Authentic Coconut Tomato Chutney Recipe – South Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Authentic Coconut Tomato Chutney Recipe – South Indian Side Dish

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, you know a good chutney is non-negotiable. And honestly, this Coconut Tomato Chutney? It’s my absolute go-to. It’s vibrant, flavorful, and comes together surprisingly quickly. I first made this when I was trying to recreate the flavors of my favorite restaurant’s sambar, and it’s been a family favorite ever since! Let’s get into it.

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a burst of South Indian sunshine in every bite. It’s the perfect balance of sweet, sour, and spicy, and it’s incredibly versatile. Plus, it’s super easy to make, even if you’re new to Indian cooking. Seriously, if you’re looking for a way to elevate your idli, dosa, or even a simple rice meal, this is it.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2-3 teaspoons sesame oil (about 15-20ml)
• 1 sprig curry leaves
• 3 green chilies
• 5 garlic cloves
• 2 medium onions
• 4 medium tomatoes
• 1 teaspoon salt (about 6g)
• ½ cup fresh shredded coconut (about 60g)
• 1 teaspoon tamarind (about 5g)
• ½ teaspoon jaggery (about 3g)
• 2 cups fresh mint leaves (packed)
• ½ cup water (about 120ml) – for blending

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sesame Oil: Regional Variations & Health Benefits

Sesame oil is key here. It adds a lovely nutty aroma. You’ll find different varieties – I prefer the naturally flavored, cold-pressed kind. In some South Indian homes, they even use gingelly oil! It’s also packed with healthy fats and antioxidants.

Curry Leaves: Fresh vs. Dried & Aromatic Impact

Fresh curry leaves are essential if you can get them. They have a fragrance that dried ones just can’t match. If you absolutely must use dried, use about half the amount, as the flavor is more concentrated.

Green Chilies: Spice Level & Varieties

I use regular green chilies, but feel free to adjust the number depending on your spice preference. Bird’s eye chilies will give you a serious kick! Remember to handle them carefully and avoid touching your eyes.

Tamarind: Sourness & Uses in South Indian Cuisine

Tamarind provides that lovely tang. You can use tamarind paste or a small piece of tamarind block soaked in warm water. The block needs a little extra work to extract the pulp, but the flavor is fantastic.

Jaggery: Natural Sweetener & Flavor Profile

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like sweetness. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a pan over medium heat. Once it’s shimmering, add the curry leaves, green chilies, and garlic cloves. Sauté for about a minute, until you can really smell that amazing aroma.
2. Now, toss in the sliced onions and salt. Cook for 2-3 minutes, stirring occasionally, until the onions soften and become translucent.
3. Add the chopped tomatoes and cook until they break down completely and the mixture thickens. This usually takes about 5-7 minutes. Don’t rush this step – it’s where the flavors really develop.
4. Stir in the shredded coconut, tamarind, and jaggery. Sauté for another 2 minutes, letting everything meld together beautifully.
5. Add the fresh mint leaves and cook briefly, just for about a minute, until they wilt slightly. Then, remove the pan from the heat.
6. Let the mixture cool completely. This is important! Once it’s cool, blend it with ½ cup of water to form a thick, smooth paste. Add a little more water if needed to reach your desired consistency.
7. And that’s it! Your Coconut Tomato Chutney is ready to serve.

Expert Tips

• Don’t skip the cooling step! Blending hot chutney can create a mess and affect the texture.
• Adjust the water gradually when blending to avoid a runny chutney.
• Taste as you go! Adjust the salt, jaggery, and chili levels to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it milder, remove the seeds from the green chilies. For extra heat, add a pinch of red chili powder.
• Festival Adaptations (e.g., Onam, Pongal): My grandmother always added a tiny pinch of asafoetida (hing) during Onam for a special festive touch.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

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

• With idli and dosa (of course!)
• As a side with ragi mudde
• Spread on sandwiches or wraps
• Served with vegetable pakoras

Storage Instructions

Store any leftover chutney in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days.

FAQs

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

Remove the seeds from the green chilies for a milder flavor, or add a pinch of red chili powder for extra heat.

Can I use store-bought coconut instead of fresh shredded coconut?

You can, but the flavor won’t be quite as vibrant. If using desiccated coconut, rehydrate it in a little warm water before adding it to the pan.

How can I prevent the chutney from becoming too watery?

Add the water gradually while blending and avoid over-blending.

What other dishes can this chutney be served with besides idli and dosa?

It’s delicious with uttapam, vada, and even as a dip for vegetable snacks!

How long does this chutney stay fresh in the refrigerator?

Up to 3-4 days in an airtight container.