What better accompaniment to a meal than a spicy, tangy chutney? This Tomato Coconut Chutney pairs beautifully with breakfast staples like idli and dosa. Growing up, our breakfast was often served with sambar, podi, or chutney, and among the many variations of coconut chutney, this one was a family favorite.
Weekends were special—Amma would make this chutney alongside an elaborate breakfast, and we would compete to see who could eat the most hot dosas. Fast forward to today, and history repeats itself. This morning, as soon as I made this chutney, our kitchen turned into a live dosa station! The dosas never even made it to the dining table—we devoured them right there in the kitchen. My husband stood feeding the three of us while I flipped the dosas, making this a cherished core memory for our family.
I knew I had to document this special recipe, so here it is.
Tomato Coconut Chutney
Lets look at how to make spicy tangy tomato-coconut chutney.
Ingredients
- 10 Indian shallots (or 3 European shallots), sliced
- 4 medium tomatoes, chopped
- ½ cup grated coconut
- 1 tbsp coconut oil
- Salt, to taste
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- ⅛ tsp asafetida
- 2 tbsp water (adjust as needed)
For Tempering
- 1 tsp coconut oil
- ½ tsp mustard seeds
- 1 dried red chili
- 1 sprig curry leaves
Instructions
- Heat 1 tbsp coconut oil in a cast-iron pan. Add the sliced shallots and sauté for 1 minute until tender.
- Add the chopped tomatoes and salt. Sauté until the tomatoes are well-cooked and start releasing oil from the sides.
- Stir in 1/4 tsp turmeric powder, 1 tsp chili powder, and 1/8 tsp asafetida. Mix well and cook for another minute before turning off the heat.
- Allow the mixture to cool, then transfer it to a blender jar. Add grated coconut and 2 tbsp of water. Blend into a smooth paste. Adjust salt if needed.
- Transfer the chutney to a bowl.
- Heat 1 tsp coconut oil in a small skillet. Add 1/2 tsp mustard seeds and 1 dried red chili. Once the mustard seeds splutter, turn off the heat and add a sprig of curry leaves
- Pour the tempering over the chutney and mix well. Serve with hot dosas or idlis and enjoy!
Pro Tips for the Best Tomato Coconut Chutney Chutney
- Use Shallots for the most authentic flavor. If unavailable, red onions works too.
- Sauté the tomatoes well until they soften completely and oil sparates from sides—this deepens the flavor.
- Adjust spice levels to your taste by increasing or decreasing the red chili powder.
💬 Tried Tomato Coconut Chutney recipe? I’d love to hear your thoughts! Leave a comment below and let me know how it turned out.
📸 Share your creations! Tag me on Instagram @platefullofyumm so I can see and share your delicious plates!