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Tomato and Coconut Chutney

Manjiri Chitnis
Fresh and delicious this tomato and grated coconut chutney adds a pop of colour and vibrancy to your dishes
5 from 4 votes
Prep Time 2 mins
Cook Time 2 mins
Course Side Dish
Cuisine Indian
Servings 6 servings


  • Blender/Mixer-Grinder


For grinding the chutney

  • 55 gm Grated coconut - 1/4 cup
  • 1/2 large Tomato or 1 small
  • 3 Kashmiri red chillies dried
  • ½ Green Chilli
  • 1 tsp Chana dal or yellow Bengal gram split and without skin
  • Ginger - a small knob about the size of your thumbnail
  • 2 Small cloves Garlic - without skin
  • Salt as per taste
  • Water - add according to consistency

For the tadka or tempering

  • 1 tbsp Oil
  • 5 Curry Leaves
  • 1 tsp Mustard seeds
  • 1/2 tsp Urad dal (split black lentil without skin)


  • Heat a pan on a medium flame and pan roast the chana dal till it turns a dark brown colour, do not allow it to burn, gently keep moving it on the pan with a wooden spatula. Set aside to cool
  • Halve the tomato and add into the blender
  • Add the freshly grated coconut, I buy a frozen packet from my local Indian store, have a look at the photograph in my post
  • Remove the skin of the ginger - this is best done using the back of a spoon if the ginger is fresh - it will come off easily, of not use a knife
  • Now add the garlic cloves, Kashmiri red chillies, and salt. You can increase or decrease the number of Red Chillies depending on how hot you want the chutney to be
  • Add the roasted chana dal which should have cooled down by now
  • Add about one and a half tbsp water and grind to a thick coarse paste-like consistency.
  • The water level depends on how you would like the consistency to be. I generally add a little more water after the first grind and give it one more pulse in my Froothie to get a better pouring consistency
  • Decant the chutney into a bowl
  • Heat the oil in a kadhai or saucepan and add the mustard seeds in the hot oil
  • Once the seeds begin to pop add the urad dal and let it brown, then throw in the fresh curry leaves
  • Pour this hot tadka mixture onto the chutney and serve fresh with steaming hot idlis or dosas
Keyword Chutney