Authentic Tomato Chutney Recipe – Mustard Seed & Curry Leaf Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Mustard Seed & Curry Leaf Flavors

Introduction

There’s just something about a vibrant, flavorful chutney that instantly elevates any Indian meal, don’t you think? This tomato chutney is a staple in my family – a recipe passed down from my grandmother. It’s tangy, a little spicy, and bursting with the aroma of mustard seeds and curry leaves. I first made this on my own when I moved away from home and instantly missed the taste of my mother’s cooking. It’s surprisingly easy to make, and I promise, it’ll become a favorite in your kitchen too!

Why You’ll Love This Recipe

This tomato chutney isn’t just delicious; it’s incredibly versatile. It’s perfect with idli, dosa, vada, or even a simple rice and dal. It’s quick to whip up – ready in under 20 minutes – making it ideal for a weeknight meal or a festive spread. Plus, the combination of flavors is just chef’s kiss!

Ingredients

Here’s what you’ll need to create this delightful chutney:

• 2 ripe tomatoes
• 1 onion
• 1 tsp oil
• ¼ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• 5-6 curry leaves
• 1 green chilly
• ½ tsp ginger paste
• ½ tsp garlic paste
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• ¼ tsp garam masala powder
• Water, as needed
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really make or break this chutney:

• Tomatoes: Seriously, use ripe tomatoes! They’re the star of the show. The riper they are, the sweeter and more flavorful your chutney will be. Roma tomatoes work beautifully, but any good, flavorful tomato will do.
• Mustard Seeds: Fresh mustard seeds are key. They should pop and splutter nicely when heated – that’s where a lot of the flavor comes from. If your seeds are old, they might not pop as well.
• Spice Levels: Spice is a very personal thing! Traditionally, South Indian chutneys can be quite spicy. Feel free to adjust the amount of red chilli powder to your liking. Some people even add a pinch of asafoetida (hing) for extra depth.
• Urad Dal: This adds a lovely nutty flavour and helps with the texture. Don’t skip it!

Step-By-Step Instructions

Let’s get cooking! I’ll walk you through two methods – a traditional one and a quicker blended version.

Method 1 (Traditional):

1. Heat 1 tsp oil in a saucepan over medium heat. Once hot, add the ¼ tsp mustard seeds. Let them splutter – that’s when you know they’re ready!
2. Add the ½ tsp urad dal and 5-6 curry leaves. Fry until the urad dal turns golden brown. This usually takes just a minute or two.
3. Now, add 1 chopped onion and 1 slit green chilly. Cook until the onions turn golden and softened.
4. Stir in ½ tsp ginger paste and ½ tsp garlic paste. Sauté for about 30 seconds until fragrant. You don’t want to burn the garlic!
5. Add 2 chopped tomatoes. Cover the pan and let them simmer on low heat until they soften completely, stirring occasionally to prevent sticking. This will take about 5-7 minutes.
6. Add ¼ tsp turmeric powder, ¼ tsp red chilli powder, and ¼ tsp garam masala powder. Pour in a little water – start with about ¼ cup – to adjust the consistency.
7. Simmer for another 5 minutes, stirring occasionally. Season with salt to taste. And that’s it! Your traditional tomato chutney is ready.

Method 2 (Blended):

1. First, boil 2 chopped tomatoes with about ½ cup of water until they’re mushy.
2. Let them cool slightly, then blend them into a smooth paste. Set aside.
3. In a pan, heat 1 tsp oil and add ¼ tsp mustard seeds. Let them splutter.
4. Add ½ tsp urad dal and 5-6 curry leaves. Fry until the urad dal turns golden.
5. Add ½ tsp ginger-garlic paste and sauté until fragrant.
6. Stir in 1 chopped onion and 1 slit green chilly. Cook until the onions soften.
7. Add ¼ tsp turmeric powder, ¼ tsp red chilli powder, and ¼ tsp garam masala powder. Cook for 2 minutes.
8. Pour in the tomato puree. Simmer for 5-7 minutes, adjusting the water if needed. Add salt to taste and serve warm.

Expert Tips

• Don’t overcrowd the pan! This ensures the ingredients cook evenly and develop a nice flavor.
• If the chutney is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.
• Taste as you go! Adjust the salt and spice levels to your preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: For a milder chutney, reduce or omit the red chilli powder. For a spicier kick, add a pinch of cayenne pepper or use a hotter variety of green chilli.
• Festival Adaptations: During Onam, my family loves to serve this chutney with sambar sadam (sambar rice). During Diwali, it’s a perfect accompaniment to festive snacks.
• Quick Chutney Variation: If you’re really short on time, you can use canned crushed tomatoes instead of fresh ones. Just reduce the simmering time accordingly.

Serving Suggestions

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

• With idli and dosa
• As a side with vada
• Spread on sandwiches or wraps
• Served with rice and dal
• 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.

FAQs

• What is the best type of tomato to use for chutney? Roma tomatoes are excellent, but any ripe, flavorful tomato will work well.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better the next day as the flavors meld together.
• How can I adjust the spice level of this chutney? Reduce or omit the red chilli powder for a milder chutney, or add cayenne pepper for extra heat.
• What are the traditional accompaniments for tomato chutney? Idli, dosa, vada, and rice are classic pairings.
• Can I freeze this tomato chutney? Yes, you can! Freeze in an airtight container for up to 2-3 months. Thaw completely before serving.