Tomato Coconut Chutney — vibrant and flavorful, this fasting-friendly chutney comes together in just 10 minutes and pairs perfectly with dosas and idlis! Store this in the fridge for up to a week and you have the perfect accompaniment to add a pop of tang and spice to any dish!

WATCH HOW TO MAKE TOMATO COCONUT CHUTNEY:

In a pan, heat oil with some cumin seeds, peanuts, green chili, and ginger. Add in cilantro stems followed by some roughly chopped tomatoes and salt. Let this soften slightly and add in water. Cook covered for 7-8 minutes making sure not to overcook this and then add in coconut and blend until smooth.

Finish with a classic tadka with some cashews and this tomato coconut chutney is ready!

If you like this, please try my other recipes:

• Instant Vrat Ka Dosa – Samak Rice Dosa
• Rice Rava Idli
• Veggie Moong Dal Idli

5 from 1 vote

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Tomato Coconut Chutney

Prep Time

10 mins

Cook Time

20 mins

 

Tomato Coconut Chutney — vibrant and flavorful, this fasting-friendly chutney comes together in just 10 minutes and pairs perfectly with dosas and idlis! Store this in the fridge for up to a week and you have the perfect accompaniment to add a pop of tang and spice to any dish!

Course: Chutneys & Dips, Pantry Items, Sides

Cuisine: Indian

Keyword: condiments, fasting

Custom Category: Chutneys & Dips, Fasting Recipes, Pantry Items

Servings: 4

Calories: 151 kcal

Author: Nidhi Bothra

Ingredients

Chutney:

• 1 tbsp oil
• 1 tsp cumin seeds
• 3 tbsp peanuts
• 2 thai green chilies , slit
• 1 inch ginger , roughly chopped
• 2 tbsp tender cilantro stems
• 2 large tomatoes , roughly chopped
• 1 tsp salt , more as needed
• 3 tbsp water
• 1/4 cup shredded coconut
• 2 tsp lemon juice , if needed

Tadka:

• 2 tsp oil
• 1/2 tsp cumin seeds
• 3-4 curry leaves
• 2 cashews , roughly chopped

Instructions

1. To make the chutney, in a pan heat oil on medium heat. Add in cumin seeds, peanuts, green chilies, ginger, and coriander stems. Saute for 4-5 minutes.

2. Add in tomatoes and salt and saute for 5 minutes. Then, add in the water and cook covered for 7-8 minutes until the tomatoes are just mushy. We don’t want to overcook the tomatoes as they might lose their sourness as we’re not adding tamarind.
3. After cooking, let it cool until reaches room temperature. Add in the coconut and blend until smooth. Add lemon juice if needed.
4. For the tadka, heat oil in a pan and add in cumin seeds, curry leaves, and cashews. Let crackle for 2-3 minutes and add into the chutney. Enjoy!

Recipe Video

Nutrition Facts

Tomato Coconut Chutney

Amount Per Serving

Calories 151 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Sodium 679mg30%

Potassium 320mg9%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 6g7%

Protein 3g6%

Vitamin A 810IU16%

Vitamin C 31mg38%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.