Tomato Coconut Chutney is made with onion, tomato, coconut, red chilli and coriander leaves, which go well with idli, dosa, paniyaram, uthappam and upma. This is a quick and easy chutney. In addition to the usual coconut chutney or onion chutney, this is a mixture of onion and coconut, although I have added some coriander leaves if you like, and can be replaced with mint leaves.

Other Chutney Varieties 

Mint Coconut Chutney

Paruppu Thogayal

Peanut Chutney

Hotel Style Coconut Chutney

Brinjal Chutney

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Tomato Coconut Chutney

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Tomato Coconut Chutney is made with onion, tomato, coconut, red chilli and coriander leaves, which go well with idli, dosa, paniyaram, uthappam and upma. This is a quick and easy chutney. In addition to the usual coconut chutney or onion chutney, this is a mixture of onion and coconut, although I have added some coriander leaves if you like, and can be replaced with mint leaves. 

Course: Breakfast, dinner, Side Dish

Cuisine: Indian

Keyword: chutney, tomato chutney

Author: Sivagami Meganathan

Ingredients

• 1 tsp Oil
• 1 Onion
• 5 or 6 Red chillis
• 1 Tomato
• 1/4 cup Coconut
• Coriander leaves few Optional
• Salt as needed

To temper

• 4 tsp Oil
• 1/2 tsp Mustard seeds
• Few Curry leaves

Instructions

1. Heat oil in a pan and add chopped onion.

2. Fry the onions until light.

3. Add red chillies and cook for a minute.

4. Add the chopped tomatoes and fry until the tomatoes are tender.

5. Now add the grated coconut and cook for a few minutes.

6. Add the coriander leaves, mix everything well, turn off the heat and let the mixture cool.

7. Add to the mixing jar, add a little water and grind into a smooth paste.

8. Heat oil in a pan and add mustard and curry leaves.

9. Mix the tempering with chutney.

10. Serve hot with idli or dosa.

Method

Step by Step Pictures

1. Heat oil in a pan and add chopped onion.

2. Add red chilis and cook for a minute.

3. Add chopped tomatoes, and cook till the tomatoes become mushy.

4. Now add the shredded coconut, and cook for a few minutes.

5. Add the coriander leaves, mix everything well, and turn off the flame.

6. Add it to the mixer jar, and grind it as a smooth paste with a little water.

7. Temper with mustard seeds and curry leaves.

8. Mix the tempering with chutney. Serve hot with idli or dosa.