Tomato Coconut Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Tomato Coconut Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’ve ever found yourself craving that perfect little something to go with your idli, dosa, or even a simple plate of rice, you need this Tomato Coconut Chutney in your life. It’s a staple in South Indian households, and honestly, once you make it homemade, you’ll never go back to store-bought. I remember the first time I tried making this – I was a little intimidated, but it turned out so good, it quickly became a family favorite!

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a burst of flavor! It’s tangy, a little sweet, and has a lovely coconutty richness. Plus, it comes together surprisingly quickly – perfect for a weeknight meal or a weekend brunch. It’s also incredibly versatile. Seriously, try it with everything.

Ingredients

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

• 3 ripe yet firm tomatoes, sliced
• ¼ cup grated coconut
• 2 green chillies
• 1 dry red chilli
• ½ tsp cumin seeds
• 1 ½ tsp urad dal/split gram dal/minapa pappu
• 2 tsp chana dal/senaga pappu/bengal gram
• ¼ tsp jaggery or sugar
• Salt to taste
• 1 tbsp oil
• 1 tsp oil (for seasoning)
• ½ tsp mustard seeds
• Pinch of hing/asafoetida/inguva
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! Using really good, ripe tomatoes is key – they should be firm, not mushy. Freshly grated coconut makes a huge difference, but I’ll share tips for using desiccated coconut later.

And don’t underestimate the power of those South Indian spices! Hing (asafoetida) adds a unique savory depth, and fresh curry leaves are just… magical.

Now, chutney consistency and spice levels can vary quite a bit depending on where you are in South India. In Tamil Nadu, chutneys tend to be smoother, while in Karnataka, they often have a bit more texture. Spice levels are also a personal preference – feel free to adjust the green and red chillies to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp of oil in a pan. Add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop.
2. Add the urad dal and chana dal. Fry them until they turn a lovely golden brown. Keep an eye on them, as they can burn quickly!
3. Throw in the dry red chilli and green chillies. Fry for another minute or so.
4. Remove the mixture from the pan and let it cool completely.
5. In the same pan, add the sliced tomatoes and sauté them until they’re soft and all the moisture has evaporated. This usually takes about 5-7 minutes. Let them cool down too.
6. Now for the fun part! Grind the cooled coconut mixture into a coarse paste. Add the sautéed tomatoes, salt, and jaggery.
7. Blend everything together into a smooth chutney. If it’s too thick, add a little water, a tablespoon at a time, until you reach your desired consistency.
8. Time for the tempering! Heat 1 tsp of oil in a small pan. Add the mustard seeds and let them splutter.
9. Add the hing and curry leaves. Fry for a few seconds until the curry leaves are crispy.
10. Pour the sizzling tempering over the chutney. Give it a good stir, and that’s it!

Expert Tips

• Consistency is key: Don’t be afraid to add water gradually while grinding to get the perfect texture.
• Preventing sticking: If the chutney starts to stick to the pan while sautéing the tomatoes, add a splash of water.
• Roasting the dals: Roasting the dals properly is crucial for that authentic flavor. They should be golden brown, not burnt!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Use only 1 green chilli and omit the red chilli.
  • Medium: Use 2 green chillies and 1 red chilli (as per the recipe).
  • Hot: Add an extra green chilli or a spicier variety of red chilli.
• Festival Adaptations: This chutney is often served during South Indian festivals like Ganesh Chaturthi and Onam.

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Idli
• Dosa
• Vada
• Rice (a simple bowl of rice with a dollop of chutney is pure comfort food!)
• Uttapam

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify slightly over time.

FAQs

1. Can I use desiccated coconut instead of fresh coconut?

Yes, you can! Use about ¼ cup of desiccated coconut and soak it in warm water for about 15-20 minutes before grinding. You might need to add a little extra water while grinding to get a smooth paste.

2. How can I adjust the tanginess of the chutney?

If you prefer a tangier chutney, add a squeeze of lemon or lime juice. You can also increase the amount of jaggery slightly to balance the flavors.

3. My chutney is too thick/thin – how do I fix it?

If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency. If it’s too thin, you can try simmering it for a few minutes to evaporate some of the moisture.

4. What is hing and where can I find it? Can I omit it?

Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores. While it adds a unique flavor, you can omit it if you can’t find it, but the chutney won’t be quite the same.

5. Can this chutney be made ahead of time? How long will it stay fresh?

Yes, you can make it a day ahead! Store it in an airtight container in the refrigerator. It will stay fresh for 3-4 days.

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

Roma tomatoes or any other firm, ripe tomato work best. Avoid using very watery tomatoes, as they will make the chutney too thin.