Authentic South Indian Tomato Mustard Seed Chutney Recipe

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Tomato Mustard Seed Chutney Recipe

Hey everyone! If you’re anything like me, you live for a good chutney. It just elevates everything – a simple rice and dal, a quick idli breakfast, even a plain dosa feels like a feast with the right accompaniment. Today, I’m sharing my go-to recipe for Tomato Mustard Seed Chutney, a South Indian classic that’s bursting with flavour. I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s been a family favourite ever since!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s tangy, spicy, and has a wonderful depth of flavour thanks to the mustard seeds and coconut. Plus, it comes together pretty quickly – perfect for a weeknight meal or when you’re craving something homemade. It’s a real flavour bomb in a jar!

Ingredients

Here’s what you’ll need to make this amazing chutney:

• 1 cup ghee
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• Pinch of asafoetida (hing)
• 1 cup garlic cloves, roughly chopped
• 1 cup grated coconut
• 1 tsp mustard seeds
• 1 tomato, medium sized
• 4 dried red chilies
• 1 cup tamarind extract
• 1 tsp turmeric powder
• 1 tsp salt (or to taste)
• 1 tsp jaggery (or to taste)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this chutney, so here are my little kitchen secrets:

• Ghee: Don’t skimp on the ghee! It adds a richness and aroma that’s just irreplaceable. You can use about 60ml (¼ cup) if you prefer.
• Mustard Seeds: South India uses different types of mustard seeds. You can find black or yellow mustard seeds – both work beautifully. Black mustard seeds are a bit more pungent.
• Tamarind Extract: Fresh tamarind pulp is best, but tamarind paste works in a pinch. If using paste, start with 2 tablespoons and adjust to taste. To make extract, soak 100g tamarind in 2 cups of warm water for 30 minutes, then squeeze out the pulp.
• Dried Red Chilies: The number of chilies depends on your spice preference. I use Byadagi chilies for colour and mild heat, but you can use any dried red chili. Adjust to 2-6 depending on how spicy you like it!
• Urad Dal: This adds a lovely nutty flavour and helps with the texture. Don’t worry if you don’t have it, you can skip it, but it really does add something special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Once melted, add the mustard seeds, urad dal, and a pinch of hing. Let it splutter – that’s when you know the flavours are releasing!
2. Add the chopped garlic and sauté on low heat until it turns golden brown and fragrant. Be careful not to burn it! Set this aside.
3. Now, for the masala paste. In a blender, combine the grated coconut, mustard seeds, tomato, and dried red chilies. Blend into a smooth paste, adding a little water if needed to get it moving.
4. In a kadai (or a deep pan), combine the tamarind extract, turmeric powder, salt, and jaggery. Bring it to a boil and let it simmer for about 5 minutes. This gets rid of the raw tamarind taste.
5. Add the blended masala paste to the kadai and mix well. Let it all come together.
6. Stir in the fried garlic and simmer for another 7 minutes, or until the oil starts to separate from the chutney. This is a sign it’s ready!
7. Let it cool completely before storing it in an airtight container.

Expert Tips

• Don’t rush the sautéing of the garlic. Golden brown garlic is happy garlic, and happy garlic equals happy chutney!
• Taste as you go! Adjust the salt, jaggery, and chili levels to your liking.
• A good quality kadai makes a difference, but any heavy-bottomed pan will work.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with 2-3 tablespoons of coconut oil or any other neutral oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce the number of dried red chilies for a milder chutney, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves adding a ghost pepper for a real kick!
• Festival Adaptations: This chutney is often made during Makar Sankranti and Pongal in South India. It’s considered auspicious and adds a festive touch to the meal.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With hot steamed rice and a dollop of ghee.
• As a side with idli and dosa.
• Spread on sandwiches or wraps.
• Even as a dip for vegetable sticks!

Storage Instructions

Let the chutney cool completely before storing it in an airtight container. It will stay fresh in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• What is the best way to extract tamarind pulp for this chutney? Soaking the tamarind in warm water for about 30 minutes and then squeezing out the pulp is the easiest method.
• Can I use coconut milk instead of grated coconut? While you can, it won’t have the same texture or flavour. Grated coconut is definitely recommended.
• How can I adjust the spice level of this chutney? Reduce or increase the number of dried red chilies. You can also remove the seeds from the chilies for less heat.
• What is the role of asafoetida (hing) in this recipe? Hing adds a unique savoury flavour and aids digestion.
• How long does this chutney stay fresh in the refrigerator? Up to a week, stored in an airtight container.
• Can this chutney be frozen? Yes, you can freeze it for up to 2-3 months. Just thaw it completely before using.

Enjoy making this delicious chutney! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!