This South Indian style tomato chutney is a spicy, bold, tangy side dish that pairs beautifully with idli, dosa, uttapam, rice, or even sandwiches and parathas. It balances the natural sweetness of tomatoes with the smokiness of Kashmiri red chilies and the nutty flavor of coconut, making every bite feel vibrant and satisfying. The tempering of mustard seeds, curry leaves, and udad dal on top adds an extra layer of aroma and crunch that makes this chutney truly irresistible.
What makes this tomato chutney special is the combination of everyday Indian pantry ingredients used in a clever way. Mustard oil brings a unique sharpness, while cumin, fennel, and hing add a deep, earthy base that is typical of South Indian cooking but still easy for beginners to try at home. The fresh coconut blended with the cooked tomato mixture gives the chutney a rich, creamy texture without needing any cream or yogurt.
This chutney is also very versatile and can be adjusted to suit different spice levels. If you like it milder, you can reduce the number of dried chilies or skip the green chili, and if you enjoy a fiery kick, you can add an extra chili or a pinch more Kashmiri red chili powder. You can also play with the consistency by adding more or less water while blending, making it thick as a spread or thinner as a pourable side dish.
For busy days, this tomato chutney is a great make-ahead option that can be stored in the fridge for a short time and used with multiple meals. It instantly upgrades a simple breakfast of idli or dosa and can also be served alongside snacks like vada, pakora, or even as a dip for chips and crackers for a fusion twist. Because it uses tomatoes, spices, and coconut, it brings both flavor and a bit of nourishment to your plate in a single bowl. At Kansar Recipes, This is our goto chutney to spread over mysore style masala dosa.
If you are looking for an easy, flavorful South Indian chutney recipe to add to your regular rotation, this tomato chutney with coconut and mustard tempering is a perfect choice. It is simple enough for beginners yet impressive enough to serve guests, and it fits naturally into any South Indian themed meal or everyday Indian home cooking menu.
Spicy South Indian Tomato Chutney Recipe
Ingredients
For Tomato Paste
- 2 tsp mustard oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp hing (asafoetida)
- ½ tsp fennel seeds
- 1 whole green chili
- 2 garlic cloves
- few curry leaves
- ½ tsp kashmiri red chili powder
- 4 whole kashmiri dried chilies
- 1 medium tomato diced
- salt to taste
- 3 tbsp shredded coconut
- water as needed (to adjust consistency)
For Tempering
- 1 tsp mustard oil
- ½ tsp mustard seeds
- 1 tsp udad dal
- few curry leaves
Instructions
Prepare the tomato base
- In a pan, heat 2 tsp mustard oil on medium flame. When it is hot, add ½ tsp mustard seeds, 1 tsp cumin seeds, ½ tsp hing, ½ tsp fennel seeds, 1 whole green chili, 2 garlic cloves, and few curry leaves, and sauté for a few seconds until aromatic.
- Add ½ tsp kashmiri red chili powder, 4 whole kashmiri dried chilies, and the 1 medium tomato, then mix everything well. Sprinkle in salt to taste, cover the pan with a lid, and cook for a few minutes until the tomatoes soften and the oil or moisture starts to separate from the sides.
- Turn off the heat and let this mixture cool completely before blending.
- Once cooled, transfer the tomato mixture to a blender. Add 3 tbsp shredded coconut and a little water to help with blending and to reach your desired chutney consistency. Blend until smooth or slightly coarse, as you prefer, then transfer the chutney to a serving bowl.
Prepare the tempering
- In a small pan on medium heat, add 1 tsp mustard oil and let it heat. Add ½ tsp mustard seeds, 1 tsp udad dal, and few curry leaves, and fry until the dal turns lightly golden and the mustard seeds crackle.
- Carefully pour this hot tempering over the tomato chutney. Mix well and serve.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Tried This Tomato Chutney?
Have you tried this South Indian tomato chutney yet? If you have, please share your experience in the comments and let others know how it turned out for you. Feel free to mention any tweaks or variations you used so fellow readers can get inspired too. If you enjoyed the recipe, consider sharing it with your friends and family so they can try this flavorful chutney as well.