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Tomato Coconut Chutney

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.
Servings: 4
Course: Dips & Chutneys
Cuisine: Indian
Total Time: 20 minutes

Ingredients

  • 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

Instructions

  • 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.