Why you need Keralan red chilli and tomato chutney in your kitchen

If you want to elevate your meals, look no further than Keralan red chilli and tomato chutney. This vibrant, flavour-packed condiment is not just a sidekick for dosa and idli; it can turn any ordinary dish into an extraordinary feast. The secret lies in the combination of smoky dried red chillies, sweet onions, earthy urad dal, and rich coconut oil, all working harmoniously to tantalise your taste buds.

Simple ingredients with a big impact

Don’t be fooled by its straightforward list of ingredients—this chutney packs a formidable punch. You’ll need coconut oil, white split urad dal, ginger, garlic, Kashmiri chillies, red onion, chopped tomatoes, turmeric, salt, mustard seeds, and curry leaves for the tarka. Each one plays a role in creating a layered and dynamic flavour profile.

A step-by-step guide to flavour perfection

Making this chutney is as easy as it is rewarding. Start by heating coconut oil, sautéing urad dal until fragrant, then adding ginger, garlic, and Kashmiri chillies for that smoky heat. Next, toss in red onions until they soften, followed by chopped tomatoes that simmer and meld into a luscious paste. Finish it off with a tarka of mustard seeds and curry leaves to add an aromatic finish—your taste buds will thank you!

Variations to suit every palate

This chutney is versatile. Want a twist? Incorporate different types of chillies for heat levels that suit you, or add roasted peanuts for a nutty crunch. Each variation can cater to dietary preferences and can be adjusted for spice aficionados or those who prefer milder fare.

Make it, store it, love it

This chutney keeps well, allowing you to whip it up in batches. Store it in an airtight container in the fridge and enjoy it for weeks. Whether you're spreading it on your morning toast or spicing up a curry, you'll find excuses to use it daily!

Keralan Red Chilli and Tomato Chutney

Here’s a vibrant, authentic Keralan Red Chilli and Tomato Chutney recipe—perfect with dosa, idli, appam, or even as a spicy dip for snacks. This style of chutney is known for its bold red colour, tangy-sweet tomato base, and the distinctive flavour of South Indian tempering.

Ingredients

• Ripe red tomatoes: 4 medium (about 400g), chopped

• Dried red chillies: 4–6 (adjust to taste; use Kerala or Kashmiri chillies for colour, or add a couple of spicy ones for heat)

• Garlic cloves: 3–4

• Ginger: 1-inch piece, chopped

• Onion or shallots: 1 small, sliced (optional, for extra depth)

• Tamarind: small marble-sized piece (or 1 tsp paste)

• Salt: to taste

• Coconut oil: 2 tablespoons

For Tempering (Tadka)

• Mustard seeds: ½ teaspoon

• Curry leaves: 1 sprig

• Dried red chilli: 1, broken

• Asafoetida (hing): a pinch

Method

1. Prep the Chillies:

   • Remove stems and seeds from dried red chillies if you want less heat.

   • Soak them in hot water for 10 minutes to soften.

2. Sauté the Base:

   • Heat 1 tablespoon coconut oil in a pan.

   • Add the sliced onion (if using), garlic, and ginger. Sauté until the onion turns soft and translucent.

   • Add the soaked red chillies and sauté for 1–2 minutes until aromatic.

3. Cook Tomatoes:

   • Add chopped tomatoes and salt. Cook on medium heat until the tomatoes turn soft and mushy, and most of the moisture evaporates (about 8–10 minutes).

   • Add the tamarind and stir well. Cook for another minute.

   • Remove from heat and let the mixture cool.

4. Blend:

   • Transfer the cooled mixture to a blender. Grind to a smooth or slightly coarse chutney, adding a splash of water if needed.

5. Tempering:

   • Heat the remaining 1 tablespoon coconut oil in a small pan.

   • Add mustard seeds and let them splutter.

   • Add the dried red chilli, curry leaves, and a pinch of asafoetida.

   • Pour this tempering over the chutney and mix well.

Chef’s Tips

• For authentic Kerala flavour, always use coconut oil for tempering.

• Adjust the number of chillies to your heat preference. Kashmiri chillies give a bright red colour with mild heat.

• For extra tang, increase the tamarind slightly.

• This chutney keeps well in the fridge for up to 4–5 days.

Serve with dosa, idli, appam, or as a spicy spread for sandwiches and wraps. Bring the taste of Kerala to Leicestershire in every bite!146