Tomato Chutney – South-Indian Style 

Any South-Indian dish, be it idli, dosa, or vada, is incomplete without sambar and chutney. There is nothing much to worry about sambar, but choosing the kind of chutney is sometimes hectic because they can be of many types. I prepare different kinds of chutney, but out of them, this tomato chutney is my favorite. It has the tanginess of tomatoes as well as the creaminess of coconut.

What is Tomato Chutney?

Tomato Chutney is a tangy, flavorful South Indian chutney made with tomatoes, herbs, and spices. There are numerous ways to make tomato chutney, also known as thakkali chutney. 

Apart from the tangy taste of the tomatoes, this chutney also contains coconut, which adds a distinct creamy flavor to the chutney.

This tomato chutney with onion and coconut is a very delicious chutney, and it pairs well with idli, dosa, uttapam, vada, and anything your heart desires. They can even be served with pakoras.

Ingredients At A Glance 

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

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

How To Prepare Tomato Chutney?

First, cut the onions and tomatoes into small cubes.

Take a pan and heat the oil in it. 

Add onions, tomatoes, coconut, and chilies all together and saute for 2-3 minutes on medium heat.

Allow it cool. Once it has turned cold, grind it to form a paste, adding salt and water as needed.

Take a small pan and heat the oil to prepare the tempering. 

When hot, add curry leaves and mustard seeds. When seeds splutter, add the whole thing back to the tomato chutney.

Mix gently and enjoy. 

Some Expert Tips For Preparing Tomato Chutney 

• To achieve the perfect bright red color, use Byadgi red chilies or Kashmiri red chilies.
• Sauteing the vegetables removes the raw smell and enhances the flavors.
• Tamarind adds extra tang, so skip it if your tomatoes are already tangy.
• The addition of jaggery (or sugar) reduces the acidity of the tomatoes while also balancing the flavors of the chutney.

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