Tomato Coconut Chutney Recipe
Tomato Coconut Chutney is a delicious South Indian condiment made with fresh ripe tomatoes, fresh coconut, garlic, and mild spices. It pairs beautifully with idli, dosa, upma, paniyaram, and more. Use my simple, beginner-friendly recipe to make it.
Here are some more chutney recipes: Kokum Chutney, Vada Pav Chutney, Onion Tomato Chutney, Amla Chutney, and Garlic Chutney.
A Quick Look At This Tomato Coconut Chutney Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4
Cuisine: South Indian
Course: Side Dish / Condiment
Diet: Vegetarian
Skill Level: Beginner
Equipment: Blender, Frying Pan, Spatula, Small Pan
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Why You’ll Love This Family Favorite Recipe!
- Perfect balance of tangy tomatoes and creamy coconut with gentle heat from green chillies.
- Quick, beginner-friendly, and ready in just 15 minutes.
- Pairs beautifully with dosa, idli, uttapam, paniyaram, vada, or even rice.
- Uses simple pantry ingredients yet tastes restaurant-style.
- Unique Value: My recipe cooks the tomatoes before blending, which removes rawness, deepens flavor, and gives the chutney a richer color and naturally sweeter, more balanced taste — a step most online versions skip.
Table of Contents
We make idlis, dosas, and uttapams at home a lot. While I usually make the classic white coconut chutney, there are days when I want to eat something different. On those days, I try various combinations and come up with something interesting.
Sometimes, the combinations don’t work, but sometimes, they seem like they were always meant to be together. Tomato and coconut are one such combination. The tempering takes the chutney to the next level. Try the recipe!
About Tomato Coconut Chutney
Tomato Coconut Chutney is a South Indian-style chutney made with fresh coconut, tomatoes, and other ingredients.
This chutney is perfect to serve with idlis, dosas, uttapams, paniyarams, etc. I also serve it with my meals to perk up the taste. It is best served at room temperature, but you can also serve it slightly cold.
Make a batch and refrigerate it in an airtight container for up to three days.
Ingredients
For The Chutney
Tomatoes – Use ripe red tomatoes.
If fresh tomatoes are unavailable, then you can use canned tomatoes.
Fresh Coconut – To save time, use already-grated coconut. It is available in the freezer section of any Indian grocery store.
Others – You will also need oil, onions, dry red chilies, ginger, garlic, and salt.
For The Tempering
To temper the chutney, you will need oil, brown mustard seeds, asafetida (hing), curry leaves, dry red chilies, and white urad dal.
To make the chutney gluten-free, skip adding asafetida.
How To Make Tomato And Coconut Chutney
Make The Chutney
Step 1: Heat 2 tablespoon oil in a pan over medium-high heat.
Step 2: Once the oil is hot, add the following ingredients and cook for 2 minutes, stirring frequently.
- ¼ cup chopped onions
- 2-3 dried red chilies
- 1 teaspoon chopped ginger
- 2 teaspoon chopped garlic
Step 3: Add 1 cup chopped tomatoes and cook for 4 minutes.
Step 4: Add ½ cup grated fresh coconut and 1 teaspoon salt, and cook for a minute.
Step 5: Transfer the mixture to a blender along with ¼ cup of water.
Step 6: Blend until smooth.
Temper The Chutney
Step 7: Heat 1 tablespoon oil in a pan over medium-high heat.
Step 8: Once the oil is hot, add ½ teaspoon brown mustard seeds, ¼ teaspoon asafetida, and 10-12 curry leaves and fry for 3-4 seconds.
Step 9: Add 1 dry red chili (broken into small pieces) and ½ teaspoon white urad dal and fry until the dal is lightly browned.
Step 10: Pour the tempering over the chutney and mix well. Serve.
Pro Tips By Neha
If using frozen coconut, thaw it well before making the chutney.
Add some skinned roasted peanuts while blending for a taste change.
Storage Suggestions
You can store this chutney in an airtight container in the refrigerator for 3-4 days. Try to bring it out a few hours before serving so that it comes to room temperature. Otherwise, you can serve it cold, too. You can also heat the chutney in a microwave for 20-30 seconds to bring it to room temperature.
You can also freeze it in freezer-safe containers for up to a month. Thaw, heat, and serve.
Other Chutney Recipes We Recommend
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Tomato Coconut Chutney Recipe
Ingredients
Chutney Ingredients
- 2 tablespoons oil
- ¼ cup chopped onions
- 2-3 dried red chilies
- 1 teaspoon chopped ginger
- 2 teaspoons chopped garlic
- 1 cup chopped tomatoes
- ½ cup grated fresh coconut
- 1 teaspoon salt
Tempering Ingredients
- 1 tablespoon oil
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida
- 10-12 curry leaves
- 1 dry red chili (broken into small pieces)
- ½ teaspoon white urad dal
Instructions
Make The Chutney
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add chopped onions, dried red chilies, ginger and garlic and cook for 2 minutes, stirring frequently.
- Add tomatoes and cook for 4 minutes.
- Add coconut and salt, and cook for a minute.
- Transfer the mixture to a blender along with ¼ cup water.
- Blend until smooth.
Temper The Chutney
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, asafetida, and curry leaves and fry for 3-4 seconds.
- Add dry red chilies and white urad dal and fry until the dal is lightly browned.
- Pour the tempering over the chutney and mix well. Serve.
This chutney is super versatile. Give it a try!
Nice 👍