Authentic Tomato Chutney Recipe – Gingely Oil & Mustard Seed Flavors

Last Updated on 3 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Gingely Oil & Mustard Seed Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for that one chutney that just elevates everything it touches. Well, look no further! This tomato chutney is a staple in my family, and I’m so excited to finally share it with you. It’s tangy, a little spicy, and packed with incredible flavor – all thanks to the magic of gingely oil and mustard seeds.

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a little slice of South Indian comfort food. It’s incredibly versatile – perfect with idli, dosa, vada, or even spread on a sandwich. Plus, it’s surprisingly easy to make, and the aroma while it’s cooking is just heavenly! I first made this when I was trying to recreate my grandmother’s recipe, and honestly, it’s become a family favorite.

Ingredients

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

• 5 medium ripe tomatoes
• 3 tbsp Gingely oil (Sesame oil)
• ½ tsp Mustard seeds
• 2-3 tsp Red chilli powder (adjust to your spice preference!)
• ⅛ tsp Turmeric powder
• Salt, as needed
• Water, 3 tbsp (or more, as needed)

Ingredient Notes

Let’s talk ingredients for a sec, because choosing the right ones makes all the difference!

Gingely Oil (Sesame Oil) – Regional Variations & Health Benefits

Gingely oil, also known as sesame oil, is key to this recipe. It gives the chutney a unique, nutty flavor that you just won’t get with other oils. In South India, it’s a kitchen staple! You can find it in most Indian grocery stores. It’s also really good for you – rich in antioxidants and healthy fats.

Mustard Seeds – Types & Flavor Profile

We’re using black mustard seeds here. They have a lovely pungent flavor that really pops when tempered in oil. Don’t confuse them with yellow mustard seeds, which are milder.

Tomato Selection – Choosing the Right Ripe Tomatoes

You want ripe, juicy tomatoes for the best flavor. Roma tomatoes work really well, but any good quality, flavorful tomato will do. Avoid tomatoes that are bruised or overly soft.

Spice Levels – Adjusting Red Chilli Powder to Your Preference

I like a good kick, so I usually go for 2-3 teaspoons of red chilli powder. But feel free to adjust this to your liking! Start with less and add more as you go. Kashmiri chilli powder will give you a vibrant color with milder heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely chop those tomatoes. Don’t worry about being too precise – they’ll break down as they cook.
2. Now, heat 1 tbsp of gingely oil in a kadai (a deep frying pan). Once it’s hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
3. Add the chopped tomatoes and salt to the kadai. Sauté until the tomatoes soften and release their moisture. This usually takes about 5-7 minutes.
4. Mix in the red chilli powder, turmeric powder, and the remaining 2 tbsp of gingely oil. Cook for another 2-3 minutes, until the raw aroma of the spices disappears.
5. Add 3 tbsp of water and simmer until the mixture thickens into a glossy paste, stirring frequently. This is where your patience comes in! It should take about 5-10 minutes.
6. Finally, cool the chutney completely and store it in an airtight container. Refrigerating it will extend its shelf life.

Expert Tips

• Don’t rush the sautéing process. Letting the tomatoes cook down properly is crucial for a good texture.
• Stir frequently to prevent sticking and burning.
• Taste and adjust the salt and spice levels as needed.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment – Mild to Hot

As mentioned before, adjust the red chilli powder to your preference. You can also add a pinch of cayenne pepper for extra heat.

Longer Shelf Life – Preserving Techniques

To extend the shelf life, make sure your kadai and storage container are completely dry. You can also add a tiny pinch of citric acid while cooking.

Festival Adaptations – Serving with Makar Sankranti/Pongal

This chutney is amazing with Pongal and is a traditional accompaniment during Makar Sankranti. It adds a lovely tangy contrast to the savory dish.

Serving Suggestions

Honestly, you can serve this chutney with almost anything! Here are a few of my favorites:

• Idli and Dosa
• Vada
• Uttapam
• Rice
• Sandwiches
• As a dipping sauce for pakoras

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator. It should last for about a week.

FAQs

Let’s answer some common questions!

What is the best way to use this tomato chutney?

Every way is the best way! But seriously, it’s fantastic as a condiment with South Indian breakfasts, a spread for sandwiches, or even a dip for snacks.

Can I make this tomato chutney ahead of time? How long will it last?

Absolutely! You can make it 2-3 days in advance. It will last for about a week in the refrigerator in an airtight container.

What type of tomatoes work best for this chutney?

Roma tomatoes are ideal, but any ripe, flavorful tomato will work.

Can I use a different oil instead of gingely oil? What would be the impact on the flavor?

You can use another oil, like sunflower or vegetable oil, but it won’t have the same distinctive flavor. Gingely oil is really what makes this chutney special.

How can I adjust the consistency of the chutney?

If it’s too thick, add a little more water. If it’s too thin, cook it for a bit longer to allow more moisture to evaporate.

Is this chutney suitable for those with nut allergies? (Considering potential cross-contamination if stored improperly)

This recipe doesn’t contain nuts. However, always be mindful of potential cross-contamination if you’re using shared kitchen equipment or storing it in a container that has previously held nuts.

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!