Authentic Tomato Onion Chutney Recipe – Sesame & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Onion Chutney Recipe – Sesame & Curry Leaves

Introduction

Oh, this chutney! It’s one of those recipes that just feels like home. I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right. But now? It’s a staple in my kitchen, and I’m so excited to share it with you. This Tomato Onion Chutney is bursting with flavour – tangy, spicy, and a little bit sweet. It’s incredibly versatile and honestly, makes everything taste better!

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a flavour bomb that’s surprisingly easy to make. It’s perfect for adding a zing to your meals, and it’s a fantastic way to use up ripe tomatoes. Plus, the aroma while it’s cooking is just heavenly! You’ll love how quickly it comes together and how much it elevates simple dishes.

Ingredients

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

• ¼ cup Indian sesame oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2 sprigs curry leaves
• 2 green chillies
• 1 cup sliced onions
• 6 tomatoes
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 2 teaspoons coriander powder
• 3 sprigs coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Indian Sesame Oil: Benefits & Regional Uses

Indian sesame oil (also known as til ka tel) is key to the authentic flavour. It has a wonderfully nutty aroma and adds a depth you just won’t get with other oils. It’s commonly used in North Indian and Gujarati cuisine. You can find it at most Indian grocery stores. (Approx. 60ml)

Mustard Seeds: Varieties & Flavor Profiles

We’re using black mustard seeds here, which are the most common in South Indian cooking. They have a lovely pungent flavour that really pops when tempered in oil. Don’t skip this step – the crackling seeds are where a lot of the flavour begins!

Curry Leaves: Fresh vs. Dried & Regional Significance

Fresh curry leaves are always best! They have a bright, citrusy aroma that’s irreplaceable. You can find them at Indian grocery stores, and they’re often grown in home gardens too. Dried curry leaves can be used in a pinch, but the flavour won’t be as vibrant. Curry leaves are hugely important in South Indian cuisine, believed to aid digestion and add a wonderful fragrance.

Green Chillies: Heat Levels & Substitutions

I use regular green chillies, but feel free to adjust the amount depending on your spice preference. Serrano peppers or Thai green chillies will give you a bigger kick! Remember to handle chillies with care and avoid touching your eyes.

Tomatoes: Choosing the Right Variety for Chutney

Ripe, juicy tomatoes are essential. Roma tomatoes are a great choice because they have less water content, which helps the chutney thicken nicely. But honestly, any good quality tomato will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the Indian sesame oil in a pan over medium heat. Once hot, add the mustard seeds, cumin seeds, curry leaves, and sliced green chillies. Listen for the mustard seeds to start crackling – that’s when you know the oil is properly tempered.
2. Add the sliced onions and sauté for 2-3 minutes, until they become translucent and softened. Don’t rush this step; well-cooked onions are the base of a great chutney.
3. Now, add the chopped tomatoes, salt, sugar, turmeric powder, red chilli powder, and coriander powder. Give everything a good mix, then cover the pan and cook on low heat for 20-25 minutes. Stir occasionally to prevent sticking and burning.
4. Once the tomatoes are completely softened and the mixture has thickened, take a potato masher and gently mash everything together. You want a slightly chunky texture, not a smooth puree.
5. Stir in the chopped coriander leaves and cook for another 2 minutes. Taste and adjust the salt if needed.
6. Let the chutney cool completely before transferring it to an airtight container.

Expert Tips

• Don’t be afraid to experiment with the spice levels!
• Cooking the tomatoes down properly is key to a good consistency.
• A good quality sesame oil really makes a difference.

Variations

• My Family’s Secret: My aunt always adds a tiny pinch of asafoetida (hing) to hers – it adds a lovely savoury depth.
• For a Smokier Flavour: Roast the tomatoes under the broiler for 10 minutes before chopping and adding them to the pan.
• Garlic Lover’s Version: Add 2-3 cloves of minced garlic along with the onions.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to 1 teaspoon or omit the green chillies.
• Medium: Use the recipe as written.
• Hot: Add an extra teaspoon of red chilli powder or use hotter green chillies.

Festival Adaptations (Specific South Indian Festivals)

This chutney is a popular accompaniment during festivals like Pongal and Onam. It’s often served with festive dishes like idli, dosa, and vada.

Serving Suggestions

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

• With chapati or roti
• As a side for idli and dosa
• Mixed with plain rice
• As a spread for sandwiches
• With pakoras or vegetable fritters

Storage Instructions

Store the cooled chutney in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

FAQs

What is the shelf life of this Tomato Onion Chutney?

It’s best enjoyed fresh, but it will keep in the fridge for up to a week.

Can I make this chutney ahead of time?

Absolutely! It actually tastes even better the next day as the flavours meld together.

What can I substitute for Indian sesame oil?

If you can’t find Indian sesame oil, you can use peanut oil or sunflower oil, but the flavour won’t be quite the same.

How do I adjust the spice level of this chutney?

Reduce or increase the amount of red chilli powder and green chillies to suit your taste.

Can this chutney be frozen for longer storage?

Yes, you can freeze it for up to 3 months. Just thaw it completely before using. The texture might change slightly, but the flavour will still be delicious!