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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


  • 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


  • 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.


Calories: 174kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Sodium: 80mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 4.8mg | Calcium: 34mg | Iron: 1.6mg