Coconut Tomato Chutney

Cocotomo Relish (a coconut and tomato chutney)


  • ½ a fresh mature coconut, grated
  • 1 large onion, roughly chopped
  • 1 large or 2 small deseeded tomatoes, roughly chopped
  • 2 cloves garlic
  • 1″ pc green chilli, deseeded
  • Unrefined salt to taste

For the Tempering

  • 15 – 20 mustard (rai) seeds
  • 4 – 5 slightly crushed or bruised curry leaves


Coarsely grind together all the chutney ingredients. Heat a skillet and add curry leaves and mustard seeds. As the seeds start sputtering, remove from heat and add to the chutney. Now enjoy the taste with dosas, idli or chappati or eat it just like that – you will relish it in any manner.

Serves 2 – 3