Authentic Tomato Coconut Chutney Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Coconut Chutney Recipe – South Indian Side Dish

Hey everyone! If you’re anything like me, you live for a good chutney. Especially one that’s vibrant, flavorful, and goes with just about everything. This Tomato Coconut Chutney is a staple in my house – it’s the perfect accompaniment to idli, dosa, vada, or even a simple rice and lentil meal. I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s become a family favorite! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to add a burst of fresh flavor to your South Indian breakfasts or snacks. Plus, it comes together in under 15 minutes! It’s a little sweet, a little tangy, and has just the right amount of spice. Honestly, once you try it, you’ll be making it again and again.

Ingredients

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

• 1.5 tbsp Cooking oil
• 1 Ripe tomato, chopped
• 1 Big onion, chopped
• 2 tbsp Grated coconut
• 2 Red chillies, roughly chopped
• 1-2 Green chillies, roughly chopped (adjust to your spice preference!)
• 0.5 inch Ginger, peeled and chopped
• 3 Garlic cloves, chopped
• 1 small piece Tamarind
• 1 tbsp Urad dal (split black lentils)
• 1 tbsp Chana dal (split chickpeas)
• 1 sprig Mint leaves
• 1 sprig Coriander leaves
• 5 Curry leaves
• 1 tsp Mustard seeds

Ingredient Notes

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

• Fresh Coconut: Seriously, don’t skip this! Freshly grated coconut makes all the difference. It adds a sweetness and texture that pre-shredded coconut just can’t match.
• Tamarind: This is where the lovely tang comes from. A small piece is all you need to balance the sweetness of the coconut and tomato. If you only have tamarind paste, about 1 teaspoon should do the trick.
• Chillies: I like to use a mix of red and green chillies for both flavor and a beautiful color. Feel free to adjust the quantity depending on how spicy you like things!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, wash and chop your tomato, onion, and green chilli. Peel and prepare the ginger and garlic, and grate that coconut if you haven’t already.
2. Heat the oil in a pan over medium heat. Add the urad dal and chana dal and sauté until they turn golden brown – this usually takes a couple of minutes. Then, toss in the red and green chillies.
3. Now, add the chopped ginger, garlic, and onion. Sauté for about a minute until the onions start to soften.
4. Time for the tomato and coconut! Add them to the pan along with the tamarind and a pinch of salt. Cook until the tomatoes are nice and soft – around 5-7 minutes.
5. Turn off the heat. This is where the fresh herbs come in! Add the mint, coriander, and curry leaves. Let the mixture cool down a bit before moving on.
6. Once cooled, grind the mixture into a coarse paste. I like to use a mixer-grinder, starting without any water. Then, add a little water gradually until you reach your desired consistency.
7. Finally, the tadka (tempering)! Heat a little oil in a small pan and add the mustard seeds. Once they start to splutter, add the curry leaves. Pour this over the chutney and mix well.

And that’s it! Your delicious Tomato Coconut Chutney is ready to serve.

Expert Tips

• Don’t overcook the tomatoes – you want them soft, but not mushy.
• Adjust the amount of water you add while grinding to get the perfect consistency. Some people like it smooth, others prefer it a little chunky.
• The tempering is key! It adds a lovely aroma and flavor.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the green chillies or use only one. For extra heat, add a few more red chillies! My friend, Priya, loves to add a tiny pinch of cayenne pepper for an extra kick.
• Regional Variations:
  • Kerala Style: Add a small piece of red chilli powder while grinding for a deeper color and flavor.
  • Tamil Nadu Style: Some families add a tiny bit of jaggery (gur) for extra sweetness.

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 vada or bonda.
• Spread on sandwiches or wraps.
• 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 just add a splash of water and stir before serving.

FAQs

Let’s answer some common questions:

• What is the best way to store leftover chutney? In an airtight container in the fridge for 3-4 days.
• Can I use coconut milk instead of grated coconut? You can, but it won’t have the same texture. Use about 1/2 cup of coconut milk.
• How can I adjust the chutney’s consistency? Add more water while grinding for a thinner chutney, or less for a thicker one.
• What is the role of tamarind in this chutney? Tamarind adds a lovely tangy flavor that balances the sweetness of the coconut and tomato.
• Can this chutney be made ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!