Tomato Coconut Chutney is a typical south Indian dish that goes well with Idly, Dosa, appam and even with Pongal. It is a simple chutney recipe that can be made in 15 mins. You can make this chutney in both the thick and thin consistency according to your taste. Both consistencies make a good combination for the south Indian dishes.
I have made this chutney with less spice but you can adjust the spice according to your tastebuds. Be it the less spice or more spice, this tomato coconut chutney will satisfy your tummy. I can make sure that you will relish this chutney with your friends and family. You can also check out my other Chutney recipes here.
- Preparation time : 5 mins
- Cooking time : 15 mins
- Servings : 2 Persons
- Course : Side Dish (Chutney)
- Cuisine : Indian
Ingredients for making Tomato Coconut Chutney
- 2 tomatoes (Roughly Chopped)
- 6 to 7 shallots
- 2 Dried Red chillies
- 1/2 cup grated coconut
- Few curry leaves
- 2 tbsp oil for Sauteing
- Salt to taste
For Tempering
- 1 tbsp oil
- Few curry leaves
- 1/2 tsp mustard seeds
Steps for making Tomato Coconut Chutney
- Heat the oil in the pan and add dry chillies to it. Roast it for few seconds on the low flame and keep it aside.
- Then add shallots to the pan and saute them until they become translucent. You can cut the shallots if they are a bit large so that they get sauteed well in the oil.
- Once they turned translucent, add roughly chopped tomatoes and few curry leaves. Saute them until it becomes soft and semi-mushy. Sprinkle salt at this stage.
- Then add grated coconut and saute them until the raw smell goes off. Saute them in the medium flame so that the coconuts will not get burnt.
- Then add 1/4 cup of water while sauteing and let it boil for few seconds. Turn off the stove and allow the mixture to cool for grinding.
- Once they cooled to room temperature, transfer the tomato coconut mixture to the blending jar. Before blending the mixture, grind the roasted red chillies in the same jar so that the chillies will grind well with the tomato mixture. Blend it to a smooth paste.
- After blending the chutney, transfer to a serving bowl. Then heat the oil in a Kadai and add mustard seeds. Once they crackle, add few curry leaves and pour it over the tomato coconut chutney. You can add urad dal as well. Serve your hot and delicious tomato coconut chutney with Idly, Dosa or Appams.
Quick Tips
- Sprinkle some salt while sauteing onions and tomatoes so that they get cooked fast.
- To make chutney thin, add a cup of water and bring it to a boil. You can adjust the spices according to your taste.
- Do not pour excess water so that the chutney may lose its normal taste.
- Saute the dry red chilli on the low flame so that it will not get burnt.
If you are willing to read my other side dish recipes, click Here
To read my other main dish recipes, click Here
