Ever wondered how South Indian restaurants achieve that unbelievably vibrant and tangy tomato chutney? Forget the bland, watery versions you might find elsewhere. This recipe unlocks the secret to a truly authentic, hotel-style tomato chutney, bursting with flavour and a perfect balance of sweet, sour, and spicy. We’re talking a chutney so good, it’ll transform your mundane dosas, idlis, and vadas into unforgettable culinary experiences. Prepare yourself for a flavour explosion that will leave you craving more!
This isn't your average tomato chutney; this recipe uses a unique blend of spices and a clever cooking technique to achieve that deep, rich flavour that only the best South Indian restaurants can master. Get ready to impress your family and friends with a chutney that's miles ahead of anything they've tasted before. Ready to learn the secrets behind this incredible dish? Let's dive into the step-by-step process!
Tools Needed
- Pan
- Mixer jar
- Tadka pan
Ingredients
- Mustard oil: 1 tbsp
- Mustard seeds (yellow & black): 1 tsp
- Red chillies: 2-3
- Kashmiri red chillies: 2-3
- Garlic cloves: 8-10
- Onion: 1, chopped
- Roasted gram: 1 tbsp
- Ginger: 2 inches, piece
- Tomatoes: 4, finely chopped
- Coriander stalks: 4-5
- Salt: to taste
- Sugar: 1/2 tsp
- Chana dal: 1 tsp
- Urad dal: 1/2 tsp
- Curry leaves: 8-10
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- Heat 1 tbsp mustard oil in a pan. Add 1 tsp mustard seeds (mix yellow and black) and sauté.
- Add 2-3 red chillies and 2-3 Kashmiri red chillies. Roast well.
- Add 8-10 garlic cloves and roast until color changes.
- Add 1 chopped onion and cook until soft.
- Add 1 tbsp roasted gram, 2 inches of ginger, and fry for 1-2 minutes.
- Add 4 chopped tomatoes, 4-5 coriander stalks, and salt. Fry for 1-2 minutes.
Step 2. Cook Tomatoes and Season
- Add 1/2 tsp sugar, mix well, cover, and cook on medium flame for 5-6 minutes until tomatoes are soft.
Step 3. Blend and Cool
- Let it cool in the pan.
- Blend into a fine paste using a mixer jar.
Step 4. Prepare and Add Tadka
- Heat 1 tbsp mustard oil in a separate pan. Add 1 tsp mustard seeds and 2 red chillies.
- Add 1 tsp chana dal, 1/2 tsp urad dal, and roast for a minute.
- Add 8-10 curry leaves. The tadka is ready.
- Add tadka to the chutney.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- This chutney pairs perfectly with dosa, idli, and vada.
- Adjust salt and spice levels to your preference.
Nutrition
- N/A
FAQs
1. Can I make this chutney without a blender?
While a blender creates the smoothest chutney, you can use a food processor or even finely chop the ingredients by hand. It will be slightly coarser, but still delicious!
2. How long will this chutney last?
Stored in an airtight container in the refrigerator, this chutney will keep for 3-4 days. For longer storage, consider freezing it in portions.
So there you have it – the secret to a truly exceptional South Indian tomato chutney. This recipe will elevate your everyday South Indian meals to a whole new level of deliciousness. Now go forth and impress your loved ones with this vibrant and flavorful condiment!