Tomato Coconut Chutney - South Indian Chutney

Tarla.Dalal's picture

Jul. 12, 2017

Easy and quick to prepare. Almost all South Indian snacks are served with a variety of chutneys on the side. This is a popular dosai chutney served in Tamil Nadu. This cooked chutney stays well for upto 2 days in an air-tight container in the fridge, but it is best when freshly prepared.


Chopped tomatoes 1/2 Cup (8 tbs)
Grated coconut 1/4 Cup (4 tbs)
Oil 1 Tablespoon
Chana dal 1/2 Teaspoon ((split Bengal gram))
Urad dal 1/2 Teaspoon ((split black lentils))
Dried kashmiri red chilies 4
Curry leaves 6 ((kadi patta))
Shallots 8 , peeled ((Madras onions))
Salt To Taste



1.Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.

2. Add the tomatoes and onions and sauté on a medium flame for 3 minutes.

3. Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.

4. Allow it to cool completely. Once cooled, blend in a mixer till smooth.


5. Serve immediately with dosas or idlis or store refrigerated for upto 2 days and use as required.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 3