Tomato Coconut Chutney Recipe – Tomato Kobbari Pachadi Recipe – South Indian Chutney Recipes 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:

Print Recipe

Tomato Coconut Chutney Recipe

How to make Tomato Coconut Chutney recipe. A South Indian chutney recipe made with tomato and fresh coconut. 

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Chutney, Condiments

Cuisine: South Indian

Servings: 6

Calories: 174kcal

Author: Hari Chandana Ponnaluri

Ingredients

• 2 cups Fresh Coconut
• 1 cup Chopped Tomato
• 1 inch piece Ginger
• 2 tsp Red Chilli Powder or to taste
• 1/4 cup Roasted Bengal Gram
• 2 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• Few Curry Leaves
• Salt to taste
• A pinch of Hing

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.

Tomato Coconut Chutney Recipe with Step by Step Photos:

• 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.