Mustard-Fennel Tomato Recipe – Authentic Indian Chutney for Roti

Last Updated on 2 months by Neha Deshmukh

Mustard-Fennel Tomato Recipe – Authentic Indian Chutney for Roti

Introduction

Oh, this chutney! It’s one of those recipes that just feels like home. I remember my grandmother making a version of this when I was little, and the aroma would fill the entire house. It’s a simple little condiment, but it adds so much flavour to everything from a simple roti to a quick sandwich. It’s a family favourite, and I’m so excited to share it with you. This Mustard-Fennel Tomato Chutney is a vibrant, flavourful accompaniment that’s surprisingly easy to make.

Why You’ll Love This Recipe

This chutney is a real winner because it’s quick, easy, and packed with flavour. It’s a fantastic way to add a little zing to your meals. Plus, it’s incredibly versatile – perfect with Indian breads, as a spread, or even as a side with rice. It’s a little burst of sunshine in every bite!

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1.5 tablespoon coconut oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon fennel seeds
• 1 garlic pod
• 0.5 inch piece of ginger
• 2 sprigs curry leaves
• 2 cups onions
• 1 teaspoon salt
• 2 cups tomatoes
• 4-5 chopped green chillies
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 0.5 teaspoon sugar (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Oil: Regional Variations & Health Benefits
Coconut oil is traditional in South Indian cooking, lending a lovely aroma. You can use refined or unrefined – refined has a neutral flavour, while unrefined has a stronger coconut taste. About 15ml of coconut oil is perfect.

Mustard & Fennel Seeds: The Aromatic Base
These seeds are the heart of the flavour. Don’t skip them! They need to be fresh for the best aroma.

Curry Leaves: Fresh vs. Dried & Their Significance
Fresh curry leaves are always best. If you can’t find them, dried will do in a pinch (use about 1 teaspoon), but the flavour won’t be quite as vibrant.

Ginger & Garlic: The Flavor Foundation
I like to use a whole garlic pod for a more mellow flavour, but you can mince a clove if you prefer. Fresh ginger is key here!

Tomatoes: Choosing the Right Variety
Ripe, juicy tomatoes are best. Roma or plum tomatoes work well because they have less water.

Green Chillies: Adjusting the Spice Level
The number of green chillies depends on your spice preference. Start with fewer and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard and fennel seeds. Listen for them to start to crackle – that’s when you know they’re ready!
2. Next, add the crushed garlic and grated ginger. Sauté for a minute or two until they turn lightly golden and fragrant.
3. Now, toss in the sliced onions, salt, and curry leaves. Cover the pan and cook for about 4-5 minutes, until the onions are soft and translucent.
4. Add the chopped tomatoes, green chillies, turmeric powder, and red chilli powder. Give everything a good stir to combine.
5. Cover the pan again and cook for another 6-7 minutes, until the tomatoes soften and release their juices. You’ll start to see the chutney coming together.
6. If you like a little sweetness to balance the spice, add the sugar. Cook for another minute or two, until the chutney reaches your desired consistency. It should be thick and slightly chunky.
7. Serve warm with roti, chapati, or use it as a delicious sandwich spread!

Expert Tips

• Don’t overcrowd the pan – this will steam the onions instead of sautéing them.
• Keep a close eye on the spices, as they can burn quickly.
• Adjust the amount of green chillies to suit your taste.

Variations

Vegan Adaptation
This recipe is naturally vegan! No changes needed.

Spice Level Adjustment: Mild to Fiery
For a milder chutney, remove the seeds from the green chillies or use only one. For a fiery kick, add a pinch of cayenne pepper or use more green chillies. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and a mild heat.

Festival Adaptations: Serving During Special Occasions
During festivals like Diwali, my family loves to serve this chutney alongside festive snacks like samosas and pakoras.

Quick Chutney Variation (Using Tomato Puree)
In a rush? Use about 300ml of good quality tomato puree instead of fresh tomatoes. Reduce the cooking time accordingly.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With roti or chapati – a classic pairing!
• As a spread for sandwiches or wraps.
• As a side dish with rice and dal.
• With idli or dosa for a flavourful breakfast.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavours meld together!

FAQs

What is the origin of this Mustard-Fennel Tomato Chutney?

This chutney is believed to have originated in South India, particularly in Tamil Nadu and Kerala. It’s a staple in many South Indian households.

Can I make this chutney ahead of time?

Yes, absolutely! It actually tastes better after a day or two, as the flavours have time to develop.

What is the best way to adjust the spice level?

Start with fewer green chillies and add more to taste. Removing the seeds from the chillies will also reduce the heat.

Can I use a different type of oil instead of coconut oil?

You can, but it will change the flavour. Vegetable oil or sunflower oil are good substitutes, but you won’t get the same aromatic flavour as coconut oil.

How can I prevent the chutney from sticking to the pan?

Use a good quality non-stick pan and ensure there’s enough oil in the pan. Stir frequently to prevent sticking.

What are some other ways to use this chutney besides with roti?

Try it with rice, dosa, idli, sandwiches, or even as a dip for vegetables! It’s surprisingly versatile.