This South Indian tomato coconut chutney recipe is my mom's, and I've been making it for years now. It's a basic recipe you can pull together in under 10 minutes (not counting cooling time) with fresh or canned tomatoes. One of my go-to breakfast chutney options for dosa or idlis. On days when I make this chutney, I don't even need sambar!
Recipe at a glance
- ⏱️ Prep Time: 5 minutes
- 🍳 Cook Time: 10 minutes
- 👥 Servings: 2 people.
- 🔥 Cook Method: Stovetop
- ⭐ Difficulty: Easy
- 😋 Recipe Highlights: A thick, creamy chutney with roasted tomatoes and coconut with aromatics. Best served with dosas and idlis. More serving options listed below.
- 🎯 Key to Success: Sauté and cook the tomatoes in oil until they turn mushy.
Jump to:
Honestly, my basic coconut chutney is easier to make than this one, as this tomato coconut chutney needs to be sautéed and cooked first. But what to do... a girl gets bored, and dosas, idlis, and upmas are such daily staples that they need a chutney that keeps things interesting, right?
I usually prepare a double batch because it keeps well in the fridge and makes mornings easy.
Ingredients you'll need
This tomato coconut chutney is made without garlic but has a bit of ginger. As I am an expat, I buy freshly grated coconut and freeze it. If you are planning to use frozen grated coconut, make sure it is completely thawed before adding it to the blender.
For the chutney:
- Grated coconut: Fresh is best for flavour and texture, but frozen grated coconut works too; just make sure it's fully thawed before you add it to the blender, or the chutney won't grind smoothly.
- Ripe tomatoes: Go for tomatoes that are soft and fully ripe; they break down faster and give the chutney its tang. Heirloom or vine tomatoes work well here.
- Red onion: Adds a slight sweetness once sautéed. You can swap in shallots or a regular yellow onion if that's what you have.
- Ginger: Freshly chopped ginger adds warmth. This version skips garlic, but you're welcome to add a clove or two if you like that flavour.
- Dried red chilli: Adjust the quantity. Kashmiri chillies are a good swap if you want colour without too much heat.
For tempering/tadka:
- Mustard seeds
- Urad dal: Adds a light, nutty crunch to the tempering. You can skip it if you don't have any on hand, though it does add a nice texture.
- Curry leaves: Fresh curry leaves give the best aroma, but frozen ones work in a pinch; just add them straight from the freezer.
You'll also need coconut oil or cooking oil - coconut oil brings a more traditional flavour to the tempering, but any neutral cooking oil works just as well if that's what you have.
See recipe card for quantities.
How to make?
Follow these simple steps to recreate my favourite chutney recipe, and don't forget to tell me if you loved it. For the detailed recipe, scroll down to the recipe card.
Heat coconut oil in a shallow pan over medium heat. Add roughly chopped red onion and sauté until the onions turn translucent.
Next, add the dried red chillies and chopped ginger and sauté until fragrant.
Next, add the chopped tomatoes along with a pinch of salt and cook on medium heat until they become soft and mushy, stirring occasionally.
This will take anywhere from 5 to 8 minutes. We only want the tomatoes to break and get soft. Don't need it to become a sauce.
Season the mixture with salt to taste. Switch off the heat and add grated coconut. Stir well to combine all the ingredients. Remove the pan from the hob and let it cool.
Transfer the cooled mixture to a blender or food processor.
Blend until you achieve a smooth and creamy consistency. You don't need to add any water to blend.
Transfer the chutney to the serving bowl. Don't forget to add a little water to clean out the jar. Now, get on to prepare the tadka (tempering)
How to do tadka?
In a separate small pan, heat coconut oil over medium-high heat. Add mustard seeds and allow them to splutter. Next, reduce the heat and add the urad dal. Once the dal starts to turn golden, add the curry leaves. Switch off and swirl the pan before pouring this sizzling tadka over the blended chutney. Mix well to combine the flavours.
Top Tip
The tadka is a crucial step that adds flavour and brings the chutney to life. So it can make or break the taste. Do not skip it or step away from the pan. Dedicate two minutes of uninterrupted focus to ensure your ingredients don't get burnt.
Serving Suggestions
This tomato coconut chutney is the kind of all-rounder that fits into almost every South Indian breakfast spread. If you're the type who likes to switch things up, try it alongside a refreshing cucumber dosa or fluffy idlis made with basmati rice batter. It also pairs beautifully with soft, spongy vellayappam, or spooned generously over a warm bowl of rava upma on those mornings when you want something more filling.
On busier days, I like to spread a leftover chutney over bread for a quick sandwich! And when I'm in the mood for something heartier, a bowl of warm kichudi topped with a dollop of this chutney rounds things off perfectly.
Variations
My mom's tomato coconut chutney is so versatile that you can experiment with other tasty variations like:
- Roasted Peanuts: Incorporate roasted peanuts for added crunch and a nutty flavour.
- Garlic: If you love garlic, toss in a few cloves while sautéing the onions for a robust garlic-infused tomato chutney.
- Tamarind: Include a small amount of tamarind pulp or paste for an extra tangy kick.
FAQs
How long does tomato coconut chutney last, and can I freeze it?
Stored in an airtight container in the fridge, this chutney stays fresh for 2 to 3 days. Since it's made with coconut and no preservatives, it's best enjoyed fresh, but you can freeze it in a freezer-safe container for up to a month. Thaw it in the fridge overnight and give it a good stir before serving.
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work in a pinch if ripe fresh ones aren't available. Just drain off any excess liquid before adding them to the pan, so the chutney doesn't turn out too watery.
Is this tomato coconut chutney vegan?
Yes, as long as you use coconut oil (rather than ghee) for both sautéing and the tadka, this recipe is entirely vegan.
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Related
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📖 Recipe Card
Tomato Coconut Chutney Recipe (South Indian Chutney for Dosa & Idli)
Ingredients
- 2 teaspoon coconut oil
- small red onion
- 2 to 3 dried red chillies, (adjust)
- 1 teaspoon ginger, thumb tip size
- 2 medium-sized tomatoes
- ½ cup grated coconut
- salt to taste
For Tadka
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- curry leaves
Instructions
Sauté
- Heat coconut oil in a shallow pan.2 teaspoon coconut oil
- Add chopped red onion and sauté until the onions turn translucent.small red onion
- Add the dried red chillies and ginger and sauté the ingredients release a fragrant aroma.2 to 3 dried red chillies (adjust)1 teaspoon ginger thumb tip size
- Add the chopped tomatoes to the pan. Season with salt and cook until they become soft and mushy, stirring occasionally.2 medium-sized tomatoessalt to taste
- Add the grated coconut and give a good mix. Switch off and allow the mixture to cool down to room temperature.½ cup grated coconut
Blend
- Transfer the cooled mixture to a blender or food processor. Blend until you achieve a smooth and creamy consistency. Remove the content to a serving bowl.
- Use a few tablespoons of water to wipe clean the blender and add it to the bowl. Stir, taste and adjust the salt if required.salt to taste
Tadka
- In a separate small pan, heat coconut oil over medium-high heat. Add the mustard seeds and let it splutter.1 tablespoon coconut oil½ teaspoon mustard seeds
- Next, reduce the heat to low-medium and add the urad dal. Let them turn golden before you can add the curry leaves.½ teaspoon urad dalcurry leaves
- Switch off and pour the hot tadka over the bowl of chutney. Your Coconut Tomato Chutney is ready to be served! Enjoy it with hot dosas, idlis, or as a tasty accompaniment to any South Indian meal.
Notes
- If you are planning to use frozen grated coconut, make sure it is completely thawed before adding it to the blender.
- Doubling the recipe? Scale everything up, but go easy on the dried red chillies, since the spice level doesn't always double as cleanly as the other ingredients.
Nutrition Info
Nutritional information is an estimate provided for informational purposes only. Values may vary based on ingredient brands, cooking methods, and portion sizes.
Here is a good read about Indian chutney. I loved the Chutney map of India.
Anita says
Forgot to add the stars. Hehe.
Anita says
I have been wanting to try this recipe ever since I saw you shared. Made today for breakfast and served with idi. my family loved it.