Authentic Tomato Chutney Recipe – Mustard Seed & Turmeric Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Mustard Seed & Turmeric Delight

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 family favourite – simple, flavourful, and incredibly versatile. I first made this years ago trying to recreate my grandmother’s version, and it’s been a staple ever since. It’s seriously addictive!

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a vibrant blend of sweet, tangy, and subtly spicy flavours, all thanks to the magic of mustard seeds, turmeric, and a touch of ghee. It’s quick to make (under 30 minutes!), requires minimal ingredients, and honestly, tastes way better than anything you’ll find in a jar. Plus, it’s a fantastic way to use up those ripe tomatoes sitting on your counter.

Ingredients

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

• 3 cups chopped ripe tomatoes (about 450g)
• 1 tbsp ghee (15ml)
• 0.5 tsp black mustard seeds (approx. 2g)
• 1 tsp cumin seeds (approx. 5g)
• 1 pinch turmeric powder (approx. 1g)
• 1 tsp freshly cracked black pepper (approx. 5g)
• 4 tbsp chopped fresh coriander leaves (cilantro) (approx. 20g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Ghee: Don’t skip the ghee! It adds a richness and aroma that oil just can’t replicate. It’s a traditional ingredient for a reason. If you absolutely must substitute, use a neutral oil like sunflower or vegetable oil, but ghee is highly recommended.
• Black Mustard Seeds: These are key to that signature South Indian flavour. Make sure they’re fresh – they should pop and splutter nicely when heated.
• Ripe Tomatoes: Seriously, the riper the better! They’ll give you the sweetest, most flavourful chutney. Roma or plum tomatoes work beautifully, but any ripe tomato will do. Don’t worry about blemishes, they add character!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a pan over medium heat. Once melted, add the mustard seeds. You’ll know they’re ready when they start to pop and splutter – it’s a good sign!
2. Next, toss in the cumin seeds and sauté for about 30 seconds, until they become fragrant. This step fills your kitchen with the most amazing aroma.
3. Add the chopped tomatoes to the pan and cook, stirring occasionally, until they soften. This usually takes about 5-7 minutes.
4. Pour in ½ cup (120ml) of water and simmer on low heat for about 4 minutes. You want the tomatoes to become really mushy and the skins to start separating from the pulp.
5. Stir in the turmeric powder and salt. Give it a good mix to ensure everything is well combined.

6. Finally, add the freshly cracked black pepper and chopped coriander leaves. Cook for another 3-4 minutes, stirring frequently, until the chutney thickens to your desired consistency.

7. Let it cool slightly before serving.

Expert Tips

• Don’t rush the spluttering: Letting the mustard seeds fully splutter releases their flavour.
• Adjust the salt: Taste as you go and add salt gradually. It’s easier to add more than to take it away!
• For a smoother chutney: You can use an immersion blender to partially or fully blend the chutney after cooking.

Variations

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

• Spice Level Adjustment: Add a pinch of red chilli powder or a finely chopped green chilli for a spicier kick. My friend, Priya, loves adding a whole dried red chilli while it simmers!
• Regional Variations:
  • South Indian: Add a small piece of asafoetida (hing) along with the mustard seeds for a more authentic South Indian flavour.
  • North Indian: A touch of ginger-garlic paste sautéed with the tomatoes adds a lovely warmth.
• Festival Adaptations: This chutney is amazing with Diwali farsan (savory snacks). It’s also great with any festive spread.

Serving Suggestions

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

• With idli and dosa for breakfast.
• As a side with paratha or roti.
• Spread on sandwiches or wraps.
• Served with pakoras or samosas.
• Even as a dip for vegetable sticks!

Storage Instructions

Leftovers? Lucky you! This chutney keeps well in the refrigerator for up to 4 days in an airtight container.

FAQs

Let’s answer some common questions:

• What is the best type of tomato to use for this chutney? Ripe Roma or plum tomatoes are ideal, but any ripe, flavorful tomato will work.
• Can I use oil instead of ghee? You can, but ghee adds a unique richness and flavour. If substituting, use a neutral oil like sunflower or vegetable oil.
• How can I adjust the consistency of the chutney? If it’s too thick, add a tablespoon or two of water. If it’s too thin, continue simmering for a few more minutes.
• Can this chutney be frozen? Yes! Freeze in an airtight container for up to 2 months.
• What are some other dishes this chutney pairs well with? Honestly, so many! Try it with rice and dal, or even as a topping for scrambled eggs.

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!