Authentic South Indian Tomato Chutney Recipe – Ginger & Coconut Delight

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Tomato Chutney Recipe – Ginger & Coconut Delight

Hey everyone! If you’re anything like me, you need a good chutney with your South Indian meals. This tomato chutney is a family favourite – it’s tangy, spicy, and just bursting with flavour. I first made this when I was trying to recreate my grandmother’s recipe, and honestly, it’s been a staple ever since! It’s surprisingly easy to make, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a vibrant blend of fresh tomatoes, fiery red chillies, aromatic ginger, and creamy coconut. The tempering with mustard seeds and curry leaves takes it to another level. It’s perfect with idli, dosa, vada, or even rice. Trust me, once you try this, you’ll be making it again and again! Plus, it comes together in under 30 minutes – perfect for a quick and flavourful addition to any meal.

Ingredients

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

• 1 Onion
• 1 Tomato
• 1 tablespoon Ginger, chopped
• 1 teaspoon Coriander seeds
• 6 Red chillies
• 2 teaspoon Chana dal (split chickpeas)
• ?? teaspoon Tamarind
• 2 tablespoon Coconut, grated
• ?? teaspoon Asafoetida (hing)
• 2 tablespoon Oil
• ?? teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 1 sprig Curry leaves

Ingredient Notes

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

• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour. It can be a little strong, so start with a tiny pinch. If you’re not familiar, it’s a resin with a pungent smell that mellows out when cooked.
• Red Chillies: I usually use a mix of Byadagi (for colour and mild heat) and Guntur chillies (for a good kick!). Feel free to adjust the quantity based on your spice preference.
• Fresh Ginger & Curry Leaves: These are non-negotiable! They bring so much freshness and aroma to the chutney. Dried curry leaves just aren’t the same.
• Tamarind: A small amount of tamarind adds a lovely tanginess. You can use tamarind paste or a small piece of tamarind soaked in warm water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Spices: Heat the oil in a kadai (a deep, round-bottomed pan). Add the red chillies and chana dal. Roast for about 30 seconds, until they become fragrant.
2. Add Coriander & Hing: Now, toss in the coriander seeds and roast for another 30 seconds. Add a pinch of asafoetida (hing) and mix well.
3. Sauté the Aromatics: Add the chopped ginger and cubed onions to the kadai. Sauté for about a minute, until the onions start to soften. Then, add the tomato and cook until it’s nice and soft – around 5-7 minutes.
4. Cool & Grind: Let the mixture cool completely. This is important! Once cooled, transfer it to a blender or grinder. Add the grated coconut, tamarind, salt, and a little water. Grind to a smooth, consistent paste. Add more water if needed to reach your desired consistency.
5. Temper the Chutney: This is where the magic happens! Heat a little oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and sauté until golden brown. Finally, add the curry leaves and let them crisp up. Pour this tempering over the chutney and mix well.

Expert Tips

• Adjusting Consistency: If your chutney is too thick, add a little warm water. If it’s too thin, you can cook it for a few more minutes to reduce the moisture.
• Spice Level: Start with fewer chillies and add more to taste. Remember, you can always add heat, but it’s hard to take it away!
• Fresh is Best: Seriously, use fresh ingredients whenever possible. It makes a huge difference.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the red chillies before roasting. For a spicier kick, add a few extra chillies or a pinch of cayenne pepper.
• Regional Variations: My friend from Tamil Nadu adds a small piece of jaggery for a touch of sweetness. In Kerala, they sometimes add a few cloves during the tempering.
• Festival Adaptations: This chutney is amazing with Pongal or Idli during festivals like Makar Sankranti or Ganesh Chaturthi. My family always makes a big batch for these occasions!

Serving Suggestions

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

• With Idli and Dosa – a classic pairing!
• As a side with Vada or Pakora.
• Spread on sandwiches or wraps for a flavourful kick.
• Served with rice and a dollop of ghee.

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 little water and mix well before serving.

FAQs

Let’s answer some common questions:

• What type of red chillies are best for this chutney? A mix of Byadagi and Guntur chillies works well, but you can use any red chillies you prefer, adjusting the quantity to your spice level.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better the next day after the flavours have melded.
• How long will it last? Up to 3-4 days in the refrigerator in an airtight container.
• What is asafoetida (hing) and can I substitute it? Asafoetida is a resin with a pungent smell that adds a unique umami flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.
• Can I use pre-ground spices instead of roasting and grinding my own? While you can, I highly recommend roasting and grinding your own spices. It makes a huge difference in the flavour and aroma.
• What is the best way to temper the chutney for maximum flavour? Make sure the oil is hot before adding the mustard seeds. Let the mustard seeds splutter completely before adding the urad dal and curry leaves. This ensures that the flavours are infused into the oil.

Enjoy making this delicious South Indian Tomato Chutney! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!