Tomato and Coconut Chutney

Tomato and Coconut Chutney - Solara Home
SOLARA product used : BlendEasy Blender
Tomato Chutney:
Tomato chutney, a flavorful condiment made from ripe tomatoes and various spices, can provide both taste and potential health benefits. Tomatoes are rich in lycopene, a powerful antioxidant associated with various health advantages, including reducing the risk of certain chronic diseases and promoting heart health. 
  • 4 medium-sized tomatoes
  • 1/4 cup chana dal
  • 1/4 cup urad dal 
  • 2-3 red chilies 
  • 2 cloves garlic
  • 1/2 inch ginger
  • 1 tbsp oil
  • 1/2 tbsp salt
  • Fresh coriander leaves for garnish


Prepare Ingredients:

  • Wash and chop tomatoes, green chilies, garlic, and ginger.


  • Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
  • Add red chilies, garlic, and ginger. 

 Add Tomatoes:

  • Add the chopped tomatoes to the pan. Cook until the tomatoes become soft and start breaking down.


  • Allow the cooked mixture to cool slightly. Transfer it to a blender.
  • Blend until you achieve a smooth consistency. If you want a chunkier chutney, blend for a shorter time.


  • In the same pan, heat a little oil. Add mustard seeds and cumin seeds. Once they splutter, pour this tempering over the blended chutney.

 Garnish and Serve:

  • Garnish the tomato chutney with fresh coriander leaves.
  • Serve with dosa, idly, rice, or any snack of your choice.

 Coconut Chutney:

Coconut chutney offers a delightful blend of flavors and potential health benefits. Coconut, a primary ingredient, is rich in healthy fats, particularly medium-chain triglycerides, which may contribute to improved heart health and metabolism. Additionally, coconut provides essential nutrients like iron, copper, and manganese, supporting various bodily functions. 


  • 1 cup fresh grated coconut
  • 1/4 cup roasted chana dal 
  • 2-3 green chilies 
  • 1/2 inch ginger
  • 1 tablespoon tamarind pulp
  • Salt to taste
  • Water 
  • For Tempering:
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon urad dal 
    • A few curry leaves
Prepare Ingredients:
  • If the coconut is not already grated, grate it and set aside.
  • Peel and chop the ginger.

 Blend the Ingredients:

  • In a blender, combine fresh grated coconut, roasted chana dal, green chilies, chopped ginger, tamarind pulp, and salt.
  • Add a small amount of water to facilitate blending.

 Blend to a Smooth Consistency:

  • Blend the ingredients until you achieve a smooth and well-combined chutney mixture. Adjust the water as needed for your desired consistency.


  • In a small pan, heat oil over medium heat. Add mustard seeds and urad dal. Allow them to splutter.
  • Add curry leaves and sauté for a few seconds until they become crisp.

 Add Tempering to Chutney:

  • Pour the tempering over the blended coconut mixture. Mix well.


  • Transfer the coconut chutney to a serving bowl.
  • Serve with dosa, idly, wada, or any South Indian snack.