Easy Tomato Coconut Chutney Recipe

Tomato coconut chutney Recipe, a vibrant condiment hailing from South India, is a symphony of simple ingredients bursting with flavor. This culinary cornerstone transcends its role as a mere side dish, offering a delightful textural and taste contrast to an array of savory South Indian staples like idli, dosa, and vada.

The beauty of tomato coconut chutney recipe is that it uses simplicity as the reasoning behind its formulation. It ensues when fresh tomatoes, their natural tanginess balanced by sweetness from grated coconut, form the base; then comes an excellent harmony of spices and a slight hit of heat from chilies, curry leaves, and mustard seeds in a judicious mix. The magic happens when these are mixed together into coarse or smooth chutneys so broad that they leave out personal choice in the matter of taste preferences.

The goodness of tomato coconut chutney recipe lies in the fact that it can easily be experimented with as a quality that has caused uninterrupted popularity. It can be served as a vegetable or as a crackers dip. It can be spread like a sandwich. Roasted peanuts or lentils give an ideal texture difference. Some versions feature green chilies for an added fiery taste.

How to make tomato coconut chutney recipe:

1.  Heat a little oil in a pan add chana dal, moong dal and cumin seeds.

2.  Add green chilies, 2 tbsp. curry leaves, dry red chilies and fresh coconut pieces.

3.  Fry for a while and transfer spices in another bowl and keep aside.

4.  Heat a little more oil in a pan and add sliced tomatoes, tamarind and, coriander leaves.

5.  Put coconut and other spices in a mixer grinder and grind coarsely.

6.  Add garlic cloves, cooked tomatoes, little water and grind to a soft paste. Transfer to another bowl and keep aside.

7.  Heat oil in a tadka pan, add mustard seeds, cumin seeds and 2 tbsp. curry leaves.

8.  Pour the seasoning over the tomato coconut chutney recipe and serve with Idly, Dosa and other snacks.

Watch Tomato Coconut Chutney Recipe in Telugu on YouTube.

Here are a few finger-licking recipes:

Ginger Chutney Recipe,
Tomato Chutney,
Peanut Coconut Chutney Recipe,
Coriander Chutney and
Sorakaya Pachadi.

Tips to Make Perfect Coconut Tomato Chutney Recipe:

1. Fresh ingredients: To prepare this dish properly, we need fresh, ripe tomatoes and grated coconut for the best taste. The canned or packaged coconut is something that we ought to avoid because it will not even come close to the same taste.
2. Balancing flavors: Coconut sweetness should be compared to the tanginess of tomatoes. The quantities could be according to the individual’s choice.
3. Tempering : Tempering adds another dimension to enhance the flavour of the chutney. Mustard seeds, urad dal, curry leaves, dry red chillies are different ingredients which elevate the colour. Temper before you add them to the Tomato Coconut Chutney Recipe. Fry them in oil until they yield their fragrance and then add it to the chutney.
4. Roasting: The coconut should be roasted so that it becomes brown and almost turns to light golden colour. It fetches out the nutty taste of coconut and adds another layer of richness to chutney.
5. Soaking Tamarind: If tamarind is being used for giving tanginess, soak it in warm water for some minutes so that it breaks down, and its flavor can easily be extracted.
6. Consistency: One can make chutney thick yet pourable by the addition of water while grinding. Be careful to not add too much water; the chutney shouldn’t run.
7. Seasoning: Season the chutney to taste with salt. Salt draws out the flavor of other ingredients too and so is getting the balance right.
8. Variations: Add more texture and taste with roasted peanuts or roasted chana dal. If you like it spicy, add some extra green chilies or some red chili powder.
9. Storage: Refrigerate the chutney in an airtight container. It should be good for up to two days. Serve it at room temperature and mix well before serving.
10. Serve Fresh: Tomato Coconut Chutney Recipe, it goes without saying, always tastes best fresh. You can definitely make it ahead, store in the fridge, but you might find your flavors mellow down with time.

Print

Tomato Coconut Chutney Recipe

tomato Coconut chutney, a vibrant condiment hailing from South India, is a symphony of simple ingredients bursting with flavor.

Course Chutney

Cuisine Andhra

Keyword tomato Coconut chutney

Prep Time 20 minutes

Total Time 20 minutes

Servings 6

Author Uppada Lakshmi

Ingredients

• Fresh Coconut – 1 bowl
• Tomato – 1 bowl
• Oil – 4 tbsp.
• Chana dal – 1 tbsp.
• Moong Dal – ½ tbsp.
• Cumin seeds – 1 tbsp.
• Green chilies – 10 No.
• Curry leaves – 4 tbsp.
• Dry red chilies – 7 No.
• Tamarind – lemon size
• Coriander leaves – 3 tbsp.
• Crystal salt – 2 tbsp.
• Garlic cloves – 10 No.
• Mustard seeds – ¼ tbsp.
• Cumin seeds – ¼ tbsp.

Instructions

1. In a pan with a little oil, add the cumin seeds, moong dal, and chana dal.
2. Include the dried red chilies, fresh coconut chunks, green chilies, and two tablespoons of curry leaves.
3. After frying for a while, move the spices to a different bowl and set them aside.
4. Add sliced tomatoes, tamarind, and coriander leaves to a pan with a little bit extra heated oil.
5. Use a mixer grinder to coarsely ground the coconut and other spices.
6. Add the cooked tomatoes, garlic cloves, and a small amount of water. Grind to a soft paste. Move to a different bowl and set it aside.
7. Add 2 tablespoons of curry leaves, cumin seeds, and mustard seeds to hot oil in a tadka pan.
8. Top the tomato Coconut chutney recipe with seasoning and serve with dosa, idly, and other snacks.

Recipe Video