears quickly, so be warned!

Ingredients

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

• 2 cups ripe tomatoes, chopped into cubes (about 300g)
• 2 big onions, finely diced (about 200g)
• 1 small tamarind piece (about 10g) – more on this later!
• 1.5 tsp red chili powder (adjust to your spice preference)
• 0.25 tsp turmeric powder
• 1 tbsp oil
• 0.5 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp channa dal (split chickpeas)
• A few curry leaves (about 10-12)
• Coriander leaves, for garnish
• Salt, to taste

Ingredient Notes

Let’s talk about some of these key ingredients, shall we? They really make this chutney special.

• Tamarind: This is what gives the chutney that lovely tang! Tamarind is a staple in South Indian cooking, and it adds a depth of flavour you just can’t get otherwise. If you’re new to using it, don’t be intimidated – a small piece goes a long way.
• Mustard Seeds: These tiny seeds are essential for the tempering. When heated in oil, they pop and release a wonderfully nutty aroma. It’s the foundation of so many South Indian dishes.
• Urad Dal & Channa Dal: These lentils add texture and a subtle nutty flavour. They also help to thicken the chutney. Using both creates a more complex flavour profile.
• Curry Leaves: Oh, the fragrance! Curry leaves are incredibly aromatic and add a unique flavour that’s distinctly South Indian. Don’t skip these – they really elevate the chutney. You can find them at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your tomatoes into cubes and finely dice the onions. Having everything prepped makes the cooking process so much smoother.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready!
3. Now, add the urad dal and channa dal. Sauté for a minute or two until they turn golden brown and fragrant.
4. Toss in the curry leaves and let them sizzle for about 30 seconds. Be careful, they can spit!
5. Add the diced onions and sauté until they become translucent – about 5-7 minutes. Patience is key here; well-cooked onions are the base of a great chutney.
6. Add the chopped tomatoes and cook until they soften and become pulpy. This usually takes around 8-10 minutes. Stir occasionally to prevent sticking.
7. Stir in the red chili powder, turmeric powder, and salt. Mix well to combine.
8. If you’re using tamarind, add it now.
9. Add ½ cup of water, cover the pan, and simmer for 5-7 minutes, or until the chutney thickens to your desired consistency.
10. Finally, garnish with fresh coriander leaves. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown evenly.
• Adjust the amount of red chili powder to suit your spice preference. Start with less and add more if needed.
• For a smoother chutney, you can blend it with an immersion blender or in a regular blender after it’s cooked.

Variations

Let’s get creative!

• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
  • Medium: Stick to the 1.5 tsp of red chili powder.
  • Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Tamarind-Free Version: If you don’t have tamarind or prefer a less tangy chutney, simply omit it. You can add a squeeze of lemon juice at the end for a bit of brightness. My friend, Priya, always makes it this way!
• Festival Adaptations: This chutney is often served during South Indian festivals like Ganesh Chaturthi and Pongal. It’s a delicious accompaniment to traditional festive dishes.

Serving Suggestions

This Tomato Chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With idli and dosa – a classic pairing!
• Spread on sandwiches or wraps.
• As a side dish with chapati or roti.
• Served 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. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• What is the best type of tomato to use for this chutney? Ripe, juicy tomatoes are best. Roma or plum tomatoes work well, but you can use any variety you like.
• Can I make this chutney ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• How can I adjust the consistency of the chutney? If it’s too thick, add a little more water. If it’s too thin, simmer it for a few more minutes.
• What is the purpose of adding tamarind to this chutney? Tamarind adds a lovely tanginess and depth of flavour that balances the sweetness of the tomatoes and the heat of the spices.
• Can I use a different type of oil for tempering? Yes, you can! Coconut oil is a popular choice in South India, but any neutral-flavoured oil will work.

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!