Quick and Easy Tomato Chutney Recipe South Indian Style

Hey food lovers! Let’s talk about tomato chutney – an absolute flavor powerhouse!

This tangy, spicy and slightly sweet condiment is honestly a game-changer in the realm of condiments. Completely gluten-free and vegan, this is one of my very favorite chutneys that I make. There are many different kinds of recipes for tomato chutney as is typical of any dish from India due to regional variances.

Today we’ll make one that includes coconut-yumm!

What is Tomato Chutney?

But first, what is a chutney?

So, you’ve been hearing the word “chutney” a lot and are curious about what it is, right? Let me enlighten you – chutney is like the secret superstar of Indian cuisine! It’s a condiment that is packed with flavor and adds a whole new level of deliciousness to any meal. Imagine a mishmash of sweet, sour, spicy and even tangy notes all glazed into one sauce, delightfully smashing your palate. Mouth watering yet?

Chutneys can be made from a stunning array of fruits, veggies, herbs, and spices – there really are no rules to it! You’ve got your fruity mango chutney, your tangy tomato chutney, and your excitingly zingy green cilantro chutney – and that’s just scratching the surface!

Usually, it’s thick and not runny and every Indian household will have some type of chutney ready to go in the fridge at any time!

Now let’s talk about tomato chutney:

Imagine fresh, ripe tomatoes, stewed with some punchy spices and perfectly balanced with a tad bit of sugar.

Ready to slather it on everything yet? It’s the perfect way to spruce up your crackers, and breads – you name it!

And, let’s not even get started on how it can upgrade a simple grilled cheese sandwich to gourmet level! Just scoop up some generous heaping of this vibrant goodness, and watch your dishes sing with flavor – it’s seriously that versatile! You’re going to love it!

Ingredients For Tomato Chutney

Ingredients For Tomato Chutney
Ingredients for Tomato Chutney

Tomatoes

Use tomatoes that are fresh, ripe, and juicy. The best tomatoes to use are Roma or Red Vine Tomatoes. In this recipe, the number of tomatoes should be twice as much as the number of onions.

Onions

I prefer red onions because they have a sweeter flavor. This recipe can also be made with shallots or sambhar onions.

Red Chilis

To add bright red color and heat to the chutney, use Byadgi red chilies or Kashmiri red chilies. If you don’t have it, substitute Kashmiri red chili powder.

Coconut

I have also used shredded coconut to give the chutney a nice texture and rich, creamy taste. 

Tempering

For tempering, you will need curry leaves, dried red chilis, and mustard seeds. 

Salt

As per taste

Sugar

2-3 tablespoons

Oil

This chutney is mostly prepared in coconut oil. But you can use any neutral oil. 

How To Prepare Tomato Chutney?

1. First, cut the onions and tomatoes into small cubes.

2. Take a pan and heat the oil in it. 

3. Add onions, tomatoes, garlic, coconut, and chilies all together and saute for 4-5 minutes on medium heat till the tomato gets pulpy.

How To Prepare Tomato Chutney?
Cooking Tomato Chutney in a Pan

3. Allow it cool. Then grind it to a smooth paste, adding salt, sugar (or noncaloric sugar), and water as needed. Transfer to a bowl and keep aside.

4. Next, take a small pan and heat 1 tablespoon of oil to prepare the tempering. 

5. When hot, add curry leaves and mustard seeds. When seeds splutter, add this infused oil back to the tomato chutney.

6. Mix gently and enjoy.

You can also try CIlantro Chutney and Coconut Chutney.

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South Indian Style Tomato Chutney

Easy Tomato Chutney Recipe


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  • Author: Mish
  • Total Time: 25 mins
  • Yield: 1 cup 1x
  • Diet: Vegan

Description

South Indian style coconut chutney is a tangy, garlicky, coconutty chutney that is a delicious condiment for any South Indian style food and also a lip-smacking dip for pita bread a dip for crackers and an amazing sandwich spread. 


Ingredients

Scale
  • 2 onions – medium
  • 2 tomatoes – medium
  • 12 regular dried red chilies 
  • 1/4 cup shredded fresh frozen coconut or coconut milk.
  • 6 curry leaves
  • 1/4 teaspoon salt and to taste
  • 2 tablespoons of sugar or non-caloric sugar substitute like monk fruit sugar.
  • 1/4 teaspoon mustard seeds
  • 1 tablespoon + 1 teaspoon neutral oil.

Instructions

  1. Cut onions and tomatoes into small pieces
  2. Heat 1 tablespoon oil
  3. Add onions, tomatoes, coconut, and dried red chilies all together and saute for 4-5 minutes on medium heat till the tomatoes get pulpy.
  4. Cool and grind adding salt, sugar and water as needed to form a smooth paste that is kind of thick. Keep aside.
  5. Next, heat 1 teaspoon oil for tadka (tempering) in a small pan.
  6. When hot add, curry leaves and mustard seeds.
  7. When seeds splutter add this infused oil back to the tomato chutney.
  8. Mix gently and enjoy!

Notes

Mustard seeds are notorious for popping and scattering when dropped in hot oil so stand back or use a splatter screen.

I recommend non-caloric monk fruit sugar to sweeten the chutney.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Indian condiments and dips
  • Method: stovetop
  • Cuisine: Indian
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