Tomato Coconut Chutney

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Tomato Coconut Chutney is a delicious South Indian chutney made with fresh tomatoes, coconut, and a few other ingredients. Use my easy recipe to make it.

Here are some more chutney recipes: Kokum Chutney, Vada Pav Chutney, Onion Tomato Chutney, Amla Chutney, and Garlic Chutney.

Tomato coconut chutney served in a bowl.
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We make idli, dosa, and uttapam 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 is 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 idli, dosa, uttapam, paniyaram, etc. I also serve it with my meals to perk up the taste.

Make a batch and refrigerate it in an airtight container for upto three days.

Ingredients

For The Chutney

Tomatoes – Use ripe red 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

Heat 2 tablespoon oil in a pan over medium-high heat.

Once the oil is hot, add ¼ cup chopped onions, 2-3 dried red chilies, 1 teaspoon chopped ginger and 2 teaspoon chopped garlic and cook for 2 minutes, stirring frequently.

Onions, dry red chilies, ginger and garlic added to hot oil in a pan.

Add 1 cup chopped tomatoes and cook for 4 minutes.

Tomatoes added to the pan.

Add ½ cup grated fresh coconut and 1 teaspoon salt and cook for a minute.

Coconut and salt added to the pan.

Transfer the mixture to a blender along with ¼ cup water.

Tomato coconut mixture added to a blender with water.

Blend until smooth.

Smooth chutney made.

Temper The Chutney

Heat 1 tablespoon oil in a pan over medium-high heat.

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.

Add 1 dry red chili (broken into small pieces) and ½ teaspoon white urad dal and fry until dal is lightly browned.

Tempering ingredients added to a pan.

Pour the tempering over the chutney and mix well. Serve.

Tempering poured over ready tomato coconut chutney.

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Tomato Coconut Chutney is a delicious South Indian chutney made with fresh tomatoes, coconut, and a few other ingredients. Use my easy recipe to make it.
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Tomato Coconut Chutney Recipe

Tomato Coconut Chutney is a delicious South Indian chutney made with fresh tomatoes, coconut, and a few other ingredients. Use my easy recipe to make it.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 people

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
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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 dal is lightly browned.
  • Pour the tempering over the chutney and mix well. Serve.
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