Spicy South Indian Tomato Chutney Recipe
South Indian style tomato chutney made with tomatoes, coconut, green chilies, and a flavorful mustard–garlic tempering. This spicy, tangy chutney is perfect with idli, dosa, rice, and snacks.
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.