Tomato Coconut Chutney
by Tarla Dalal
tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with amazing 14 images.
tomato coconut chutney recipe is a South Indian tomato coconut chutney which is a popular dosai chutney served in Tamil Nadu. Very few ingredients like tomatoes, grated coconut, shallots, chana dal, urad dal and Indian spices goes into making coconut tomato chutney.
Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and we show you how to make tomato onion coconut chutney recipe.
To make tomato coconut chutney recipe we have started by heating oil and further adding and roasting chana dal and urad dal. Both the dals will give unique and nutty taste to our chutney. Next, we have added red chili and curry leaves, cooked everything together. Further, add tomatoes, use nice ripe ones. Followed by addition of shallots and grated coconut. Cook and mix well. Once cooked and cool, transfer to a blender and blend until smooth. Your tomato coconut chutney is ready.
South Indian style tomato coconut chutney goes really well with Idlis, dosas, vadas and appam. Coconut tomato chutney is my go to chutney on weekends for breakfast. It is extremely quick and easy to make and its my family's favorite chutney. Also, you can store tomato coconut chutney the refrigerator for 2 days but you need to pack it in a air tight container. It is best when freshly prepared.
Enjoy tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with detailed step by step recipe photos below.
Tomato Coconut Chutney recipe - How to make Tomato Coconut Chutney
Preparation Time: Cooking Time: Total Time:
Makes 0.5 cup
For Tomato Coconut Chutney
1/2 cup chopped tomatoes
1/4 cup grated coconut
1 tbsp oil
1/2 tsp chana dal (split bengal gram)
1/2 tsp urad dal (split black lentils)
4 whole dry kashmiri red chillies , broken into pieces
5 to 6 curry leaves (kadi patta)
8 shallots (madras onions) , peeled
salt to taste
For tomato coconut chutney
- For tomato coconut chutney
- 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.
- Add the tomatoes and onions and sauté on a medium flame for 3 minutes.
- Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.
- Allow it to cool completely. Once cooled, blend in a mixer till smooth.
- Serve the {span class="bold1"}coconut tomato chutney{/span} immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
Tomato Coconut Chutney Video by Tarla Dalal
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What are Chutneys?
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What are Chutney's? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
There are different types of chutneys – wet chutneys and dry chutneys. While most wet chutneys are the most delicious when freshly made, some wet chutneys can also be kept in the fridge and used for a couple of days. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutneyfrom Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav. You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.
Method for Tomato Coconut Chutney
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For making the tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | heat the oil in a broad non-stick pan. Refined oil can be substituted with coconut oil for a more authentic flavour.
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Add the chana dal. When toasted, they provide a crunchy mouthfeel to the chutney.
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Add the urad dal. They provide a unique flavour to the South-Indian tomato coconut chutney.
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Add the red chillies.
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Add the curry leaves. These are the most popular ingredients that go in the South-Indian tadka.
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Sauté on a medium flame for a few seconds or till the dals are light brown and chillies, curry leaves have turned crispy.
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Add the tomatoes. Make use of fresh, red ripe tomatoes to get a flavourful tomato coconut chutney.
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Add the onions. While we have made use of shallots, if you don’t have then make use of regular onions.
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Sauté on a medium flame for 3 minutes or till the tomatoes are soft and mushy.
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Add the coconut. We have use freshly grated coconut. To grate the coconut quickly, toss some roughly chopped pieces into a mixer jar and coarsely grind it.
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Add the salt.Mix well and sauté on a medium flame for 1 to 2 minutes.
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Transfer in a bowl or plate and allow it to cool completely.
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Once cooled, transfer the contents into a mixer jar. Blend in a mixer till tomato coconut chutney is smooth. We have not used any water as the tomatoes and coconut’s moisture is enough but, if you want a smooth chutney then add little water while grinding tomato coconut chutney | coconut tomato chutney | South Indian tomato coconut chutney |
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Serve the red coconut chutney immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
| Energy | 23 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.4 g |
| Fiber | 0.4 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 29.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2.3 mg |
| Folic Acid | 2.7 mcg |
| Calcium | 6.4 mg |
| Iron | 0.1 mg |
| Magnesium | 2.7 mg |
| Phosphorus | 9.9 mg |
| Sodium | 1.5 mg |
| Potassium | 25.4 mg |
| Zinc | 0.1 mg |
Chutney was delectable n satiating to the taste buds..simple to make n yummy to tummy😃😃
Excellent easy recipe.very tasty!
Tomatoes, shallots and grated coconut make a mild spiced coconut chutney which goes with any food.