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South Indian Style Tomato Chutney

Easy Tomato Chutney

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


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. 


  • 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.


  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!


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