Authentic Tomato Chutney Recipe – Coconut, Sesame & South Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chutney Recipe – Coconut, Sesame & South Indian Flavors

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? And this Tomato Chutney? It’s a family favorite, a staple in our home, and honestly, I can’t believe it took me so long to share it with you all. It’s bursting with South Indian flavors – a little tangy, a little spicy, and totally addictive with idli, dosa, or even a simple rice and lentil meal.

Why You’ll Love This Recipe

This isn’t just any tomato chutney. It’s a beautiful blend of fresh tomatoes, fragrant coconut, and a wonderfully aromatic spice blend. It’s got a lovely texture, a depth of flavor that you won’t find in store-bought versions, and it’s surprisingly easy to make. Plus, the sesame oil gives it this incredible, nutty aroma that just makes everything better. Trust me, once you try this, you’ll be making it again and again!

Ingredients

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

• 4-5 tomatoes
• 1/3 cup fresh coconut, grated (about 60g)
• 1 tablespoon fried gram (putani)
• 1 teaspoon white poppy seeds (gasa gasa)
• 1 teaspoon fennel seeds (sombu)
• 2 cloves
• 1/4 inch piece cinnamon
• 3 dried red chillies
• 1 tablespoon Indian sesame oil (gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 3 chopped green chillies
• 1/2 cup chopped onion
• 5 small onion, Indian shallots
• 1 teaspoon salt

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these are key to getting that authentic South Indian flavor!

• Indian Sesame Oil (Gingely Oil): This is the oil for South Indian cooking. It has a distinct nutty flavor that really shines in this chutney. If you can’t find it, you can substitute with another neutral oil, but it won’t be quite the same.
• White Poppy Seeds (Gasa Gasa): These add a lovely creaminess and subtle nutty flavor. Don’t skip these!
• Indian Shallots: These are smaller and milder than regular onions, and they add a wonderful sweetness to the chutney. If you can’t find them, you can use a small red onion instead.
• Spice Blend: The amount of red chillies is really up to you! Some families like it super spicy, others prefer a milder flavor. Feel free to adjust to your liking. Traditionally, Byadagi chillies are used for colour and mild heat, but any dried red chilli will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those tomatoes ready. Pressure cook the tomatoes with 1 cup of water for about 4 whistles. Once they’re cool enough to handle, mash them into a nice, smooth pulp.
2. Now for the magic – the masala paste! Grind the coconut, fried gram, poppy seeds, fennel seeds, cloves, cinnamon, and red chillies with about 1/4 cup of water into a really smooth paste. You might need to add a little more water if your grinder is struggling.
3. Heat the sesame oil in a pan over medium heat. Once it’s hot, add the mustard seeds, curry leaves, and green chillies. Let them crackle and sizzle – that’s where the flavor starts building!
4. Add the chopped onions and shallots along with the salt. Sauté until they turn a beautiful golden brown. This takes a little patience, but it’s worth it!
5. Now, mix in the ground masala paste. Rinse the mixer with another 1/4 cup of water and add that to the pan too – you don’t want to waste any of that precious flavor! Simmer for about 5 minutes, stirring constantly.
6. Add the mashed tomatoes and 1 cup of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally. This allows all the flavors to meld together beautifully.
7. And that’s it! Your Tomato Chutney is ready to serve.

Expert Tips

• Don’t be afraid to adjust the water levels to get the consistency you like. Some people prefer a thicker chutney, others like it a little more runny.
• For a smoother chutney, you can strain it through a sieve after it’s cooked.
• A pinch of asafoetida (hing) while tempering adds a lovely depth of flavour.

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: As I mentioned before, feel free to adjust the number of red chillies to control the heat.
• Festival Adaptations: This chutney is perfect for South Indian breakfasts and brunches, especially during festivals like Pongal or Onam. My grandma always made a big batch for these occasions!
• My Family’s Twist: My sister loves to add a tiny bit of jaggery (gur) to balance the flavors. It’s a nice touch if you like a hint of sweetness.

Serving Suggestions

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

• With hot idli or dosa – a classic pairing!
• As a side with vada or bonda.
• Spread on sandwiches or wraps.
• 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. You can also freeze it for longer storage – just thaw it completely before using.

FAQs

1. What is the best type of tomato to use for this chutney?

Roma tomatoes or any ripe, flavorful tomato will work well. Avoid using very watery tomatoes, as they can make the chutney too thin.

2. Can I make this chutney ahead of time? How long will it keep?

Yes, absolutely! You can make it a day or two in advance. It will actually taste even better as the flavors meld together. It keeps well in the fridge for 3-4 days.

3. What is the purpose of adding shallots (small onions) to the chutney?

Shallots add a lovely sweetness and depth of flavor that regular onions don’t have. They really elevate the chutney!

4. I don’t have a pressure cooker, can I boil the tomatoes instead?

Yes, you can! Just boil the tomatoes in a pot with 1 cup of water until they are soft and mushy, about 20-25 minutes.

5. Can I adjust the number of red chillies to control the spice level?

Definitely! Start with fewer chillies and add more to taste.

6. What is fried gram (putani) and can it be substituted?

Fried gram (putani) is roasted and split chickpeas. It adds a nice nutty flavor and texture. If you can’t find it, you can substitute with roasted chana dal (split chickpeas), but the flavor won’t be exactly the same.

Enjoy making this recipe, and let me know how it turns out in the comments below! I can’t wait to hear what you think.