Chettinad Spicy Chutney Recipe

Ingredients:

• 1 Tomato: Ripe and flavorful, it forms the base of the chutney.
• 1 Onion (medium size): Adds sweetness and texture to the chutney.
• 10 Dried Red Chillies: Provides the chutney with its spicy kick.
• 10 Garlic Pods: Enhances the chutney’s flavor with its pungency.
• Pinch of Asafoetida: Adds a subtle, savory note to the chutney.
• Salt to Taste: Balances the flavors.

For Tempering:

• 1 tsp Mustard Seeds: Gives a burst of flavor when tempered.
• 1 tsp Split Urad Dal: Adds a nutty taste and texture to the tempering.
• Curry Leaves: Infuses the chutney with a delightful aroma and flavor.
• Gingelly Oil: Traditional South Indian oil that imparts a unique taste.

Method:

1. Dry Roasting:

• Heat a dry pan and add the dried red chilies.
• Roast them on low heat until they become fragrant. Be careful not to burn them.
• Once roasted, remove from heat and set aside.

2. Grinding:

• Grind the roasted red chilies with a pinch of salt to a fine paste. This step ensures a smooth texture in the chutney.
• Separately, grind sautéed onions and garlic pods until they form a fine paste as well.

3. Sautéing:

• In the same pan, heat some gingelly oil.
• Sauté chopped onions and garlic until they turn translucent. This process enhances their sweetness and removes the raw taste.
• Add the tomato pieces and cook until they are almost soft and well-cooked. This ensures a rich, deep flavor in the chutney.

4. Blending:

• Separate the sautéed onion-garlic mixture and blend it into a smooth paste.
• Add the sautéed tomato pieces and blend everything together until it forms a fine, cohesive mixture. This blending step creates the perfect consistency for the chutney.

5. Tempering:

• In a separate small pan, heat some gingelly oil for tempering.
• Add mustard seeds. When they start to splutter, add split urad dal and curry leaves. Let them fry until the dal turns golden brown.
• Add a pinch of asafoetida to enhance the tempering’s aroma.
• Pour the tempered mixture into the ground chutney and simmer for a minute. This step infuses the chutney with the flavors of the tempering.

6. Serving:

• Serve the spicy tomato chutney hot. It pairs wonderfully with idli, dosa, or vellaiyappam. The chutney’s spicy, tangy, and slightly sweet flavors complement these South Indian dishes perfectly.

Tips:

• For a unique flavor, you can use shallots instead of regular onions.
• Adding a bit more gingelly oil during tempering not only enhances the taste but also provides a glossy finish to the chutney.

Enjoy your homemade Chettinad style Spicy Chutney, a delightful addition to any South Indian breakfast items like idli, dosai, kal dosai, vellaiyappam etc.,