Authentic Tomato Chutney Recipe – Mustard Seed & Curry Leaf Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Mustard Seed & Curry Leaf Delight

Hey everyone! If you’re anything like me, you’re always looking for that perfect little something to brighten up a meal. And let me tell you, this Tomato Chutney is it. It’s tangy, a little spicy, and bursting with flavour – seriously addictive! I first made this years ago, trying to recreate my grandmother’s version, and it’s been a family favourite ever since. It’s so simple to make, and honestly, it elevates everything from a simple rice and dal to a full-on Indian feast.

Why You’ll Love This Recipe

This Tomato Chutney isn’t just delicious; it’s incredibly versatile. It’s ready in under 20 minutes, making it perfect for a quick weeknight side. Plus, the combination of mustard seeds and curry leaves creates a flavour profile that’s both comforting and exciting. It’s a little bit of sunshine in a jar! You’ll love how easily it comes together and how much flavour it packs.

Ingredients

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

• 3 ripe tomatoes
• 1 tbsp oil
• ½ tsp mustard seeds
• ¾ tsp cumin seeds
• 10 curry leaves
• ½ tsp urad dal (split black lentils)
• 1 large onion, finely chopped
• 3 green chillies, slit lengthwise
• 1 tsp chopped ginger
• Salt to taste
• Chopped coriander leaves for garnish

Ingredient Notes

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

• Tomatoes: Seriously, use ripe tomatoes! They’re the star of the show. The sweeter and more flavourful the tomato, the better the chutney. Roma or plum tomatoes work beautifully.
• Mustard Seeds: Fresh mustard seeds are key. They should pop and splutter when tempered – that’s where a lot of the flavour comes from. If they’re old, they won’t have that same punch.
• Curry Leaves: Fresh curry leaves are non-negotiable, in my opinion. They have a unique aroma that dried leaves just can’t replicate.
• Tempering Variations: Now, tempering styles can vary! In South India, you’ll often see a bit more mustard and curry leaves, sometimes with a pinch of asafoetida (hing). North Indian versions might lean towards a more subtle tempering. Feel free to adjust to your preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, score an ‘X’ on the bottom of each tomato. Drop them into boiling water for about 2 minutes, then quickly transfer them to a bowl of cold water. This makes peeling them a breeze!
2. Once cooled, peel the tomatoes and mash the pulp. Don’t worry about making it perfectly smooth – a little texture is nice.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – it’s a good sign!
4. Add the cumin seeds, urad dal, and curry leaves. Sauté for a minute or so, until everything is fragrant. Your kitchen should smell amazing right about now.
5. Toss in the chopped onions, ginger, and green chillies. Cook until the onions soften and turn translucent, about 3-4 minutes.
6. Now, add the mashed tomatoes and salt. Simmer for about 5 minutes, stirring occasionally, until the chutney thickens slightly.
7. Finally, garnish with fresh coriander leaves. And that’s it!

Expert Tips

• Don’t overcrowd the pan when tempering the spices. Give them space to splutter and release their flavour.
• Adjust the amount of green chillies to control the spice level.
• For a smoother chutney, you can blend it with an immersion blender after simmering.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Spice Level: Want it milder? Remove the seeds from the green chillies. For a real kick, add a pinch of red chilli powder. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and a mild heat.
• Festival Adaptations: This chutney is a staple during Onam Sadya in Kerala, and it’s also fantastic with Diwali farsan (savory snacks).
• Gluten-Free: Naturally gluten-free, so everyone can enjoy!

Serving Suggestions

This Tomato Chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With a simple bowl of rice and dal.
• Spread on sandwiches or wraps.
• As a side dish with dosa or idli.
• Served with paratha or roti.
• Alongside your favourite Indian curries.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

1. What is the best type of tomato to use for this chutney?
Ripe Roma or plum tomatoes are ideal, but any sweet, flavourful tomato will work.

2. Can I make this chutney ahead of time? If so, how long will it keep?
Yes, you can! It will keep in the refrigerator for 3-4 days. The flavour actually develops even more over time.

3. How can I adjust the spice level of the chutney?
Remove the seeds from the green chillies for a milder chutney, or add a pinch of red chilli powder for extra heat.

4. What is urad dal and can I substitute it with something else?
Urad dal is split black lentils. If you can’t find it, you can substitute it with chana dal (split chickpeas), but the flavour will be slightly different.

5. I don’t have fresh curry leaves, can I use dried ones? What’s the conversion?
Fresh is best, but if you must use dried, use about 1 teaspoon of dried curry leaves for every 10 fresh leaves.

6. Can this chutney be frozen?
Yes, you can freeze it! Store it in an airtight container for up to 2 months. Just thaw it completely before using.

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