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Tomato - Coconut chutney

Tomato chutney is a basic side dish in south India cuisine that is made in different ways. There are multiple ways of making the tomato chutney. I learnt this recipe from my Aunt. This chutney is a perfect blend of tomatoes, onions and coconut. This chutney goes well with idly and Dosa.


  • Oil to sauté
  • 1 teaspoon of mustard
  • 1 teaspoon of urad dal
  • 1 dry red chilly
  • 3 cloves of garlic
  • 4 small size tomatoes
  • 1 medium size onion
  • 4 green chillies
  • 4 to 5 pieces of coconut
  • Salt as needed
  • Garnishing - Curry leaves


  • Pressure cook the tomatoes for 1 whistle. Allow it to cool down. Now peel of the skin and keep it aside.
  • Heat the kadai and add 2 spoons of oil.
  • Add the green chillies and garlic.
  • Sauté in low flame.
  • Add finely chopped onions and the salt required.
  • Add the peeled tomatoes once the onions are translucent.
  • Sauté it in low flame till the tomatoes are smashed well.
  • Switch of the stove. Now add the grated coconut and sauté it in the heat of the kadai.
  • Allow it to cool and grind it in a mixer jar.
  • Make tadka with mustard, urad dal, red chilli and curry leaves.


       Spicy and tasty chutney is ready!  Serve it with idly or dosa.

 Tips / variations: 

  • I’m adding the grated coconuts as it will be easy to grind.
  • You can add the finely chopped coconut too.

Shelf Life:

  • It can stay good for a day if stored in the fridge.

Nutrients value:

  • Tomatoes are a powerful antioxidant, super rich in Vitamin C and good for the heart. 
  • Onions helps to boost your immunity and regulate your blood pressure.
  • Coconut supports immune system health and reduces the risk of heart health and improves good cholesterol.