In addition to boosting the health benefits of tomato chutney, black mustard oil gives it a distinct, strong scent and rich flavour. Packed with antioxidants and omega-3 fatty acids, it promotes heart health, enhances circulation, and facilitates digestion. Its inherent antifungal and antibacterial qualities prolong the chutney’s shelf life without the need for chemical additives.

The warming properties of the oil improve nutrient absorption, particularly lycopene from tomatoes, and increase metabolism. It gives the chutney a smoky, earthy taste that wonderfully counterbalances the tanginess of tomatoes when prepared correctly to eliminate bitterness, making it a healthy, tasty, and nourishing side dish for regular Indian meals.

Ingredients:

• 4 large ripe tomatoes (chopped finely or pureed)
• 2 tablespoons black mustard oil
• 1 teaspoon mustard seeds
• 2–3 dried red chillies (adjust for spice)
• 1 small onion, finely chopped (optional)
• 1 teaspoon grated ginger
• 1 tablespoon jaggery or sugar (for sweetness)
• ½ teaspoon salt (or to taste)
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 tablespoon vinegar or a few drops of lemon juice (optional, for tang)

Method:

1. Heat the Mustard Oil:
   Pour 2 tablespoons of black mustard oil into a kadhai or pan.
   Heat it until it just starts smoking — this step removes the oil’s raw bitterness and releases its signature aroma.
   Reduce the flame to low.
2. Add Tempering (Tadka):
   Add mustard seeds and let them splutter.
   Toss in dried red chillies and grated ginger.
   Sauté for a few seconds until fragrant.
3. Sauté the Tomatoes:
   Add chopped tomatoes and salt.
   Stir well, cover, and cook on medium heat until the tomatoes soften and release their juices.
   (If using onions, add them before tomatoes and sauté till golden brown.)
4. Add Spices:
   Mix in turmeric powder and red chilli powder.
   Stir continuously so the spices blend evenly with the tomatoes.
5. Sweet and Tangy Touch:
   Once the chutney thickens, add jaggery/sugar and vinegar or lemon juice.
   Cook for another 2–3 minutes until the chutney reaches a glossy, jam-like consistency.
6. Cool and Store:
   Let it cool completely before storing it in a glass jar.
   It stays fresh for up to a week in the refrigerator.

Serving Suggestions:

• Serve warm or cold with parathas, pooris, khichdi, or plain rice.
• It also makes a great sandwich or burger spread.
• A small spoonful adds zest to dal-chawal or grilled dishes.

At VIE, we produce 100% pure Black Mustard oil, which is a high-quality, versatile oil that is extracted from mustard seeds using traditional methods. It is free from any chemical additives, preservatives, or artificial colours. Your best step towards good health starts now. Buy VIE Oils.