Sesame Tomato Chutney Recipe

Sesame Tomato Chutney Recipe
Lakshmy Subramoniam

A delicious twist on the classic Indian tomato chutney. The twist? Fragrant roasted sesame seeds. The addition of earthy sesame to sweet tangy tomatoes turns this already yummy dip into a creamy versatile spread.

And here is the recipe:

Vegan, gluten-free 

Yield: For 4
Prep time: 5 mins 
Cook time: 5 mins
Total time: 10 mins


  • 1 tbsp flavorless oil (grapeseed, sunflower, or canola)
  • 2 medium-sized Roma tomatoes or 1 Beefsteak tomato
  • 1 dried Kashmiri red chili (optional)
  • 1/2 tsp Kashmiri chili powder or Paprika powder
  • 2 tbsp sesame seeds
  • Salt to taste


Add the oil to a saucepan on medium-high heat. Once the oil is hot, add the sesame seeds and roast until golden-brown.

At this point, add in the tomatoes, Kashmiri red chili, red chili powder, and salt. Cook until the tomatoes become mushy. Add a splash of water to deglaze the pan and if the mixture is too dry.

Set the pan aside for the mixture to cool. Once cool, add the contents to a food processor and blitz till smooth.

This chutney works great as a dip for snacks such as raw veggies, samosas, pakoras, etc. It also works amazing as a spread for rice cakes and wraps!



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