Tomato Coconut Chutney is a fresh, flavorful side with gentle heat and a hint of tanginess. Toasted urad dal adds warmth and texture. It comes together quickly and pairs beautifully with idli, dosa, or rice.
This tangy chutney blends sautéed tomatoes, nutty urad dal, spicy green chillies, and fragrant coconut. The ingredients are lightly fried, cooled, and blended. Serve it with idli, dosa, or rice.
Tomato Coconut Chutney Recipe
Tomato Coconut Chutney
Tomato Coconut Chutney is a fresh, flavorful side with gentle heat and a hint of tanginess.
6
servings10
minutes10
minutesIngredients
Tomato (big size) – 1
Coconut – 1/2 cup
Green Chillies – 3 to 4
Urad dal – 1 tablespoon
Oil – 2 teaspoons
Mustard – 1/4 teaspoon
Asafoetida powder – 2 pinches
Curry leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Wash and slice the tomato.
- In a kadai put a teaspoon of oil and add urad dal. Fry till it becomes light brown.
- Add green chillies and fry for few seconds.
- Then add the tomato slices and fry for few seconds.
- Finally add the coconut gratings and stir well.
- Transfer the fried items to a plate and allow to cool.
- Then grind it along with salt adding little water to a paste.
- In a tadka ladle put a teaspoon of oil and when it is hot add mustard, asafoetida and curry Leaves. Pour this seasoning over the chutney and mix well.