Tomato Coconut Chutney

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Tomato Coconut Chutney is a delightful chutney that goes fantastically well with idli and dosa. I was trying to make some chutney on Sunday night with very little time and this is what I came up with. Believe me it tastes delicious! This Tomato Coconut Chutney is a simple recipe that you will love. It pairs well with idli, dosa and vada. It is a lightly spiced chutney without any onion and garlic.

Watch: How To Make Tomato Coconut Chutney To Go With Your South Indian Meal

South Indian food fan? Why not enjoy it like you do in restaurants. Round off your special meal with this tomato coconut chutney, which is very easy to make.

Watch: How To Make Tomato Coconut Chutney To Go With Your South Indian Meal
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Tomato coconut chutney recipe is a must-try.

Highlights

  • South Indian meal is incomplete without coconut chutney.
  • Red tomato coconut chutney is also a great option.
  • Watch the recipe video to make it at home.

No south Indian meal is complete without coconut chutney. You will always find your dosa, idli, uttapam, appam and south Indian meals served with different chutneys in restaurants. White coconut chutney is definitely present; there is another tangy yet creamy red chutney accompanying the coconut chutney, which lifts up the whole meal. That red chutney is also coconut chutney, mixed with tomatoes. It complements the nutty flavour of regular coconut chutney and adds a tinge of zing to the dish. So today we are going to learn how to make authentic, restaurant-style South Indian red coconut chutney at home.

If you are a fan of south Indian food and love to make it at home, why not enjoy it like you do in restaurants. Round off your special meal with this tomato coconut chutney, which is very easy to make.

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Blend together diced onions and tomatoes to make a puree. Add grated coconut (freshly grated, if possible), whole red chillies, red chilli powder, salt, lime juice, and grind again. Then make tempering for the chutney by frying mustard seeds, hing, curry leaves and chana dal in oil. Pour over the chutney and serve.

Tomato Coconut Chutney – కొబ్బరి & టమాటో పచ్చడి – Andhra Recipes Telugu Vantalu

This is a Text Recipe

Enjoy to Cook & Serve – Family that Eats Together also Stays Together

Recipe Text

Ingredients:

  • Tomatoes – 2 (200gms)
  • Onion – 1-Small (55gms)
  • Grated Coconut – 3Tbsps
  • Green Chili – 1
  • Red Chilies – 2
  • Ginger – 1” Piece
  • Roasted Bengal Gram (Putnala Pappu) – 2Tbsps
  • Salt – To Taste (1/2tsp)
  • Water – As Required
  • Oil – 1Tbsp
  • For Seasoning:
  • Mustard Seeds – 1/2tsp
  • Curry Leaves – 1Sprig (8 Leaves)
  • Chopped Coriander Leaves – 1Tbsp
  • Asafoetida – 1/2 Of 1/8tsp
  • Oil – 2tsp

Preparations:

Wash and chop tomatoes into small pieces.

Peel and chop onion into small pieces.

Wash coriander and chop finely. Wash curry leaves and if the leaves are big, chop them finely.

Break green chili and red chilies into pieces.

Method:

Heat a pan and add 1Tbsp oil. When oil is hot and add onions, green chili pieces, red chili pieces and fry. After few seconds, add roasted bengal gram and mix. Then add tomato pieces, ginger pieces and salt. Mix well and cook covered on medium flame for 3 minutes or till tomatoes are soft and oil starts separating. Now switch off the flame and transfer the mixture to a plate to cool. Transfer the cooked and cooled mixture to a mixie jar and grind along with grated coconut and water to a smooth paste. Transfer the prepared chutney into a serving bowl.

Seasoning:

Heat a pan and add 2tsps oil. When oil is hot add mustard seeds and allow them to pop. Switch off the flame and then add asafetida, chopped curry leaves and chopped coriander leaves and mix. Pour the seasoning on the prepared chutney and serve.

Points To Observe:

Tomatoes provide tanginess, onions give a sweet flavor, grated coconut gives body and taste and roasted bengal gram gives a soft (KAMMATI RUCHI) taste to the chutney.

This chutney goes very well as a dip with chips, salad sticks and with grilled panner or grilled tofu.

This chutney can also be served as an accompaniment with dosas, idlis, vada and upma.

This tomato coconut chutney is easily made with few ingredients that are easily available in any pantry.

Enjoy !!!!!!!!!!!!!!

Tomato Coconut Chutney | Chutney for Idli and Dosa | how to make tomato coconut chutney

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.

tomato_coconut_chutney
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Other Chutney Varieties 

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

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.

Tomato Onion Chutney Recipe (Without Coconut)

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Sweet and spicy tomato onion chutney
Sweet and spicy tomato onion chutney
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Sweet and Spicy Side Dish

Tomato onion chutney is unique among chutneys because it doesn’t include coconut. Sweet, spicy, and tangy flavors come from tamarind, tomatoes, jaggery, and red chilies. Finished with sauteed mustard seeds, white lentils, curry leaves, ginger, and garlic, this chutney becomes an aromatic and delicious accompaniment to many meals.

You can make this chutney in under 20 minutes, and it pairs well with cooked rice, dosa, and idli.

Cook Time

Prep timeCook timeReady inYields
8 min10 min18 min3 servings
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Ingredients

  • 1 tablespoon urad dal (white lentils)
  • 1 teaspoon mustard seeds
  • 6-8 curry leaves
  • 2 teaspoons oil
  • 2 dry red chilies, broken, use less spicy chilies
  • 1/4-inch ginger, chopped
  • 1/2 cup onions, sliced (I used 1/2 onion)
  • 2 tomatoes, chopped
  • 1 tablespoon jaggery, powdered
  • 1 tablespoon tamarind paste
  • 1/4 teaspoon red chili powder
  • 1 teaspoon salt, or to taste

Instructions

  1. Heat oil in a deep bottomed pan. Add mustard seeds and allow them to crackle. Add white lentils, curry leaves, and broken red chilies. Saute over low heat until the lentils become golden brown.
  2. Throw in the ginger and onions. Increase the flame a little. Saute for 30 seconds; then add the tomatoes. Continue to saute for 3 or 4 minutes.
  3. Add powdered jaggery, tamarind paste, and salt. Mix well. Allow the jaggery to melt. Cook until the mixture comes to a gentle boil.
  4. Add red chili powder and mix well. Turn off the heat. Set aside to cool.
  5. When the mixture becomes cold, add it to a mixer and grind to get a smooth sauce.
  6. Transfer the chutney to a serving bowl. Serve with cooked rice, dosa, idli, etc. Enjoy!

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