Coconut Tomato Chutney is one of those zesty, filled-with-flavor chutneys you’ll fall in love with! This is my go-to chutney for several dishes like Sooji Upma, Pesarattu, Sprouts Dosa and so on. It is sweet, tangy and spicy, with the refreshing crunchiness of fresh, grated coconut.
Fresh Chutneys
Undoubtedly, chutneys are an integral part of Indian cuisine. To me, chutney is like salsa, to be made fresh and enjoyed fresh. You can sense a change in flavor and texture if you let them sit in the refrigerator for more than 2-3 days. To me, the best way to manage this is by making small quantities which I know I will get through in a couple of days.
Coconut
While several ingredients are used in chutneys, coconut has a special place, especially in South Indian preparations. It is a must-have, with breakfast or ‘tiffin’ dishes like upma, idli, dosa and so on. Basic coconut chutney, which is served with these dishes, is made with roasted chickpeas, fresh coconut, chili peppers and some tempering. Slight variations include fresh mint or cilantro.
Fresh Coconut Tomato Chutney
For the most part, this is an easy recipe to make, despite the longish ingredient list. Except for sautéing tomatoes tempering, there is no cooking involved. I like to cook tempering and tomato separately, so the crunchiness of urad dal comes through. Initially I did not think it was a big deal but realized later how much it matters. It adds its own special texture.
Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Green chili peppers and cilantro in this recipe are blended raw (so is coconut) and provide a host of other nutritional benefits.
Check out our amazing line up of chutneys, while you’re here:
- Yellow Mung Raw Onion Chutney
- Cranberry Chutney with a South Indian Twist
- Roasted Eggplant and Tomato Chutney
- Zero-Waste Butternut Squash Sippae (Peel) Chutney
- Spicy Sweet Tangy Tomato Chutney
- Raw Mango Fenugreek Salsa
- Ridge Gourd Chutney
- Malabar Chutney
- Smoky Eggplant Chutney
- Coconut Chutney
- Raw Green Tomato Chutney
- Superfood Moringa Leaf Chutney
- Flavorful Cilantro-Mint Chutney
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Fresh Coconut Tomato Chutney
Ingredients
- 1/2 Cup Grated Coconut - Fresh
- 1/4 Cup Tomato - Small Pieces
- 1/8 Cup Cilantro
- 1/2 Teaspoon Tamarind - Paste
- 1/2 Teaspoon Sugar - Fine Cane Sugar
- 1/2 Teaspoon Sea Salt - Low Sodium
- 2 Green Chili Pepper - Small
- 1 Teaspoon Coconut Oil
Tempering
- 1 Tablespoon Urad Dal - (Split black gram)
- 1/2 Teaspoon Fenugreek Seeds - (Methi)
- 1/2 Pepper Dry Red Chili
Instructions
- Add oil to a pan and heat on medium flame for 1 minute. Sauté red chili, urad dal, fenugreek seeds for 2 minutes and set this tempering aside.
- Add tomato to the pan and continue sautéing for 3 to 4 minutes.
- Add coconut, cilantro, green chili pepper, salt, tamarind paste, tempering and sautéed tomato to a blender jar.
- Blend until you have a slightly coarse chutney. This will allow some crunchiness of the coconut and tempering to come through.
- Serve fresh with Delicious Sooji Upma.
Try adding a few cloves of garlic and one chopped onion at step 2–saute these as well and proceed as per recipe. Gives a super flavor!
Certainly a great option for those that like the taste/smell of onions and garlic in their chutneys. Thanks for the suggestion.