Chettinad Chutney
A fiery and tangy South Indian condiment from the Chettinad region. Made with roasted lentils, shallots, and red chilies, this chutney is the perfect spicy accompaniment for idli, dosa, and uttapam.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Roast Lentils and Chilies
- b.Heat 1.5 tbsp of gingelly oil in a heavy-bottomed pan over medium heat.
- c.Add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
- d.Add the dried red chilies and sauté for another 30-45 seconds until they puff up slightly. Be careful not to burn them.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the peeled shallots and garlic cloves to the pan. Sauté for 5-6 minutes until the shallots soften and become translucent.
- c.Add the chopped tomato and continue to cook for another 3-4 minutes until the tomato breaks down and becomes soft and mushy.
- 3
Step 3
- a.Cool and Grind
- b.Turn off the heat. Stir in the tamarind paste, salt, and optional jaggery until well combined.
- c.Transfer the mixture to a plate and allow it to cool down completely to room temperature. This step is crucial for a good texture and the safety of your grinder.
- d.Once cooled, transfer the mixture to a blender jar. Add 2-3 tablespoons of water and grind to a thick, slightly coarse paste. Scrape down the sides and add more water, one tablespoon at a time, only if necessary to achieve a thick consistency.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the remaining 0.5 tbsp of gingelly oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- d.Add the curry leaves (be careful, they will splutter) and the hing. Sauté for a few seconds until the leaves are crisp.
- 5
Step 5
- a.Combine and Serve
- b.Pour the hot tempering over the ground chutney.
- c.Mix well to combine. Taste and adjust salt if needed.
- d.Serve the Chettinad chutney with hot idlis, dosas, uttapam, or paniyaram.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, use shallots (chinna vengayam) instead of regular onions. They provide a unique sweet and pungent flavor.
- 2Adjust the number of dried red chilies to your spice preference. Using a mix of spicy and mild (like Kashmiri) chilies can provide good color without excessive heat.
- 3Do not add too much water while grinding. This chutney is traditionally thick and coarse, not watery.
- 4Always let the sautéed mixture cool completely before grinding to prevent steam buildup in the grinder and to achieve a better texture.
- 5A tiny pinch of jaggery is highly recommended as it beautifully balances the spicy, tangy, and savory notes of the chutney.
- 6Gingelly (sesame) oil is key to the authentic Chettinad flavor profile; try not to substitute it.
Adapt it for your goals.
With Coconut
Add 1/4 cup of freshly grated coconut along with the shallots and sauté for 2-3 minutes. This will give the chutney a richer, slightly sweeter flavor and a creamier texture.
With Fresh HerbsWith Fresh Herbs
For a fresh twist, add a small handful of fresh coriander or mint leaves to the grinder along with the cooled mixture. This adds a vibrant color and a different layer of flavor.
Milder VersionMilder Version
To reduce the heat, use Kashmiri dried red chilies, which are known for their vibrant color and mild spice. You can also deseed the chilies before roasting.
Why this is on our healthy list.
Rich in Antioxidants
Shallots, garlic, and tomatoes are packed with antioxidants like allicin and lycopene, which help combat oxidative stress and reduce inflammation in the body.
Aids Digestion
The inclusion of hing (asafoetida) and curry leaves helps in preventing indigestion and bloating. The fiber from the lentils also promotes healthy gut function.
Good Source of Plant-Based Protein
Urad dal and chana dal are excellent sources of plant-based protein, which is essential for muscle repair, and provide sustained energy.
Frequently asked questions
Yes, you can use one medium-sized red onion as a substitute. However, shallots (chinna vengayam) are traditional and provide a distinct sweet and sharp flavor that is key to the authentic Chettinad taste.