Easy Tomato Coconut Chutney Recipe

Tomato coconut chutney Recipe, a vibrant condiment hailing from South India, is a symphony of simple ingredients bursting with flavor. This culinary cornerstone transcends its role as a mere side dish, offering a delightful textural and taste contrast to an array of savory South Indian staples like idli, dosa, and vada.

The beauty of tomato coconut chutney lies in its simplicity. Fresh tomatoes, their natural tanginess tamed by the sweetness of grated coconut, form the base. A judicious blend of spices, often including chilies, curry leaves, and mustard seeds, adds a touch of heat and a depth of aroma. The magic happens when these ingredients are ground together, creating a coarse or smooth chutney depending on preference.

The versatility of tomato coconut chutney is another reason for its enduring popularity. It can be enjoyed as a dip for vegetables or crackers, or even used as a spread for sandwiches. The addition of roasted peanuts or lentils can lend a delightful textural variation.  For a fiery kick, some variations incorporate green chilies.

How to make tomato coconut chutney recipe:

1.  Heat a little oil in a pan add chana dal, moong dal and cumin seeds.

2.  Add green chilies, 2 tbsp. curry leaves, dry red chilies and fresh coconut pieces.

3.  Fry for a while and transfer spices in another bowl and keep aside.

4.  Heat a little more oil in a pan and add sliced tomatoes, tamarind and, coriander leaves.

5.  Put coconut and other spices in a mixer grinder and grind coarsely.

6.  Add garlic cloves, cooked tomatoes, little water and grind to a soft paste. Transfer to another bowl and keep aside.

7.  Heat oil in a tadka pan, add mustard seeds, cumin seeds and 2 tbsp. curry leaves.

8.  Pour the seasoning over the tomato coconut chutney recipe and serve with Idly, Dosa and other snacks.

Watch Tomato Coconut Chutney Recipe in Telugu on YouTube.

Here are a few finger-licking recipes:

Ginger Chutney Recipe,
Tomato Chutney,
Peanut Coconut Chutney Recipe,
Coriander Chutney and
Sorakaya Pachadi.

Tips to make perfect Coconut Tomato Chutney Recipe:

1. Fresh Ingredients: Use fresh, ripe tomatoes and grated coconut for the best flavor. Avoid using canned or packaged coconut as they may not offer the same taste.
2. Balancing Flavors: Balance the sweetness of coconut with the tanginess of tomatoes. Adjust the quantities according to your taste preference.
3. Tempering: The tempering (tadka) adds depth of flavor to the chutney. Use ingredients like mustard seeds, urad dal, curry leaves, dried red chilies, and hing (asafoetida) for tempering. Fry them in oil until they release their aroma and add them to the chutney.
4. Roasting: Roast the coconut until it turns light golden brown. This enhances the nutty flavor of the coconut and adds richness to the chutney.
5. Soaking Tamarind: If you’re using tamarind for tanginess, soak it in warm water for a few minutes to soften it before blending. This helps in extracting its flavor more effectively.
6. Consistency: Adjust the consistency of the chutney by adding water while grinding. It should be thick yet pourable. Be cautious not to add too much water, as it can make the chutney runny.
7. Seasoning: Season the chutney with salt to taste. Remember that salt enhances the flavors of the other ingredients, so it’s crucial to get the balance right.
8. Variations: Feel free to add other ingredients like roasted peanuts or roasted chana dal for extra texture and flavor. You can also add green chilies or red chili powder for heat if you prefer a spicier chutney.
9. Storing: Store the chutney in an airtight container in the refrigerator. It stays fresh for a couple of days. Before serving, bring it to room temperature and give it a good stir.
10. Serve Fresh: Coconut tomato chutney tastes best when served fresh. However, you can make it ahead and refrigerate, but the flavors might mellow down over time.

Print

Tomato Coconut Chutney Recipe

tomato Coconut chutney, a vibrant condiment hailing from South India, is a symphony of simple ingredients bursting with flavor.

Course Chutney

Cuisine Andhra

Keyword tomato Coconut chutney

Prep Time 20 minutes

Total Time 20 minutes

Servings 6

Author Uppada Lakshmi

Ingredients

• Fresh Coconut – 1 bowl
• Tomato – 1 bowl
• Oil – 4 tbsp.
• Chana dal – 1 tbsp.
• Moong Dal – ½ tbsp.
• Cumin seeds – 1 tbsp.
• Green chilies – 10 No.
• Curry leaves – 4 tbsp.
• Dry red chilies – 7 No.
• Tamarind – lemon size
• Coriander leaves – 3 tbsp.
• Crystal salt – 2 tbsp.
• Garlic cloves – 10 No.
• Mustard seeds – ¼ tbsp.
• Cumin seeds – ¼ tbsp.

Instructions

1. In a pan with a little oil, add the cumin seeds, moong dal, and chana dal.
2. Include the dried red chilies, fresh coconut chunks, green chilies, and two tablespoons of curry leaves.
3. After frying for a while, move the spices to a different bowl and set them aside.
4. Add sliced tomatoes, tamarind, and coriander leaves to a pan with a little bit extra heated oil.
5. Use a mixer grinder to coarsely ground the coconut and other spices.
6. Add the cooked tomatoes, garlic cloves, and a small amount of water. Grind to a soft paste. Move to a different bowl and set it aside.
7. Add 2 tablespoons of curry leaves, cumin seeds, and mustard seeds to hot oil in a tadka pan.
8. Top the tomato Coconut chutney recipe with seasoning and serve with dosa, idly, and other snacks.

Recipe Video

FAQ:

What makes this chutney “Andhra style”?

• Andhra style chutneys typically feature bold flavors, often achieved through the use of spices like mustard seeds, dried red chilies, and curry leaves. Additionally, the use of ingredients like tamarind and asafoetida adds depth to the flavor profile. This chutney incorporates these characteristic elements.

2. Can I adjust the spiciness of this chutney?

• Yes, you can adjust the spiciness according to your preference. If you prefer a milder chutney, you can reduce the number of dried red chilies or remove the seeds from them before using. Conversely, if you like it spicier, you can increase the number of chilies.

3. Can I make this chutney ahead of time?

• Yes, you can make this chutney ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Just make sure to cool it completely before storing.

4. What dishes can I serve with Tomato Coconut Chutney Andhra Style?

• This chutney pairs well with various South Indian dishes such as dosa, idli, uttapam, vada, or even plain steamed rice. It can also be served as a condiment alongside snacks like pakoras or samosas.

5. Can I use frozen coconut instead of fresh?

• Yes, you can use frozen coconut if fresh coconut is not available. Just make sure to thaw it before using, and you may need to adjust the quantity slightly as frozen coconut tends to be more compact than fresh.

6. Is this chutney vegan-friendly?

• Yes, this chutney is vegan-friendly as it does not contain any animal products. It’s made primarily from plant-based ingredients like tomatoes, coconut, and spices.

7. What is Tomato Coconut Chutney?

• Tomato Coconut Chutney is a South Indian condiment made from a blend of ripe tomatoes, grated coconut, and a mix of spices. It’s typically used as a dipping sauce or accompaniment to various South Indian dishes like dosa, idli, or vada.

8. How does it taste?

• Tomato Coconut Chutney has a delightful balance of tanginess from the tomatoes, sweetness from the coconut, and spiciness from the red chilies. It also has a hint of sourness from tamarind and a depth of flavor from the spices like mustard seeds and curry leaves.

9. Is it easy to make?

• Yes, Tomato Coconut Chutney is relatively easy to make with simple ingredients and basic cooking techniques. It requires minimal cooking time and can be prepared in about 15-20 minutes.

10. Can I customize the spiciness?

• Yes, you can adjust the spiciness of the chutney according to your preference. You can control the heat by varying the quantity of dried red chilies used in the recipe. Removing the seeds from the chilies can also reduce the spiciness.

11. How long does it last?

• Tomato Coconut Chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing, and always use a clean, dry spoon to scoop out the chutney to prevent contamination.

12. Can I make it without coconut?

• While coconut adds richness and flavor to the chutney, you can make a variation of Tomato Chutney without coconut. Instead, you can increase the quantity of tomatoes and adjust the other ingredients accordingly to maintain the balance of flavors.