Authentic Tomato Chutney Recipe – Sesame & Sambar Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Sesame & Sambar Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a good chutney. Something that adds a little zing to your meals, right? Well, let me share my go-to – this authentic tomato chutney. It’s bursting with flavor thanks to sesame oil and sambar powder, and it’s surprisingly easy to make. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I’ve finally nailed it!

Why You’ll Love This Recipe

This tomato chutney isn’t just another condiment. It’s a little explosion of South Indian flavors in every bite. It’s tangy, slightly spicy, and incredibly versatile. Plus, it comes together in under 15 minutes! Seriously, what’s not to love? It’s perfect for a quick weeknight meal or to brighten up a weekend brunch.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 4 medium ripe tomatoes
• 2 tbsp sesame seed oil
• 1 tsp mustard seeds
• 1 pinch asafoetida (hing)
• Few curry leaves
• 2 tsp sambar powder
• 1 pinch turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these really make the chutney sing!

• Sesame Oil: Don’t skip this! Sesame oil gives this chutney its signature nutty aroma and flavor. It’s a staple in South Indian cooking. If you can find traditionally cold-pressed sesame oil, even better!
• Sambar Powder: This is the heart of the chutney. Sambar powder is a blend of spices used in sambar, a lentil-based vegetable stew. Different regions have different sambar powder blends, so feel free to experiment! You can find it at most Indian grocery stores.
• Asafoetida (Hing): Okay, hing can be a little intimidating. It has a very pungent smell in its raw form, but it mellows out beautifully when cooked. It adds a savory, umami depth to the chutney. It’s often used to aid digestion too! You can find it as a resin or a powdered form.
• Curry Leaves: Fresh curry leaves are best! They have a lovely citrusy aroma. If you can’t find fresh, dried will work in a pinch, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend those 4 medium tomatoes into a smooth puree. A good blender is your friend here!
2. Now, heat 2 tablespoons of sesame oil in a pan over medium heat. Once it’s hot, add 1 teaspoon of mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Quickly add a pinch of hing (asafoetida) and a few curry leaves to the pan. They’ll sizzle and release their amazing aroma.
4. Pour in the tomato puree, followed by a pinch of turmeric powder, 2 teaspoons of sambar powder, and salt to taste.
5. Cook the mixture on medium heat, stirring occasionally, for about 8-10 minutes. You’ll know it’s ready when the oil starts to separate from the chutney. That’s the sign of a perfectly cooked chutney!
6. Let it cool completely, then store it in an airtight container.

Expert Tips

• Don’t overcrowd the pan. This ensures the chutney cooks evenly and the oil separates properly.
• Taste as you go! Adjust the salt and sambar powder to your liking.
• For a smoother chutney, you can strain it after cooking.

Variations

• Spice Level Adjustment: If you like things spicy, add a pinch of red chili powder or a chopped green chili along with the sambar powder. My friend, Priya, always adds a little extra chili – she can’t get enough heat!
• Regional Sambar Powder Variations: Experiment with different sambar powders! Some are more tangy, others are more aromatic. It’s a fun way to customize the flavor.
• Storage Longevity: This chutney will stay fresh in the fridge for up to 4 days.

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Idli and Dosa
• Uttapam
• Rice and ghee
• As a spread for sandwiches
• Even with scrambled eggs!

Storage Instructions

Once cooled, transfer the chutney to a clean, airtight container. Store it in the refrigerator for up to 4 days. Make sure to use a clean spoon each time you scoop some out to prevent contamination.

FAQs

Let’s answer some common questions:

• What is Hing and where can I find it? Hing, or asafoetida, is a resin with a pungent smell. It’s used as a digestive aid and adds a unique savory flavor. You can find it at Indian grocery stores, or online.
• Can I use other oils besides sesame oil? While sesame oil is traditional, you can use other neutral oils like sunflower or vegetable oil in a pinch. But honestly, the sesame oil really makes a difference!
• How can I adjust the consistency of the chutney? If it’s too thick, add a tablespoon or two of water while cooking. If it’s too thin, cook it for a few more minutes to allow some of the moisture to evaporate.
• What is the best way to store leftover chutney? Always store in an airtight container in the refrigerator.
• Can this chutney be frozen? Yes, you can! Freeze in small portions for up to 2 months. Thaw completely before using.

Enjoy! I hope you love this tomato chutney as much as my family does. Let me know in the comments how it turns out for you!