Authentic Tomato-Coconut Chutney Recipe – South Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato-Coconut Chutney Recipe – South Indian Style

Introduction

There’s just something about a vibrant, flavourful chutney that instantly elevates any South Indian meal, right? For me, it’s the perfect accompaniment to crispy dosas, fluffy idlis, or even a simple rice and lentil combo. This Tomato-Coconut Chutney is a family favourite – I first made it years ago trying to recreate my grandmother’s version, and it’s been a staple ever since! It’s a little tangy, a little spicy, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This chutney isn’t just tasty; it’s incredibly versatile. It comes together quickly, using ingredients you likely already have in your pantry. Plus, the combination of sweet coconut, tangy tomato, and a hint of spice is just chef’s kiss. It’s a fantastic way to add a burst of flavour to your breakfast, lunch, or dinner.

Ingredients

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

• 2 medium tomatoes
• 2 big onions (medium sized)
• 1 green chilli
• 2-3 red chillies
• 1 Byadgi chilli / Kashmiri chilli
• 0.5 inch ginger
• 5 garlic cloves
• 0.25 cup coriander leaves
• 0.25 cup mint leaves
• 5 curry leaves
• 2 tbsp grated coconut
• 1 small piece tamarind
• 2 tbsp cooking oil
• 1 tsp cooking oil (for tempering)
• 0.5 tsp mustard seeds

Ingredient Notes

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

• Byadgi/Kashmiri Chillies: These aren’t about heat; they’re all about colour! They give the chutney that beautiful, vibrant red hue without making it overly spicy. If you can’t find them, you can substitute with a regular red chilli, but the colour won’t be as intense.
• Fresh Coriander & Mint: Seriously, use fresh herbs! The flavour difference is huge. Roughly, you’re looking at about a small bunch of each.
• Tamarind: Tamarind is a cornerstone of South Indian cuisine, adding that signature tangy flavour. A small marble-sized piece is usually enough, but adjust to your taste. If you only have tamarind paste, use about 1 teaspoon.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, let’s prep our veggies. Chop the onions, tomatoes, green chilli, ginger, and garlic. Don’t worry about being too precise – it’s all going into a blender! Wash and pat dry the coriander, mint, and curry leaves.
2. Heat 1 tbsp oil in a pan over medium heat. Add the coriander, mint, and curry leaves and sauté until they turn crispy. This step is key for that amazing texture. Set them aside.
3. Add the remaining oil to the same pan. Sauté the onions, green chilli, red chillies, ginger, and garlic until the onions soften and become translucent.
4. Now, add the chopped tomatoes and grated coconut. Cook until the tomatoes turn mushy and soft – about 5-7 minutes. Add a pinch of salt and the tamarind. Let it cool down a bit before moving on.
5. Time to grind! Transfer the sautéed mixture to a blender or food processor. Add a little water as needed to help it blend into a smooth paste.
6. Pulse in those crispy herbs we set aside earlier. This creates a lovely coarse texture that I absolutely love. Transfer the chutney to a bowl.
7. For the final touch – the tempering! Heat 1 tsp oil in a small pan. Add the mustard seeds and curry leaves. Once the mustard seeds start to splutter, pour this over the chutney.
8. And that’s it! Your authentic Tomato-Coconut Chutney is ready to serve.

Expert Tips

• Cooling is Crucial: Letting the mixture cool slightly before grinding prevents splattering and helps retain the vibrant colour.
• Water Control: Add water gradually while grinding. You want a smooth paste, but not a watery chutney.
• Fresh is Best: Seriously, fresh ingredients make all the difference.

Variations

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

• Spice Level:
  • Mild: Reduce the number of red chillies or remove them altogether.
  • Medium: Use 2-3 red chillies.
  • Hot: Add an extra red chilli or a pinch of chilli powder.
• Festival Adaptations: This chutney is often made during Ganesh Chaturthi and Onam as a festive offering and accompaniment to traditional meals.
• Regional Variations:
  • Kerala Style: Add a pinch of asafoetida (hing) to the tempering for a unique flavour.
  • Andhra Style: Increase the number of red chillies and add a small piece of dry red chilli for extra heat. My friend from Andhra always adds a touch of jaggery too!

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With hot idlis and dosas (obviously!)
• As a side with uttapam or vada.
• Spread on sandwiches or wraps for a flavourful kick.
• Even as a dip for vegetable sticks!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a splash of water to loosen it up before serving.

FAQs

1. What is the best way to adjust the spice level of this chutney?

Start with fewer chillies and taste as you go! You can always add more, but you can’t easily take away the heat.

2. Can I use dried coconut instead of fresh grated coconut?

You can, but the flavour won’t be quite as vibrant. If using dried coconut, soak it in warm water for about 15-20 minutes before adding it to the mixture.

3. How can I prevent the chutney from becoming too watery?

Add water gradually while grinding, and don’t over-blend. The tomatoes will release some liquid as they cook, so be mindful of that.

4. What is the purpose of tempering in this chutney recipe?

Tempering (or tadka) adds a wonderful aroma and flavour to the chutney. The hot oil infuses the spices, creating a delicious finishing touch.

5. Can this chutney be made ahead of time and frozen?

Yes, you can! Freeze the chutney in an airtight container for up to 2-3 months. Thaw it overnight in the refrigerator before serving. The texture might change slightly after freezing, but the flavour will still be fantastic.