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