Authentic Tomato Shallot Chutney Recipe – Sesame Oil & Hing

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Shallot Chutney Recipe – Sesame Oil & Hing

Introduction

There’s just something about a vibrant, flavorful chutney that instantly elevates any South Indian meal, don’t you think? This Tomato Shallot Chutney is a personal favorite – it’s the one I always turn to when I want a little something extra with my idli or dosa. It’s a recipe passed down from my grandmother, and honestly, it’s a little piece of home in every bite. It’s surprisingly easy to make, and the aroma while it simmers is just heavenly!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. The sweet tang of tomatoes combined with the caramelized shallots and the unique punch of sesame oil and asafoetida is a flavor explosion. It’s perfect as a condiment, a dip, or even a spread. Plus, it comes together pretty quickly, making it ideal for a weeknight meal or a festive spread.

Ingredients

Here’s what you’ll need to create this magic:

• 3 tablespoons gingely oil (sesame oil) – about 45ml
• 0.25 teaspoon mustard seeds – about 1.25g
• 2 sprigs curry leaves
• 0.25 teaspoon asafoetida (hing) – about 1.25g
• 0.75 teaspoon salt – about 3.75g
• 20 small onions (Indian Shallots) – about 200g
• 4 tomatoes – about 400g
• 1 teaspoon red chilli powder – about 5g
• 0.25 teaspoon turmeric powder – about 1.25g
• 0.5 teaspoon coriander powder – about 2.5g
• 1 cup water – 240ml

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Gingely Oil (Sesame Oil) – Regional Variations & Health Benefits

Gingely oil, or sesame oil, is key to this chutney’s authentic flavor. It has a nutty aroma and a distinct taste that you won’t get with other oils. In South India, it’s used extensively in cooking, especially in Tamil Nadu and Karnataka. It’s also considered very healthy – rich in antioxidants and good fats! If you can’t find gingely oil, you could use a neutral oil like sunflower oil, but it won’t be quite the same.

Indian Shallots – What Makes Them Special

Don’t skip the Indian shallots if you can help it! They’re smaller and milder than regular onions, and they caramelize beautifully, adding a lovely sweetness to the chutney. You can usually find them at Indian grocery stores. If you absolutely can’t find them, you can substitute with a few finely chopped red onions, but reduce the quantity to about 1/2 cup.

Asafoetida (Hing) – A Key Flavor Profile

Asafoetida, or hing, is a bit of an acquired taste, but it adds a wonderful umami depth to the chutney. A little goes a long way! It’s often used in Indian cooking to aid digestion and adds a savory note. You can find it as a powder or a resin – powder is easier to use for this recipe.

Mustard Seeds & Curry Leaves – The South Indian Base

These two are a classic South Indian combination. The mustard seeds pop and release their flavor when heated, and the curry leaves add a fresh, citrusy aroma. Don’t underestimate their power – they really build the foundation of the chutney’s flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the gingely oil in a pan over medium heat. Once hot, add the mustard seeds.
2. Wait for the mustard seeds to crackle – this usually takes just a few seconds. Then, add the curry leaves and asafoetida.
3. Next, add the sliced shallots and salt. Sauté until they turn a beautiful golden brown – this will take about 10-12 minutes. Patience is key here; you want them nicely caramelized!
4. While the shallots are caramelizing, pressure cook the tomatoes for about 5 minutes. This softens them up for easy blending. Once cooled slightly, peel the skins and blend the tomatoes into a smooth paste.
5. Add the tomato puree to the caramelized shallots. Mix in the red chilli powder, turmeric powder, and coriander powder.
6. Pour in 1 cup of water, cover the pan, and simmer for about 20 minutes. Remember to stir every 5 minutes to prevent sticking. The chutney will thicken as it simmers.

Expert Tips

• Don’t rush the caramelization of the shallots. This is where a lot of the flavor comes from.
• Adjust the amount of red chilli powder to your liking.
• Using a heavy-bottomed pan will help prevent the chutney from sticking and burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or use a hotter variety of chilli powder. For a milder chutney, reduce the amount of red chilli powder or omit it altogether.
• Festival Adaptations (e.g., Pongal, Onam): This chutney is a staple during festivals like Pongal and Onam. My family always makes a big batch for these occasions! You can add a tablespoon of grated coconut towards the end of cooking for a festive touch.

Serving Suggestions

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

• With idli and dosa – a classic pairing!
• As a side dish with steamed rice and sambar.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks or papadums.

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 way to store leftover Tomato Shallot Chutney?

Store it in an airtight container in the refrigerator. It might thicken slightly when chilled, but it will taste just as good!

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 if I don’t have Indian shallots – can I substitute?

You can use finely chopped red onions, but use about 1/2 cup instead of the 20 shallots. The flavor won’t be exactly the same, but it will still be delicious.

Is asafoetida (hing) essential for this recipe?

While it’s not essential, it really adds a unique depth of flavor. If you absolutely can’t find it, you can omit it, but I highly recommend trying to find it!

What is the best way to adjust the spice level of this chutney?

Start with 1 teaspoon of red chilli powder and taste as you go. Add more if you like it spicier, or reduce the amount for a milder chutney. You can also add a pinch of cayenne pepper for extra heat.