Spicy Tomato-Coconut Chutney

Spicy Tomato-Coconut Chutney

Spicy Tomato-Coconut Chutney
Spicy Tomato-Coconut Chutney

I prepared this Spicy Tomato-Coconut Chutney a few days ago for dosas and we absolutely loved it. We had a lot of green (unripe) tomatoes in my freezer from last summer grown in our vegetable garden. Well, that means I need to find new and creative ways to turn them in to food. I decided to make a Tomato-Coconut chutney taking inspiration from some other chutneys I make like coconut-onion chutney, garlic chutney, tomato chutney.

Usually I make green tomato pickle from these unripe tomatoes. This time I had a huge stock of them and also had a lot of other pickles in fridge, so decided to just freeze them to use in different recipes.

Now about the coriander stems I used in this Spicy Tomato-Coriander Chutney – I usually take out the coriander leaves for garnish but leave the stems in fridge. Then I add those stems to chutney or pulavs. They provide thickness and flavor without overpowering the dish.

You can use red or green tomatoes to your liking. I have tried both and turn out great.


  • Seasoning


  1. Heat oil, add coriander seeds.
  2. When fried, add ginger, green chillies, tomatoes, coconut, salt.
  3. Cook covered.
  4. Grind with coriander stems.
  5. For the seasoning, heat oil.
  6. Add mustard seeds.When they start popping, add urad dal.
    When it turns brownish, add curry leaves and hing.
  7. Add this seasoning to chutney.
  8. Serve with dosas, idlis or appe.

Check out a short video of this on my instagram –

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