Authentic Tomato Tamarind Chutney Recipe – Sesame Oil & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Authentic Tomato Tamarind Chutney Recipe – Sesame Oil & Spice Blend

Introduction

There’s just something about a good chutney, isn’t there? It instantly elevates a simple meal. This Tomato Tamarind Chutney is one of those recipes I keep coming back to – it’s tangy, a little sweet, and has a wonderful depth of flavour thanks to the sesame oil and spices. I first made this years ago, trying to recreate the taste of my grandmother’s version, and it’s become a family favourite ever since! It’s perfect with idli, dosa, vada, or even as a spread for sandwiches. You’ll be surprised how easy it is to make this little jar of deliciousness.

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a flavour bomb! Here’s why you’ll adore it:

• Bold Flavours: The combination of tangy tamarind and sweet tomatoes is simply irresistible.
• Easy to Make: It comes together in under 30 minutes.
• Versatile: Perfect with so many dishes – breakfast, lunch, or dinner!
• Homemade Goodness: You control the ingredients and spice level.

Ingredients

Here’s what you’ll need to create this flavourful chutney:

• 300 grams tomatoes
• 1 teaspoon tamarind
• 3 tablespoons sesame oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon ginger (finely chopped)
• 10-12 curry leaves
• 1 dry red chili
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ teaspoon asafoetida (hing)
• ½ teaspoon fenugreek powder
• 1 teaspoon jaggery
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Sesame Oil: Don’t skip this! Sesame oil gives this chutney its signature flavour. It’s a staple in South Indian cooking. You can find it in most Indian grocery stores.
• Tamarind: I prefer using tamarind paste for convenience, but you can also use a small block of tamarind and soak it in warm water before extracting the pulp.
• Urad Dal: These little lentils add a lovely nutty flavour and help thicken the chutney.
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a unique savoury depth. A little goes a long way! It’s often used to aid digestion too. You can find it as a powder or resin – powder is easier to use. If you can’t find it, you can omit it, but it does add a special touch.
• Jaggery: Jaggery is unrefined cane sugar, giving a lovely caramel-like sweetness. You can substitute with brown sugar if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the chopped tomatoes and tamarind into a smooth puree. Don’t add any water – the tomatoes will release enough liquid.
2. Now, heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds and urad dal. Watch closely – they’ll start to pop and turn golden brown.
3. Add the finely chopped ginger, curry leaves, and dry red chili. Fry for a minute or so until everything is fragrant. The kitchen should smell amazing right about now!
4. Mix in the turmeric powder, red chili powder, and asafoetida. Stir constantly on low heat for about 30 seconds – you don’t want the spices to burn.
5. Pour in the tomato-tamarind puree. Season with salt and stir well. Cover the pan and let it cook for 15-18 minutes, stirring occasionally, until the chutney thickens.
6. Finally, add the fenugreek powder, jaggery, and 1 tablespoon of sesame oil. Cook for another 2-3 minutes, stirring constantly.
7. Let the chutney cool completely before transferring it to an airtight jar.

Expert Tips

• Don’t rush the cooking process. Allowing the chutney to simmer slowly helps the flavours meld together beautifully.
• Adjust the spice level to your liking. Add more or less red chili powder depending on how hot you like it.
• For a smoother chutney, you can strain it after cooking.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free too.
• Spice Level: My family loves a medium spice level, but feel free to adjust the red chili powder. For a milder chutney, use ¼ teaspoon. For a hotter chutney, add up to 1 ½ teaspoons.
• Festival Adaptations: This chutney is a staple during festivals like Diwali, Pongal, and Onam. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This 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 vada and bonda.
• Spread on sandwiches or wraps.
• Served with rice and papadums.

Storage Instructions

Store the cooled chutney in an airtight jar in the refrigerator. It will stay fresh for up to a week.

FAQs

Let’s answer some common questions:

1. What is the best type of tamarind to use for this chutney? I recommend using tamarind paste for convenience. If using a block, make sure it’s a good quality tamarind with a sour flavour.
2. Can I make this chutney ahead of time and freeze it? Yes, you can! Freeze in small portions for easy use.
3. What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent smell that adds a unique savoury flavour. You can find it in Indian grocery stores, usually in powder form.
4. How can I adjust the sweetness of the chutney? Add more or less jaggery to suit your taste.
5. What are some alternative oils I can use if I don’t have sesame oil? While sesame oil is traditional, you can use groundnut oil or sunflower oil as a substitute, but the flavour won’t be quite the same.