Authentic Tomato Chutney Recipe – Cumin, Dal & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Cumin, Dal & Curry Leaves

Hey everyone! If you’re anything like me, you love a good chutney. It’s the perfect accompaniment to so many Indian meals – idli, dosa, vada, even rice and dal! This tomato chutney is a family favourite, and I’m so excited to finally share my recipe with you. It’s a little bit different from your standard tomato chutney, with a lovely depth of flavour from roasted cumin and lentils. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a flavour bomb! The combination of tangy tomatoes, earthy roasted spices, and a vibrant tempering is seriously addictive. It’s also surprisingly easy to make, ready in under 30 minutes. Plus, it’s incredibly versatile – perfect for a quick snack or as part of a larger meal. Honestly, I first made this when I was craving something comforting and flavourful, and it’s been a staple ever since.

Ingredients

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

• 1 tsp cumin seeds
• 1 tbsp urad dal (black gram)
• 1 tbsp chana dal (split chickpeas)
• 2 tbsp oil
• 1 medium onion
• 10g ginger (about a 1-inch piece)
• 3-4 whole red chilies
• 2 medium tomatoes
• ½ tsp salt
• ½ tsp mustard seeds
• 10 curry leaves

Ingredient Notes

Let’s talk about what makes this chutney special. The spices aren’t just thrown in randomly – they each play a crucial role!

• Cumin Seeds: These add a warm, earthy flavour that really grounds the chutney. Don’t skip the roasting step – it unlocks their full potential!
• Urad Dal (Black Gram): This lentil adds a lovely creaminess and helps bind the chutney together.
• Chana Dal (Split Chickpeas): Chana dal provides a slightly nutty flavour and a bit of texture.
• Kashmiri Red Chilies: These aren’t just for heat! They give the chutney a beautiful vibrant red colour and a mild, fruity flavour. You can substitute with regular red chili powder if you can’t find them, but the colour won’t be quite as striking.

Tempering Variations: Speaking of flavour, the tempering is where things get really interesting. In South India, you’ll often find a generous amount of mustard seeds and curry leaves. In some parts of Maharashtra, a touch of asafoetida (hing) is added for extra depth. Feel free to experiment and find what you like best!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to roast the spices. In a dry pan, add the cumin seeds, urad dal, and chana dal. Roast over medium heat until they turn golden brown and fragrant – this usually takes about 3-5 minutes. Keep a close eye on them, as they can burn quickly! Once roasted, set them aside to cool.
2. Now, heat the oil in another pan. Add the chopped onion, grated ginger, and whole red chilies. Sauté for about a minute, until the onions soften slightly.
3. Next, add the chopped tomatoes, salt, and Kashmiri red chilies. Cook for 5-6 minutes, stirring occasionally, until the tomatoes are completely mushy and softened.
4. Let the sautéed mixture cool down a bit. Then, transfer it to a blender along with the roasted spices. Blend everything into a smooth paste. Add a splash of water if needed to help it blend.
5. Finally, let’s make the tempering! Heat a little oil in a small pan. Add the mustard seeds and let them splutter. Then, add the red chilies and curry leaves. Sizzle for about a minute, until fragrant. Pour this sizzling tempering over the chutney and give it a good stir.

And that’s it! Your authentic tomato chutney is ready to enjoy.

Expert Tips

• Spice Level: Adjust the number of red chilies to your liking. If you prefer a milder chutney, remove the seeds from the chilies before adding them.
• Tomato Quality: Ripe, juicy tomatoes are key to a flavourful chutney.
• Cooling is Key: Letting the sautéed mixture cool before blending prevents splattering and ensures a smoother texture.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, use only 1-2 red chilies and remove the seeds. For a spicier kick, add a pinch of cayenne pepper or use hotter chili varieties. My friend, Priya, loves to add a green chili for extra heat!
• Festival Adaptations: This chutney is a wonderful addition to festive spreads like Onam Sadhya or Diwali feasts.
• Alternative Tomato Varieties: Roma tomatoes work particularly well, but you can use any variety you prefer.

Serving Suggestions

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

• With idli, dosa, and vada
• As a side dish with rice and dal
• Spread on sandwiches or wraps
• As a dip for vegetable sticks

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – just thaw it completely before using.

FAQs

Let’s answer some common questions:

• What is the best way to control the spice level in this chutney? Start with fewer chilies and taste as you go. Removing the seeds from the chilies also helps reduce the heat.
• Can I make this chutney ahead of time and freeze it? Absolutely! It freezes beautifully. Just make sure to store it in an airtight container.
• What is the difference between urad dal and chana dal, and can they be substituted? Urad dal is black gram and has a creamy texture, while chana dal is split chickpeas and has a slightly nutty flavour. While you can substitute, the flavour profile will be slightly different.
• What kind of oil is traditionally used for tempering in this recipe? Traditionally, groundnut oil (peanut oil) is used, but any neutral-flavoured oil like sunflower or vegetable oil will work just fine.
• How can I adjust the consistency of the chutney? If the chutney is too thick, add a little water while blending. If it’s too thin, cook it for a few more minutes to reduce the liquid.

Enjoy making this chutney! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!