Tomato & Coconut Chutney

Tomato & Coconut Chutney

  • Servings: 2-3
  • Difficulty: easy
  • Print

Tomato & Coconut Chutney






Ever since I have come back from Kashmir, I have been a bit of a snoozy cook partly trying to readjust to former routine and partly trying to use up ingredients in the kitchen.

Today’s chutney recipe was born out of one  such snoozy moment.

Needed an accompaniment to go with sprouted moong and carrot idli I was having for dinner and had some tomato and freshly grated coconut kicking around in the refrigerator. Le voilà!

A very good friend of mine believes that unplanned experiences turn out to be the best and most memorable ones. This recipe is a testament of that.

If you plan to try it, feel free to substitute/add/modify with whatever you have lying around.

Goes very well with idli, dosa, as a sandwich spread or even as a dip for Indian themed dinner party. Will stay good in the refrigerator for up to a week.


1 Cup freshly grated coconut

2 Tomato, large and ripe

15-20 Curry lreaves

1 Onion

Fresh ginger, the size of your thumb

3-4 Fresh chilli (red or green)

1 Tablespoon dalia dal (roasted split bengal gram)

1 Tablespoon urad dal (black gram)

1 Teaspoon mustard seed

1 Teaspoon asafoetida

1/2 Cup water

1 Tablespoon peanut or sesame oil

Salt to taste


  1. Peel, wash and roughly chop the onion.
  2. Wash and roughly chop the tomato.
  3. Wash and slice the chilli.
  4. Peel, wash and chop the ginger.
  5. Wash the curry leaves.
  6. Heat the oil in a frying pan.
  7. Once it is hot, lower the heat and throw in the mustard seeds.
  8. As soon as they start spluttering, add the asafoetida.
  9. Stir for about 15 seconds and add the dalia dal and urad dal.
  10. Cook for a few minutes till both the dals turn a shade darker.
  11. Next, add the curry leaves and stir for a couple of minutes till they become slightly crispy.
  12. Add the onions, chilli and ginger along with salt to taste.
  13. Mix well, cover and cook for 5 minutes.
  14. Uncover and add the grated coconut.
  15. Stir around a bit and cook for about 5 minutes till the coconut turns a bit toasty. You will also get a nice coconut-y aroma.
  16. Add the tomatoes and water.
  17. Mix well, cover and cook for about 8 minutes.
  18. Take the pan off the stove and let the mixture cool down completely.
  19. Once cool, put in a blender or a food processor and blend till you get smooth consistency.

2 thoughts on “Tomato & Coconut Chutney”

  1. 🙂 Ishita, this time you have stumped the imagination of my taste-buds. Try as i might, i can’t imagine the combination of tomato and coconut… But i like both, so it must be good! How very inventive of you. Hugs!

    1. Teagan, to be perfectly honest, I wasn’t sure how the marriage of two would work. But work it does I can assure you :-).

      Thank you so much for your comment. Wishing you a great week ahead.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s