Introduction
Tomato coconut chutney is a smooth, gently spiced side dish made with ripe tomatoes and fresh coconut. It is commonly served with South Indian breakfasts such as idli, dosa, and uttapam, adding balance and freshness to the meal.
This chutney is ideal for home cooking because it comes together quickly, uses basic ingredients, and does not require soaking or fermentation. The method is simple and beginner-friendly, with clear steps and forgiving timings.
Recipe Information
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Serves: 4
Difficulty level: Easy
Ingredients
For the chutney base
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2 medium ripe tomatoes, roughly chopped
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½ cup fresh grated coconut
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1 tablespoon oil
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1 small onion, chopped
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1 garlic clove
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1 dried red chilli
Seasoning
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Salt to taste
For tempering
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1 teaspoon oil
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½ teaspoon mustard seeds
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6 to 8 curry leaves
Step-by-Step Method
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Heat 1 tablespoon oil in a small pan over medium heat.
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Add the chopped onion and cook for 3 to 4 minutes until soft and lightly golden.
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Add the garlic clove and dried red chilli. Cook for 30 seconds until aromatic.
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Add the chopped tomatoes and a pinch of salt. Cook for 4 to 5 minutes until the tomatoes soften and release their juices.
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Turn off the heat and allow the mixture to cool slightly.
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Transfer the cooked mixture to a blender. Add the grated coconut and blend to a smooth chutney, adding a little water if needed.
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Adjust salt and transfer the chutney to a serving bowl.
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For tempering, heat 1 teaspoon oil in a small pan.
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Add mustard seeds and let them crackle.
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Add curry leaves and cook for a few seconds.
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Pour the hot tempering over the chutney and mix gently.
Cooking Tips
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Use ripe tomatoes for better flavour and natural sweetness.
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Do not add too much water while blending, as the chutney should be thick and spoonable.
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Tempering should be poured over the chutney while hot for the best aroma.
Variations
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Less spicy: Remove the dried red chilli or use only half.
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Without onion: Skip the onion and increase coconut slightly for a milder taste.
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With peanuts: Add 1 tablespoon roasted peanuts while blending for a nuttier flavour.
Serving Suggestions
Serve this chutney with idli, dosa, uttapam, or medu vada. It also works well as a spread for sandwiches or wraps when lightly thinned.
Storage and Reheating
Store in an airtight container in the fridge for up to 2 days.
Stir well before serving. This chutney is best enjoyed cold or at room temperature and does not need reheating.
