Authentic Tomato Onion Chutney Recipe – Sesame & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Onion Chutney Recipe – Sesame & Spice Blend

Hey everyone! If you’re anything like me, you love a good chutney. It’s that magical condiment that can elevate a simple meal to something truly special. Today, I’m sharing my family’s treasured recipe for Tomato Onion Chutney – a vibrant, flavorful blend of sesame, spice, and fresh ingredients. I first made this when I was trying to recreate my grandmother’s incredible South Indian meals, and honestly, it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any tomato chutney. The secret lies in the way we roast the spices and the generous use of sesame oil. It adds a depth of flavor you won’t find anywhere else. It’s tangy, spicy, and a little bit sweet – perfect with idli, dosa, rice, or even just a piece of warm roti. Plus, it keeps well, so you can enjoy the flavors for days!

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 500 gm ripe red tomatoes, diced
• 3 big onions, chopped
• 2 garlic cloves
• 1 tbsp coriander seeds
• 1 tbsp grated coconut (optional)
• 6 red chillies
• 0.125 tsp mustard seeds
• 0.25 tsp hing (asafoetida)
• A sprig of curry leaves
• 3 tbsp sesame oil
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to really make this chutney shine:

• Sesame Oil: Don’t skip this! It’s the star of the show. Sesame oil has a unique nutty flavor that really elevates the chutney. If you can’t find pure sesame oil, look for a good quality toasted sesame oil.
• Hing/Asafoetida: This might seem a little unusual, but trust me – it adds an incredible savory depth. It’s a little pungent on its own, but when cooked, it mellows out and adds a wonderful umami flavor. You can find it at most Indian grocery stores.
• Red Chillies: I use a mix of medium-hot red chillies, but feel free to adjust the quantity to your spice preference. Removing the seeds will reduce the heat.
• Coriander Seed Roasting: Roasting the coriander seeds is crucial. It unlocks their aroma and adds a warm, earthy note to the chutney. Just 30 seconds in a dry pan is all it takes!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tsp of oil in a pan. Add the coriander seeds and roast for about 30 seconds, until fragrant. Transfer them to a plate to cool.
2. In the same pan, dry roast the red chillies for about a minute, until they become slightly pliable. Set these aside too.
3. If you’re using coconut, add it to the pan and roast for a minute until lightly golden. Remove and set aside.
4. Now, pour another 2 tsp of oil into the pan. Sauté the chopped onions until they turn a beautiful golden brown. This takes patience, but it’s worth it! Set them aside with the other roasted ingredients.
5. Add the diced tomatoes to the pan and cook for about 10 minutes, stirring occasionally, until they soften and break down.
6. Time to blend! Add the roasted coriander seeds, red chillies, coconut (if using), sautéed onions, raw garlic cloves, and about ½ cup of water to a blender. Blend until you have a smooth, vibrant paste.
7. Heat 3 tbsp of sesame oil in the pan. Once hot, add the mustard seeds. When they start to splutter, add the curry leaves and hing. Be careful, hing can sometimes splatter!
8. Pour in the blended mixture and add salt to taste. Cook for 8-10 minutes, stirring frequently, until the oil starts to separate from the chutney. This is a sign that it’s ready!
9. Let the chutney cool completely before storing it in an airtight container.

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Work in batches if needed.
• The key to a good chutney is patience. Let the onions caramelize properly and cook the chutney until the oil separates.
• Taste as you go and adjust the salt and spice levels to your liking.

Variations

• Spice Level Adjustment: If you like it milder, use fewer red chillies or remove the seeds. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: This chutney is a must-have during Diwali! It’s often served with festive snacks like mathri and chakli. It’s also fantastic with South Indian breakfast staples like idli and dosa.
• Storage Life Extension: To extend the shelf life, you can add a teaspoon of vinegar or lemon juice to the chutney before storing it.

Serving Suggestions

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

• With idli and dosa for breakfast
• As a side dish with rice and dal
• Spread on sandwiches or wraps
• As a dip for samosas or pakoras

Storage Instructions

Let the chutney cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to a week.

FAQs

• What type of tomatoes work best for this chutney? Ripe, red tomatoes are best! Roma or plum tomatoes work particularly well because they have fewer seeds and a richer flavor.
• Can I make this chutney without coconut? Absolutely! The coconut adds a subtle sweetness and texture, but it’s perfectly delicious without it.
• How can I adjust the heat level of the chutney? Use fewer red chillies, remove the seeds, or add a touch of sugar to balance the spice.
• What is hing and where can I find it? Hing, also known as asafoetida, is a resin with a pungent aroma. You can find it at most Indian grocery stores, usually in powder or crystal form.
• How long will this chutney stay fresh in the refrigerator? Properly stored in an airtight container, this chutney will stay fresh in the refrigerator for up to a week.

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!