South Indian Tomato Chutney with Jaggery and Mustard Seeds

Name: South Indian Tomato Chutney with Jaggery and Mustard Seeds
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: South Indian
Ingredients: 3 tbsp (45 ml) sesame oil or neutral oil; 1 medium (about 6 oz) (170 g) yellow onion, finely chopped; 6 cloves (18 g) garlic cloves, peeled and minced; 5 whole (5 g) dried red chilies, stems removed and broken in half; 1¾ lb (800 g) ripe red tomatoes, cored and chopped into ½-inch (1 cm) pieces, juices kept; ½ tsp (1 g) ground turmeric; 1 tsp (3 g) Kashmiri red chili powder; 1 tsp (6 g) fine sea salt; 3 tbsp (40 g) jaggery, grated or finely chopped; 1 tsp (5 g) tamarind paste (optional); 1 tbsp (15 ml) sesame oil or neutral oil; 1 tsp (6 g) black mustard seeds; 12 leaves (2 g) fresh curry leaves, stripped from stems (optional); ⅛ tsp (0.3 g) asafoetida (hing) (optional)

From the MyKitchenBank Kitchen

A tangy-sweet, gently spicy tomato chutney simmered down with onion, garlic, dried red chilies and jaggery, then finished with a sizzling mustard seed tempering. Spoon it onto dosa, idli, parathas or sandwiches.

Prep: 15 min
Cook: 35 min
Wait: 20 min
Total: 1 hr 10 min
Makes: About 2 cups (500 ml), serving 8 as a condiment

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Ingredients

8 servings

For the chutney base
3 tbsp (45 ml) sesame oil or neutral oil
1 medium (about 6 oz) (170 g) yellow onion, finely chopped
6 cloves (18 g) garlic cloves, peeled and minced
5 whole (5 g) dried red chilies, stems removed and broken in half
1¾ lb (800 g) ripe red tomatoes, cored and chopped into ½-inch (1 cm) pieces, juices kept
½ tsp (1 g) ground turmeric
1 tsp (3 g) Kashmiri red chili powder
1 tsp (6 g) fine sea salt
3 tbsp (40 g) jaggery, grated or finely chopped
1 tsp (5 g) tamarind paste (optional)
For the tempering
1 tbsp (15 ml) sesame oil or neutral oil
1 tsp (6 g) black mustard seeds
12 leaves (2 g) fresh curry leaves, stripped from stems (optional)
⅛ tsp (0.3 g) asafoetida (hing) (optional)

Equipment (6)

Wide, heavy-bottomed 10-inch (25 cm) saucepan or deep skillet
Wooden spoon or heatproof spatula
Small 6-inch (15 cm) skillet or tadka pan with lid
Chef's knife and cutting board
Measuring spoons and cups
1-pint (500 ml) clean glass jar with lid

Steps

Before you start

Choose very ripe, red tomatoes; underripe ones make the chutney sharp and watery-tasting.
Chop everything before you turn on the heat, because the tempering moves fast.
Dried red chilies vary a lot in heat: use 4 for mild-medium and 6 for hot.
Wash and fully dry a glass jar for storage.

1
Prep the vegetables
- Chop the onion finely, mince the garlic, and break the dried chilies in half, shaking out most of the seeds if you want less heat.
- Core and chop the tomatoes into ½-inch (1 cm) pieces, keeping all the juices on the board and scraping them into the bowl.
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Ready when: Tomatoes are in small, even pieces with juices reserved.
Tip: Even pieces cook down at the same rate, giving a uniform texture.
2
Soften onion and chilies
- Heat 3 tbsp (45 ml) oil in the 10-inch (25 cm) saucepan over medium heat for 1 minute.
- Add the onion and a pinch of the salt and cook, stirring often, for 5 to 6 minutes.
- Add the garlic and dried chilies and cook 1 minute more.
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Ready when: Onion is soft, translucent and just turning pale gold; garlic smells fragrant but is not browned.
Tip: If the garlic darkens, lower the heat; burnt garlic tastes bitter in the finished chutney.
3
Bloom the spices
- Stir in the turmeric and Kashmiri chili powder and cook for 20 seconds, stirring constantly, so the spices toast in the oil without scorching.
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Ready when: Oil turns deep red-orange and smells warm and toasty.
Tip: Add the tomatoes right away if the spices start to stick.
4
Add the tomatoes
- Add the chopped tomatoes with all their juices and the remaining salt.
- Stir well, scraping up any browned bits from the bottom of the pan.
- Increase the heat to medium-high and bring to a lively bubble, about 3 minutes.
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Ready when: Tomatoes begin to release liquid and the mixture is bubbling steadily.
5
Simmer until thick
- Reduce the heat to medium-low.
- Simmer uncovered for 20 to 25 minutes, stirring every 3 to 4 minutes and mashing the tomatoes against the side of the pan with your spoon as they soften.
- Stir more often toward the end to prevent sticking.
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Ready when: Tomato skins have melted into a jammy mixture and a spoon dragged across the pan bottom leaves a trail that stays open for 2 seconds.
Tip: Keep the pan uncovered so steam can escape and the chutney thickens.
6
Sweeten and balance
- Stir in the grated jaggery and the tamarind paste, if using.
- Simmer 3 to 4 minutes, stirring, until the jaggery dissolves completely.
- Taste and add a pinch more salt or a little more jaggery if the tang is too sharp.
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Ready when: No jaggery crystals remain and the chutney is glossy, thick and slightly sticky, with a balance of sweet, sour and spicy.
Tip: Flavors mellow as it cools, so make it slightly more assertive than you want in the end.
7
Temper the spices
- In the small skillet, heat 1 tbsp (15 ml) oil over medium-high heat for 30 seconds.
- Add the mustard seeds and cover with the lid.
- When the popping begins to slow, after about 30 seconds, remove from the heat and add the curry leaves and hing, if using.
- They will sputter for a few seconds.
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Ready when: Mustard seeds have popped and turned gray, and curry leaves are crisp and translucent.
Tip: Keep the lid close; the seeds jump. Don't let them go past slow popping or they turn bitter.
8
Combine and cool
- Pour the sizzling tempering, oil and all, over the chutney and stir through.
- Turn off the heat and let the chutney cool in the pan for about 20 minutes, until just warm, before transferring it to the clean, dry jar.
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Ready when: Chutney is thick, glossy, with a thin film of red oil on top.
Tip: Always use a clean, dry spoon to serve, so moisture doesn't introduce spoilage.

Good to know

Tips

Salt the onion early; it helps it soften without browning.
For a smoother chutney, blend briefly with an immersion blender after cooling slightly.
A thin film of oil on top helps preserve the chutney, so don't skim it off.
Cook until you can see the oil separating at the edges; this signals the water has cooked out and the chutney will keep longer.

Make ahead

The chutney tastes better after resting overnight in the fridge. Make it up to 5 days ahead and serve cold or bring to room temperature.

Storage & reheating

Room temperature: up to 4 hours while serving. Fridge: up to 10 days in a clean airtight glass jar, with a thin layer of oil on top. Freezer: up to 3 months in a freezer-safe container, leaving ½ inch (1 cm) headspace; thaw overnight in the fridge. Serve cold, at room temperature, or warm gently in a small pan over low heat with a splash of water.

Substitutions

jaggery → Packed light brown sugar, same amount. Slightly less molasses depth but works well.
Kashmiri red chili powder → Sweet paprika with a pinch of cayenne. Use 1 tsp paprika plus ⅛ tsp cayenne to mimic color and mild heat.
tamarind paste → 1 tsp fresh lemon juice or lime juice. Stir in after the heat is off for the brightest flavor.
ripe red tomatoes → One 28-oz (800 g) can whole peeled tomatoes, crushed with juices. Use when fresh tomatoes are not in season; simmer a few minutes longer.