Authentic Tomato Coconut Chutney Recipe – Fennel & Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Coconut Chutney Recipe – Fennel & Sesame Oil

Introduction

There’s just something about a vibrant, flavorful chutney that instantly elevates any Indian meal, don’t you think? This Tomato Coconut Chutney is a personal favorite – it’s tangy, subtly sweet, and has this wonderful aroma from the fennel seeds. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and honestly, it’s become a staple in our house. It’s perfect with idli, dosa, vada, or even as a spread for sandwiches! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly easy to make! It comes together in under 20 minutes, and requires minimal ingredients. The combination of ripe tomatoes, fresh coconut, and a hint of fennel is truly magical. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone.

Ingredients

Here’s what you’ll need to whip up this delightful chutney:

• 2 teaspoons Indian sesame oil or vegetable oil
• ½ teaspoon fennel seeds
• 1 red onion, finely chopped
• 4 ripe tomatoes
• ½ cup fresh shredded coconut
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon sugar
• 1.5 cups water (divided)
• 2 sprigs coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Oil: Traditionally, Indian sesame oil (til ka tel) is used for its distinct flavor. However, vegetable oil works perfectly well if you don’t have sesame oil on hand.
• Fennel Seeds: These little seeds add a lovely anise-like flavor. Don’t skip them! In some South Indian households, a pinch of asafoetida (hing) is also added along with the fennel seeds for extra depth.
• Fresh Coconut: Freshly grated coconut is key here. It really makes the chutney sing. If you’re not used to grating coconut, most Indian grocery stores will happily grate it for you. Alternatively, you can find pre-shredded coconut in the refrigerated section, but the flavor won’t be quite as vibrant.
• Tomatoes: Ripe, juicy tomatoes are best. Roma or plum tomatoes work well.
• Spice Level: Feel free to adjust the red chilli powder to your liking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Once hot, add the fennel seeds. You’ll know it’s ready when they start to splutter – that’s when the flavor really blooms!
2. Add the chopped onions and sauté until they soften, about 2-3 minutes. We want them translucent, not browned.
3. Now, blend the tomatoes with about ½ cup of water to create a coarse puree. Pour this into the pan with the softened onions.
4. Grind the fresh coconut with the remaining 1 cup of water into a smooth paste. Add this coconut paste to the pan.
5. Stir in the salt, turmeric powder, red chilli powder, and sugar. Give everything a good mix. If the chutney seems too thick, add a little more water to reach your desired consistency.
6. Secure the lid of your pressure cooker and cook for 4-5 whistles on medium heat. Once cooked, let the pressure release naturally before opening the lid. Safety first!
7. Finally, garnish with the chopped coriander leaves and serve hot.

Expert Tips

• Don’t overcook the chutney in the pressure cooker. 4-5 whistles are usually enough. Overcooking can make it mushy.
• For a smoother chutney, you can blend the cooked chutney in a mixer after it’s cooled slightly.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan: This recipe is already vegan!
• Gluten-Free: Naturally gluten-free.
• Spice Level Adjustments: Reduce the red chilli powder for a milder chutney, or add a pinch of cayenne pepper for extra heat.
• South Indian Festival Adaptations: During festivals like Ganesh Chaturthi, some families add a small piece of ginger and a green chilli to the chutney for an extra zing. My aunt always does this!

Serving Suggestions

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

• With hot idli and dosa – a classic pairing!
• As a side with crispy vada.
• Spread on sandwiches or wraps.
• Served alongside rice and dal.

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

• What is the best way to grind fresh coconut? A good quality blender or food processor works best. Add just enough water to help it blend into a smooth paste.
• Can I use canned coconut milk instead of fresh coconut? While you can use canned coconut milk, the flavor won’t be quite the same. Fresh coconut really makes a difference. If you do use canned, use about ¾ cup of full-fat coconut milk.
• What is the purpose of fennel seeds in this chutney? Fennel seeds add a unique, slightly sweet, and aromatic flavor that complements the tomatoes and coconut beautifully.
• How can I adjust the spice level of this chutney? Start with less red chilli powder and add more to taste. You can also remove the seeds from the chillies before grinding for a milder flavor.
• Can this chutney be made ahead of time? Yes, absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors actually develop even more over time.