Tomato Chutney Recipe – Authentic South Indian Tomato & Curry Leaf Relish

Last Updated on 5 months ago by Neha Deshmukh

Tomato Chutney Recipe – Authentic South Indian Tomato & Curry Leaf Relish

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing my go-to recipe for Tomato Chutney – a vibrant, flavourful relish that’s a staple in South Indian homes. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a family favourite. It’s surprisingly easy to make, and the aroma alone will have your kitchen smelling incredible!

Why You’ll Love This Recipe

This Tomato Chutney isn’t just delicious; it’s incredibly versatile. It’s tangy, a little spicy, and packed with the wonderful flavours of curry leaves and South Indian spices. Perfect as a side with breakfast, lunch, or dinner, it’s a guaranteed crowd-pleaser. Plus, it comes together in under 30 minutes!

Ingredients

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

• 3 teaspoon oil (sesame or coconut oil are traditional)
• ?? teaspoon cumin seeds
• ?? teaspoon mustard seeds
• 8-10 fresh curry leaves
• 2 slit green chillies
• 4 tomatoes
• Salt to taste
• ?? teaspoon red chilli powder
• A pinch of turmeric powder
• ?? teaspoon ginger-garlic paste
• 1 tablespoon freshly chopped coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney truly special:

• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves are essential for that authentic South Indian flavour. Dried just won’t cut it. You can usually find them at Indian grocery stores.
• Chilli Powder: Red chilli powder varieties vary hugely by region in India. Kashmiri chilli powder will give you a vibrant colour and mild heat, while a spicier variety will, of course, kick things up a notch. Feel free to adjust to your preference!
• Oil: Traditionally, this chutney is made with sesame oil or coconut oil. Sesame oil adds a lovely nutty flavour, while coconut oil gives it a subtle sweetness. You can use vegetable oil in a pinch, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a saucepan over medium heat. Once it’s hot, add the cumin and mustard seeds. You’ll know it’s ready when they start to splutter and dance around in the oil – it’s a good sign!
2. Now, toss in the fresh curry leaves and slit green chillies. Sauté for about a minute, until everything is fragrant. This is where your kitchen will start to smell amazing.
3. Add the chopped tomatoes and give everything a good mix. Let them cook with the tempering for a minute or two.
4. Time for the spices! Season with salt, red chilli powder, turmeric powder, and ginger-garlic paste. Mix it all together really well, making sure the tomatoes are coated in the spice blend.
5. Cover the saucepan and simmer on low heat for 4-5 minutes. This helps soften the tomatoes.
6. Uncover, give it a stir, then cover again. Continue cooking for another 10-12 minutes, or until the tomatoes are completely mushy and broken down. You want a nice, jammy consistency.
7. Remove from the heat and garnish with freshly chopped coriander leaves. That bright green colour looks so pretty!
8. Serve warm with your favourite South Indian dishes.

Expert Tips

• Don’t be afraid to adjust the amount of green chillies and red chilli powder to suit your spice preference.
• For a smoother chutney, you can blend it with an immersion blender or in a regular blender after cooking.
• If the chutney seems too thick, add a splash of water while it’s simmering.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free.
• Spice Level: My family loves it medium-spicy, but my friend Priya prefers a milder version, so I reduce the chilli powder for her. You can also add a pinch of asafoetida (hing) for a unique flavour.
• Festival Adaptations: During festivals like Ganesh Chaturthi and Pongal, this chutney is often served as part of a larger spread alongside idli, dosa, and vada.

Serving Suggestions

This Tomato Chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With steamed rice and a dollop of ghee.
• As a side with idli and dosa.
• Spread on sandwiches or wraps.
• Served with pakoras or vegetable fritters.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• What is the best way to store leftover tomato chutney? In an airtight container in the fridge for 3-4 days.
• Can I make this chutney ahead of time? Absolutely! You can make it a day or two in advance.
• What is the significance of mustard seeds and cumin in South Indian cooking? They’re considered essential for flavour and are believed to have digestive properties. The spluttering of the seeds in hot oil is a key part of the tempering process.
• Can I use canned tomatoes instead of fresh tomatoes? While fresh tomatoes are best, you can use canned diced tomatoes in a pinch. Just be sure to drain off any excess liquid.
• How can I adjust the consistency of the chutney? If it’s too thick, add a splash of water. If it’s too thin, cook it for a few more minutes uncovered to allow some of the moisture to evaporate.

Enjoy! I hope you love this Tomato Chutney as much as my family does. Let me know in the comments how it turns out for you!