Tomato Coconut Chutney


Idlis, dosas and other South Indian snacks are served with variety of chutneys on the side.  This Tomato Coconut chutney is a popular chutney served with dosas in Tamil Nadu.  


1 tomato chopped
1 medium onion chopped
¼ cup fresh coconut
½ tsp udad dal (split black lentils)
½ tsp chana dal (split Bengal gram)                  
3 to 4 dry red chillies
Few curry leaves
1 tsp oil
Salt as per taste

For tempering

1 tsp oil
A pinch of asafoetida (hing)
½ tsp mustard seeds
A few curry leaves

  • Heat the oil in a pan.
  • Add the chana dal, udad dal, red chillies, curry leaves and saute for a few seconds.
  • Add the chopped tomato and onion and saute for 5 minutes. 
  • Add the coconut and salt and saute for another 5 minutes.
  • Allow the mixture to cool completely. 
  • Blend the mixture to a fine paste.
  • For the tempering, heat 1 tsp oil.
  • Add mustard seeds.  
  • When the seeds crackle, add curry leaves and asafoetida. 
  • Saute for a few seconds. 
  • Pour over the chutney.
  • Serve with medu wada, dosas, idlis etc.



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