Tomato Coconut Chutney Recipe | Red Coconut Chutney for Idli
Tomato Coconut Chutney recipe | Coconut tomato chutney recipe with step by step photos and video recipe. simple chutney recipe that will be good for the chutney idlis similar to sambar idlis.
I like to soak the idlis in this chutney and rest it for few minutes and take the delicious chutney idlis. I had this type ones at two places. one in Bangalore Adigas but then it was green coconut chutney. another one was at Kerala kongadu. It is a very old petty shop with wooden benches and tables. they work only from 7-10 am. and you wont believe the rush. the shop has a total of 13-15 persons at a time and people will be waiting in queue to have their idlis, nalikeram chutney and ulli chutney. they make fresh idlis super hot and pour the thin red coconut chutney over the idlis. and the chilli chutney on the side. I saw some people letting the idlis soak for few minutes and “kozhachu adika” means mix together and eat. believe me it was super tasty and i tried it too.
Let’s Talk About Ingredients
- Tempering Ingredients: Coconut oil, mustard seeds, curry leaves, and red chilies add a layer of aromatic flavor and elevate the dish.
- Coconut: Freshly grated coconut forms the base of this chutney. It gives a creamy texture and authentic flavor.
- Tomato: Adds tanginess and a hint of sweetness. Use ripe, red tomatoes for the best results.
- Small Onions: Enhance the flavor with their natural sweetness. Substitute with shallots if needed.
- Dried Red Chilies: Provide the spicy kick. Adjust the quantity based on your spice preference.
Detailed Recipe
Video recipe
Instructions in detail
Step 1: Grind the Chutney
- Combine 2 cups grated coconut, 1 tomato, 4-5 dried red chilies, 1-inch ginger, 4-5 small onions, and salt to taste in a blender.
- Add a little water and grind to a fine, smooth paste.
Step 2: Temper the Chutney
- Heat 1 tbsp coconut oil in a small pan.
- Add 1 tsp mustard seeds, 1 sprig curry leaves, and 1 dried red chili (broken). Let them crackle.
- Pour the ground chutney into the pan and mix well.
Step 3: Cook and Serve
- Let the chutney heat through, but avoid boiling it.
- Turn off the heat and serve fresh with hot idlis or dosas.
Step pics
1.take all the ingredients needed to grind the chutney: grated coconut, red chillies, ginger, small onions and tomatoes. grind it with salt and little water to make it thin and fine.
2. heat oil in a pan and pop in mustard seeds, red chilli broken and curry leaves.
3. pour in the chutney, mix well and let it get heated up for few seconds. do not boil it. just heat it up so that the raw smell of tomatoes are gone.
serve the chutney with idlis or dosas
Expert Tips
- Use Fresh Coconut: Freshly grated coconut gives the best taste and texture. Frozen coconut can be used as a substitute but ensure it’s thawed properly.
- Adjust Spice Levels: For a milder chutney, reduce the number of red chilies.
- Chutney Consistency: Add more water if you prefer a thinner chutney, especially for soaking idlis.
Frequently Asked Questions
- Can I use store-bought grated coconut?
Yes, but ensure it’s thawed and rinsed with warm water to remove any freezer odor. - How long can this chutney be stored?
This chutney tastes best when fresh but can be stored in the refrigerator for one day. Do not reheat. Just add a little warm water and mix it. - What can I serve this chutney with?
It pairs well with idlis, dosas, vadas.
Recipe Card
Tomato Coconut Chutney recipe
Ingredients
- 2 cups coconut grated
- 4-5 nos red chilli
- 1 no tomato
- 1 inch ginger
- 4-5 nos small onions
- salt to taste
to temper
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp curry leaves
- 1 no red chilli broken
Instructions
- grind together coconut, red chilli, small onions, tomato, ginger and salt with little water to a thin and fine paste.
- heat oil and pop in mustard seeds, red chilli and curry leaves.
- once it crackles, pour the chutney into it and mix well.
- let it cook until it gets heated up.
- switch off and serve fresh with idlis.
