Tomato Coconut Chutney

Servings: 4
Cuisine: Indian
Course: Dips & Chutneys
Time: 20 minutes
Rate the Recipe:
Spicy, tangy, and absolutely delicious. This is my version of the Tomato Coconut Chutney that works perfectly with idlis and dosas. Try out this easy to cook recipe.


  • 1 medium tomato chopped
  • 1 medium onion chopped
  • 6-8 cloves of garlic chopped
  • 1" piece of ginger chopped
  • 1 tsp dhuli urad dal (split black gram)
  • 1 tsp chana dal (split chickpea)
  • 1/2 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 tbsp oil
  • 2 whole red chillies
  • 1/2 cup desiccated coconut
  • 1 tsp salt

For the Tempering

  • 1/2 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 tbsp oil


  • To begin, heat oil in a pan. Add in mustard seeds, curry leaves, and whole red chillies. Allow them to crackle.
  • Add in the urad dal and chana dal and cook until they change color.
  • Next, add in the chopped garlic and ginger. Saute for a few minutes.
  • Add in the onions and saute until translucent.
  • Next, add the tomatoes and cook until they soften. Add in the salt and mix well.
  • Allow the mixture to cool completely. Once cooled, add in the desiccated coconut and blend into a smooth paste. You can add water if required.
  • Transfer the chutney to a bowl. Check the salt and add more if required.
  • Finally, prepare the tempering. Heat oil in a pan. Add in mustard seeds and curry leaves. Allow them to crackle. Pour the mixture over the chutney.
  • The Tomato Coconut Chutney is ready to serve. Enjoy it with uttapams, idlis, or dosas.

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