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    Home » chutney » Tomato Coconut Chutney Recipe – Tomato Kobbari Pachadi Recipe – South Indian Chutney Recipes for Idli Dosa

    Last Updated: July 17, 2020 | First Published on: March 9, 2016 by Hari Chandana Ponnaluri

    Tomato Coconut Chutney Recipe – Tomato Kobbari Pachadi Recipe – South Indian Chutney Recipes for Idli Dosa

    81 shares
    Jump to Recipe - Print Recipe
    how to make tomato coconut chutney recipes, chutney for idli dosa

    This is an easy and delicious South Indian chutney that goes well with idli, dosa, pongal, upma and any other South Indian breakfast dishes. I have already posted many variations of coconut chutney like Hotel style coconut chutney, Coconut curry leaves chutney, Coconut chana dal chutney, Pudina coconut chutney and Coconut coriander chutney.

    Few More Chutney Recipes on the blog:

    • Carrot Peanut Chutney
    • Radish Peanut Chutney
    • Onion Carrot Chutney
    • Peanut Coriander Chutney
    • Tomato Onion Red Chutney

    Tomato Coconut Chutney Recipe below:

    Tomato Coconut Chutney Recipe

    Hari Chandana Ponnaluri
    How to make Tomato Coconut Chutney recipe. A South Indian chutney recipe made with tomato and fresh coconut. 
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Chutney, Condiments
    Cuisine South Indian
    Servings 6
    Calories 174 kcal

    Ingredients
      

    • 2 cups Fresh Coconut
    • 1 cup Chopped Tomato
    • 1 inch piece Ginger
    • 2 tsp Red Chilli Powder or to taste
    • ¼ cup Roasted Bengal Gram
    • 2 tbsp Oil
    • ½ tsp Mustard Seeds
    • ½ tsp Urad Dal
    • Few Curry Leaves
    • Salt to taste
    • A pinch of Hing
    Prevent your screen from going dark

    Instructions
     

    • Heat a tablespoon of oil in a pan and add the chopped tomatoes. Cook until tomatoes are soft and pulpy.
    • Switch off the flame and let it cool completely.
    • Grind the coconut pieces, ginger, roasted bengal gram, cooked tomatoes, salt and red chilli powder into a paste using water.
    • Adjust the water to get the desired consistency.
    • Heat a tablespoon of oil in a pan for seasoning.
    • Add the mustard dal and urad dal and let them splutter. Add the curry leaves and hing and turn off the flame.
    • Pour this over the prepared chutney and mix until well combined.
    • Serve with idli, dosa, pongal and upma.

    Nutrition

    Calories: 174kcalCarbohydrates: 11gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 80mgPotassium: 247mgFiber: 3gSugar: 3gVitamin A: 335IUVitamin C: 4.8mgCalcium: 34mgIron: 1.6mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Tomato Coconut Chutney Recipe with Step by Step Photos:

    • Heat a tablespoon of oil in a pan and add the chopped tomatoes. Cook until tomatoes are soft and pulpy.
    • Switch off the flame and let it cool completely.
    • Grind the coconut pieces, ginger, roasted bengal gram, cooked tomatoes, salt and red chilli powder into a paste using water.
    • Adjust the water to get the desired consistency.
    • Heat a tablespoon of oil in a pan for seasoning.
    • Add the mustard dal and urad dal and let them splutter. Add the curry leaves and hing and turn off the flame.
    • Pour this over the prepared chutney and mix until well combined.
    • Serve with idli, dosa, pongal and upma.
    You might also like to check these recipes:
    • Gutti Dondakaya Ulli Karam
    • Vazha Pindi Thoran
    • Punjabi Baingan Bharta
    • Mealmaker Paratha
    • Vermicelli Pulihora Recipe
    • Kanchipuram Upma Recipe
    81 shares

    Filed Under: chutney, Vegan Recipes Tagged With: coconut, coconut chutney, tomato

    Reader Interactions

    Comments

    1. Kousikasa g says

      March 10, 2016 at 3:30 pm

      easy to prepare
      good we shall try and respond

      Reply
    2. neela alagumalai says

      March 25, 2016 at 10:21 am

      Good in taste Thanks ?

      Reply
    3. Supriya Kutty says

      May 23, 2020 at 12:39 pm

      Hi Chandana,

      Let me start by saying how lovely your blog is. As a half Telugu 😀 I’m enjoying your collection of Andhra recipes, especially the pachchadis. Keep up the fabulous work!

      Reply
      • Hari Chandana Ponnaluri says

        May 23, 2020 at 1:32 pm

        Thank you so much. Glad you enjoyed the recipes! 🙂

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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