🍅 Perfect South Indian Tomato Chutney Recipe
Looking for a spicy and tangy chutney that pairs perfectly with idli, dosa, vada, pongal, or even hot rice? This South Indian-style Tomato Chutney is the ultimate side dish—packed with the flavors of tomatoes, garlic, red chilies, and tamarind. A simple yet flavorful chutney that’s a must-try for every kitchen.
🌿 Ingredients (SEO Optimized)
-
Ripe Tomatoes – 4 medium (roughly chopped)
-
Onion – 1 medium (sliced thinly)
-
Garlic – 4 to 5 cloves
-
Curry Leaves – 1 sprig (fresh & aromatic)
-
Dry Red Chilies – 3 to 4 (adjust spice level)
-
Tamarind – small lemon-sized ball (soaked, for tanginess)
-
Salt – 1 tsp (adjust to taste)
-
Oil – 2 tbsp
For Tempering (Optional, for extra flavor):
-
Oil – 1 tsp
-
Mustard Seeds – ½ tsp
-
Urad Dal – ½ tsp
-
Curry Leaves – few
🥣 Preparation Method
1. Sauté the Base
Heat oil in a pan. Add onions, garlic, and dry red chilies. Fry until the onions turn golden brown and aromatic.
2. Cook Tomatoes & Curry Leaves
Add chopped tomatoes and curry leaves. Cook on medium flame until the tomatoes become soft and mushy.
3. Add Tamarind & Salt
Mix in soaked tamarind and salt. Stir well and allow the mixture to cool completely.
4. Grind into Chutney
Transfer the mixture into a blender and grind into a slightly coarse chutney (avoid making it too smooth for authentic texture).
5. Tempering (Optional)
In a small pan, heat oil. Add mustard seeds, urad dal, and curry leaves. Let them splutter and pour this seasoning over the chutney.
✅ Serving Suggestions
-
Best enjoyed with Idli, Dosa, Uttapam, Pongal, and Medu Vada.
-
Can also be served as a side for chapati, curd rice, or plain steamed rice.
-
Store in an airtight container and refrigerate for up to 2–3 days.
