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VAKAYA COCONUT TOMATO CHUTNEY

Coconut Goes Crazy with Vakaya & Tomato!

This chutney blends the tang of vakaya (Indian hog plum) with rich coconut, spicy green and red chillies, and soft-cooked tomatoes. A touch of garlic and cumin adds deep flavor, while tempering with mustard and curry leaves lifts the taste. This spicy vakaya coconut chutney pairs beautifully with hot rice, idli, dosa, or even upma, making it a versatile South Indian condiment for any meal.


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Spicy chutney made with vakaya, coconut, tomato, and garlic – perfect South Indian side for rice, dosa, or idli with traditional tempering.¯

Tips So Good, Even Vakaya Will Thank You!

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Use fresh coconut pieces for authentic flavor. Roast vakaya to reduce raw sourness and bring out its depth. Adjust green chilli count as per spice preference. For added aroma, use cold-pressed sesame oil for tempering. If coconut isn’t fresh, frozen can be used after thawing. Serve with hot rice and ghee, or as a side dip for dosa or idli. This chutney stays fresh for up to two days refrigerated.

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     Step-by-Step Recipe : Mission: Vakaya Chutney Begins!​

INGREDIENTS

  • 2 tbsp oil 
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 2 green chillies (chopped)
  • 1 red chilli
  • 1 cup fresh coconut pieces
  • 10 vakaya (de-seeded)
  • Salt to taste
  • 1 big tomato (chopped)
  • A handful of curry leaves
  • 1 tsp cumin seeds
  • 6 garlic cloves (peeled)
  • 1/4 cup water

Tempering:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 garlic cloves (crushed with skin)
  • Curry leaves
  • A pinch of hing
​Coconut vakaya chutney with red and green chillies, tempered with mustard and curry leaves – ideal for everyday South Indian meals.

PREPARATION STEPS

Fry Coconut Mixture:

  • Heat 1 tbsp oil in a pan. Add chana dal and urad dal. Fry for a minute, then add green chillies and red chilli. Fry for a few seconds. Add fresh coconut pieces and sauté for 4 minutes until light golden. Remove and cool.

Cook Vakaya & Tomato:

  • In the same pan, add 1 tbsp oil and the de-seeded vakaya. Add a little salt and cook until they soften. Add chopped tomato and curry leaves. Cook until the tomato turns mushy. Set aside to cool.

Grind the Chutney:

  • In a mixer, add the cooled coconut mixture, cumin seeds, garlic, and salt. Grind into a smooth paste. Now add the vakaya-tomato mixture and grind again to a fine paste. Add 1/4 cup water and blend until smooth.

Tempering:

  • Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, crushed garlic with skin, curry leaves, and a pinch of hing. Fry until aromatic. Pour this tempering over the chutney and mix well.


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