Chutney is a common everyday recipe in Indian Cuisine. Today I am sharing a Traditional Chutney recipe which lasts more than 15 days without any refrigeration.  It is really a spicy recipe. I would like to prepare this chutney whenever I am travelling. I have already shared a Tomato Thokku recipe like this. It also lasts for long time and goes with many main dish. It is safe to have something handy while travel.


You can use this as a spread for breads, chapati, and even you can have this with variety rice. Also you can prepare this the day before you are starting. Only thing I am concerned about this recipe is about the time and cleaning process. Because this will end up with a messy stove top. But It worth it for sure. If you do not want it to last for very long time you can cook it simple with the same ingredients with less time. Read and follow the notes section below before making this recipe.


  • Serve with Idly / Dosa / Chapati / Roti / Variety Rice.

AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Side Course                    YIELD : 8-10 servings


  • Tamarind – Lemon sized ball
  • Red chilli – 20 -25 (adjust to taste)
  • Water – as needed
  • Salt – to taste
  • Onion – 4 or 5
  • Sesame / Gingelly oil – 6-8 Tbsp
  • Mustard seeds – 2 Tsp
  • Urad dal – 2 Tsp
  • Curry leaves – 1 string


  1. Soak tamarind and red chillies in water for 20-25 min.


  1. Grind the red chillies and tamarind together into a fine paste. Add water as needed. (Use the water which you used for soaking)
  2. Roughly chop the onions. Grind it well.
  3. Heat a deep and heavy bottomed pan. Add Oil.
  4. When it is hot add mustard seeds. When it starts to splutter add urad dal.
  5. Saute until golden brown. Add curry leaves.(Stay little away. Curry leaves will splutter)
  6. Add red chilli and tamarind paste. Combine well. Add onion paste.
  7. Add required salt. Combine everything together.
  8. Cover the pan with a lid. Chutney will reduce in quantity. (Make sure you cover the pan. It will spill around the pan.)
  9. Mix it often in between. While you open the pan it will spill and it may hurt your hand. Use spatula with long handle and use deep pan.
  10. At sometime you can notice the oil oozing out on the top. Also  it will reduce in quantity and starts to stick at the bottom. You can turn off the heat now.
  11. When it is completely cooled down transfer to a container and cover it tight with a lid. No need to refrigerate.
  12. Store in a way that oil is floating on the top.


  • You can turn off the heat anytime after all the raw smell disappears.
  • Cooking for long time until it thicken makes it to last for long time.
  • Use a deep cylinder like container for storing the chutney (like glass bottle). It helps to maintain the moisture.
  • You can notice the oil floating on the top. While serving the chutney leave the oil on the container itself. If you remove the oil then it will get dry easily which reduces the shelf life of the chutney.
  • Do not reduce the oil quantity while cooking. Because it is the main reason for the shelf life of the chutney. Also I do not recommend to use any other oil for this recipe.
  • You can add some gingelly oil while eating the chutney to reduce spicy level.
  • Do not use wet spoon while serving. Do not touch it with fingers. This will  spoil the chutney.
  • You can reduce the red chilli quantity if you cooking for kids.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :




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