Authentic Tomato Onion Chutney Recipe – Sesame & Chili Flavor

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Onion Chutney Recipe – Sesame & Chili Flavor

Introduction

There’s just something about a good chutney, isn’t there? It’s that little burst of flavor that can elevate any meal. This Tomato Onion Chutney is a family favorite – a recipe I first made years ago trying to recreate the flavors of my grandmother’s kitchen. It’s smoky, tangy, a little spicy, and utterly addictive. Plus, it’s surprisingly easy to make! Get ready to add a little zing to your plate.

Why You’ll Love This Recipe

This isn’t just any tomato chutney. The combination of sesame oil, mustard seeds, and a touch of asafoetida (hing) creates a depth of flavor you won’t find anywhere else. It’s perfect as a side with Indian snacks, a spread for sandwiches, or even a dollop on your morning eggs. Seriously, try it! You’ll be hooked.

Ingredients

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

• 1 Tbsp Sesame Oil
• 1 tsp Sesame Oil
• 2 small chopped Onions
• 14 oz (approx. 400g) Crushed Tomatoes
• To taste Salt
• To taste Red Chili Powder
• ½ tsp Mustard Seeds
• 1 Whole Dry Red Chili
• ⅛ tsp Asafoetida (hing)

Ingredient Notes

Let’s talk ingredients. A few little things can make a big difference!

Sesame Oil: Regional Variations & Flavor Profile
Sesame oil is key here! It adds a nutty, aromatic base. You can find both light and dark sesame oil. I prefer using a mix of both – light for cooking and dark for finishing, but either works.

Onions: Choosing the Right Variety
Red onions are my go-to for chutney because they caramelize beautifully and add a touch of sweetness. But yellow onions work just fine too!

Crushed Tomatoes: Fresh vs. Canned
Canned crushed tomatoes are super convenient and work perfectly. If you’re using fresh tomatoes, you’ll need about 4-5 medium-sized ones, blanched, peeled, and crushed.

Red Chili Powder: Spice Level & Types
Adjust the red chili powder to your liking! Kashmiri chili powder gives a lovely color and mild heat. For a spicier kick, use a hotter variety like cayenne pepper.

Asafoetida (Hing): Benefits & Usage
Don’t skip the hing! It adds a unique savory flavor and is great for digestion. A little goes a long way – it’s potent stuff!

Mustard Seeds: Black vs. Yellow – What’s the Difference?
I usually use black mustard seeds for tempering, as they have a more robust flavor. Yellow mustard seeds are milder, but either will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of sesame oil in a pan over medium heat.
2. Add the chopped onions and sauté until they’re golden brown and beautifully caramelized – about 5-7 minutes. Patience is key here; those caramelized onions are where a lot of the flavor comes from.
3. Pour in the crushed tomatoes and cook until they thicken and the oil starts to separate from the mixture. This usually takes around 10-12 minutes. Stir occasionally to prevent sticking.
4. Season with salt and red chili powder to taste. Give it a good mix to ensure everything is well combined.
5. Let the chutney cool slightly, then transfer it to a blender or food processor and blend until you have a coarse paste. Don’t over-blend – you want some texture!
6. Transfer the chutney to a serving bowl. Now for the magic… the tempering!
7. Heat the remaining 1 teaspoon of sesame oil in a small tempering pan (or a small saucepan).
8. Add the mustard seeds and let them splutter – you’ll hear a lovely popping sound! This usually takes about 30 seconds.
9. Break the whole dry red chili into pieces and add it to the tempering.
10. Stir in the asafoetida (hing) and immediately pour the hot tempering over the chutney. Give it a good mix before serving. The sizzle is the best part!

Expert Tips

• Don’t rush the caramelization of the onions. Low and slow is the way to go.
• Taste as you go! Adjust the salt and chili powder to your preference.
• If the chutney is too thick, add a splash of water to loosen it up.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it mild, reduce the red chili powder. For extra heat, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations (e.g., Diwali, Makar Sankranti): This chutney is a staple during festivals. My aunt always adds a handful of chopped cilantro for a fresh twist during Makar Sankranti.
• Regional Variations (e.g., Maharashtrian, South Indian): In some South Indian variations, a small piece of jaggery (gur) is added for a touch of sweetness. My friend’s mom makes a Maharashtrian version with a sprinkle of grated coconut.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With pakoras (fritters) or samosas.
• Spread on sandwiches or wraps.
• As a side with dal-chawal (lentils and rice).
• Dolloped on top of scrambled eggs or toast.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 5 days.

FAQs

What is the best way to store leftover chutney?
An airtight container in the fridge is best! It will keep for up to 5 days.

Can I make this chutney ahead of time?
Absolutely! You can make it a day or two in advance. The flavors actually develop even more over time.

What can I serve this chutney with?
So many things! Pakoras, samosas, dal-chawal, sandwiches… the possibilities are endless.

Is asafoetida (hing) essential for this recipe?
While you can make it without hing, it really adds a unique flavor. If you can’t find it, you can omit it, but I highly recommend trying to source some.

Can I use a different type of oil instead of sesame oil?
You can, but sesame oil really makes this chutney special. If you must substitute, use a neutral oil like vegetable or canola oil.

How can I adjust the spice level of this chutney?
Start with a small amount of red chili powder and add more to taste. You can also use different types of chili powder for varying levels of heat.

What is the purpose of tempering the chutney?
Tempering (or tadka) infuses the chutney with extra flavor and aroma. It’s a crucial step in many Indian recipes!