Authentic Tomato Chutney Recipe – Bangalore Tomato & Coconut Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Bangalore Tomato & Coconut Delight

Introduction

Oh, chutney! Is there anything more versatile? I remember my grandmother always having a jar of something delicious simmering on the stove. This Tomato Chutney is a particular favourite – a vibrant, tangy, and slightly sweet delight that instantly elevates any South Indian meal. It’s a recipe I first made when I moved away from home and desperately missed the flavours of my childhood. It’s surprisingly easy to make, and honestly, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just any tomato chutney. We’re using the incredible Bangalore tomato, which has a unique sweetness that really shines through. The combination of coconut, fried gram, and a hint of spice creates a flavour explosion. It’s perfect with idli, dosa, vada, or even rice. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this Bangalore Tomato & Coconut Delight:

• 4 Ripe Tomato (Bangalore variety) – about 500g
• 1 tbsp Grated Coconut – about 30g
• 2 tsp Fried Gram (Pottu Kadalai) – about 15g
• 3 Green Chilli – adjust to your spice preference
• 1 tbsp Oil
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 2 Big Onions (sliced)
• 1 sprig Curry Leaves
• 1 pinch Asafetida (Hing)
• Coriander Leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Bangalore Tomatoes: The Star of the Show

These tomatoes are special. They’re known for their sweetness and slightly less acidic flavour. If you can’t find Bangalore tomatoes, Roma or plum tomatoes are a good substitute, but you might want to add a tiny pinch of sugar to balance the acidity.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. It adds a beautiful aroma and flavour. However, desiccated coconut works perfectly well in a pinch! Use about 2 tablespoons of desiccated coconut and soak it in a little warm water for 10 minutes before grinding.

Fried Gram (Pottu Kadalai): A South Indian Secret

This adds a lovely nutty texture and flavour. You can find it at most Indian grocery stores. Don’t skip it – it’s a key ingredient!

Asafetida (Hing): Understanding its Flavor & Benefits

Hing has a pungent smell in its raw form, but it transforms into a delicious, savoury flavour when cooked. It also aids digestion! A little goes a long way, so just a pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those tomatoes ready. Boil the chopped tomatoes in about 2 cups of water until they’re nice and tender. This usually takes about 10-15 minutes.
2. Once they’re cooked, drain the tomatoes, but don’t throw away that water! We’ll need it later. Mash the tomatoes into a smooth pulp.
3. Now, let’s make the coconut paste. Grind the coconut, fried gram, and green chillies into a smooth paste using a little water.
4. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal.
5. Sauté for a minute or two until the dals turn golden brown. Then, add the sliced onions, slit green chillies, curry leaves, and hing. Cook until the onions soften and turn translucent.
6. Pour in the reserved tomato water. Let it simmer for about 2 minutes. This adds so much flavour!
7. Add the mashed tomato pulp and the ground coconut paste. Mix everything well and bring to a boil.
8. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the chutney thickens. If it gets too thick, add a little water to adjust the consistency.
9. Finally, garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the tomatoes, or the chutney will lose its vibrant colour.
• Adjust the amount of green chillies to your spice preference.
• For a smoother chutney, you can strain it through a sieve after cooking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it extra spicy, add a few more green chillies or a pinch of red chilli powder.
• Regional Variations – Tamil Nadu Style: My friend from Tamil Nadu adds a small piece of tamarind pulp for a tangy twist.
• Festival Adaptations – Serving with Makar Sankranti Pongal: This chutney is amazing with Pongal during Makar Sankranti. It adds a lovely flavour contrast.

Serving Suggestions

This chutney is incredibly versatile! Serve it hot with:

• Idli
• Dosa
• Vada
• Uttapam
• Rice

A drizzle of sesame oil on top takes it to another level!

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

What type of tomatoes work best for this chutney?

Bangalore tomatoes are ideal, but Roma or plum tomatoes are good substitutes.

Can I make this chutney ahead of time? How long will it last?

Yes, you can! It will last for 3-4 days in the refrigerator.

What is the purpose of adding reserved tomato water?

It adds a ton of flavour and helps to create the right consistency. Don’t skip it!

I don’t have fried gram, what can I substitute?

You can use roasted chana dal (split chickpeas) as a substitute, but the flavour won’t be quite the same.

Can I use a food processor instead of grinding the coconut paste?

Yes, absolutely! Just add a little water to help it blend smoothly.

How can I adjust the tanginess of the chutney?

Add a squeeze of lemon juice or a tiny piece of tamarind pulp.