Coconut Chutney & Tomato Chutney

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Coconut Yogurt Chutney – Cool, Tangy & Totally Addictive

This chutney is a game-changer. Creamy coconut, tangy yogurt, a little heat from green chilli, and that classic South Indian tempering on top—it’s the kind of thing you’ll want to scoop up with everything from dosa to vada. Super simple to throw together, and totally delicious.

What You’ll Need

To grind:

  • 1 cup grated coconut (fresh or frozen)

  • 1–2 tbsp hot water (only if using frozen coconut)

  • Salt to taste

  • 1 green chilli (or more if you like it spicy)

  • 2–3 garlic pods

  • A small piece of ginger

  • ½ tsp fennel seeds (optional)

  • ½ cup plain yogurt

  • Juice of ½ lime

To mix in:

  • ½ cup more yogurt

  • A splash of water (just to rinse out the mixer jar)

For the tempering:

  • 1 tbsp coconut oil

  • ½ tsp mustard seeds

  • ¼ tsp cumin seeds (optional)

  • ¼ tsp fennel seeds (optional)

  • A pinch of hing (asafoetida)

  • 1 dried red chilli or a few chilli flakes (kappa mulak)

  • A few curry leaves

Let’s Make It

  1. Grind the chutney:
    Toss the coconut, hot water (if needed), salt, green chilli, garlic, ginger, fennel seeds, ½ cup yogurt, and lime juice into a mixer jar. Grind it all into a smooth chutney.

  2. Do the tempering:
    Heat coconut oil in a pan. Add mustard seeds and let them pop. Throw in the cumin and fennel seeds (if using), hing, dried red chilli or chilli flakes, and curry leaves.

  3. Mix it up:
    Pour the ground chutney into the pan. Add the remaining ½ cup yogurt and mix well. Rinse your mixer jar with a little water and add that in too. Give everything a good stir, cover it up, and turn off the heat.

  4. That’s it!
    Let it sit for a few minutes so the flavors come together. Serve it with your favorite South Indian breakfast or snack. Tastes amazing chilled too!

Little Notes:

  • Fresh coconut is best, but frozen works fine with a bit of hot water.

  • Want it spicier? Add more chilli.

  • This chutney keeps well in the fridge for a day or two.



Spicy Tomato Chutney


 Bold, tangy, and full of South Indian flavor!

This tomato chutney is one of those easy recipes that just works—no fancy ingredients, just basic pantry stuff with big flavor. We’re talking juicy tomatoes, shallots, garlic, and a bit of tamarind for that perfect tang. The best part? That final tempering in coconut oil with mustard seeds, curry leaves, and a mix of spices that makes your kitchen smell amazing.

Pair it with idlis, dosas, pongal, or even as a dip for parathas or spread on sandwiches!

Ingredients:

To cook and grind:

  • 2 tomatoes

  • 3–4 shallots

  • 2–3 garlic cloves

  • A small piece of tamarind (optional)

  • 1–2 tsp coconut oil

Tempering:

  • 1 tbsp coconut oil

  • ½ tsp mustard seeds

  • ¼ tsp cumin seeds

  • ¼ tsp fennel seeds

  • ½ tsp urad dal (optional)

  • ½ tsp chana dal (optional)

  • 1 dried red chilli or chilli flakes

  • Few curry leaves

Seasoning:

  • Salt to taste

  • Kashmiri/ red chilli powder 

  • cumin and fennel powder 

  • A splash of water to rinse the grinder

Method:

  1. Sauté the base:
    Heat a little coconut oil in a pan. Add shallots, garlic, chopped tomatoes, and tamarind (if using). Sauté briefly, cover, and cook on low heat until the tomatoes break down.

  2. Cool & blend:
    Once it cools down, blend it to a smooth paste. No need to add water at this stage.

  3. Tempering time:
    Heat coconut oil in a clean pan. Add mustard seeds, and once they pop, add cumin, fennel, urad dal, chana dal, red chilli or flakes, and curry leaves. Let everything sizzle.

  4. Bring it all together:
    Pour in the tomato paste, season with salt and spices, and rinse your blender with a little water—pour that in too. Stir well and let it simmer covered on low till it starts to bubble.

  5. Serve & enjoy!
    That’s it! Serve warm or at room temp with your favorite South Indian breakfast or as a flavorful dip.

Let me know in the comments how you like to eat your tomato chutney!
And don’t forget to like, share, and subscribe for more simple, tasty recipes—One Dish at a Time.

Check out the Sambar Recipe

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