Tomato Coconut Chutney

Tomato Coconut Chutney

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Easy and quick to prepare. Almost all South Indian snacks are served with a variety of chutneys on the side.

This is a popular dosai chutney served in Tamil Nadu. This cooked chutney stays well for upto 2 days in an air-tight container in the fridge, but it is best when freshly prepared.

Tomato Coconut Chutney recipe - How to make Tomato Coconut Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 0.5 cup
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  1. Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.
  2. Add the tomatoes and onions and sauté on a medium flame for 3 minutes.
  3. Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.
  4. Allow it to cool completely. Once cooled, blend in a mixer till smooth.
  5. Serve immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
Nutrient values (Abbrv) per tbsp
Energy23 cal
Protein0.3 g
Carbohydrates1.4 g
Fiber0.4 g
Fat1.8 g
Cholesterol0 mg
Sodium1.5 mg
Tomato Coconut Chutney Recipe by Tarla Dalal


Tomato Coconut Chutney
 on 08 Sep 18 10:52 AM

Tomato Coconut Chutney
 on 10 May 17 11:46 PM

Excellent easy recipe.very tasty!
Tarla Dalal
11 May 17 04:37 PM
   Thank You Uma, great to know that you liked the recipe. Do keep trying more and more recipes and share your feedback. Happy Cooking!!!
Tomato Coconut Chutney
 on 15 Mar 13 04:48 PM

Tomatoes, shallots and grated coconut make a mild spiced coconut chutney which goes with any food.