Tomato coconut chutney is a spicy and delicious that can go well with rice or chapathi. It can also be a dip for breakfast varieties like idli, dosa, upma, pongal etc.
Ingredients
5 tomatoes
4 green chilies
1 cup of fresh or frozen coconut
handful of cilantro/coriander leaves
1/4 tsp turmeric powder
pink Himalayan salt
Spice mixture
1 tsp chana dal
1 tsp urad dal
1/8 tsp fenugreek seeds
1 tsp coriander seeds
3 red chilies
For Tempering
1 tbsp of oil
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
curry leaves
5 tomatoes
4 green chilies
1 cup of fresh or frozen coconut
handful of cilantro/coriander leaves
1/4 tsp turmeric powder
pink Himalayan salt
Spice mixture
1 tsp chana dal
1 tsp urad dal
1/8 tsp fenugreek seeds
1 tsp coriander seeds
3 red chilies
For Tempering
1 tbsp of oil
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
curry leaves
|
|
Preparation
Wash and dice the tomatoes.
Cut green chili lengthwise.
Cut coconut into small pieces.
Wash and cut cilantro roughly.
Wash and dice the tomatoes.
Cut green chili lengthwise.
Cut coconut into small pieces.
Wash and cut cilantro roughly.
Procedure
Heat 1 tbsp of oil in a sauce pan. When the oil is hot add chana dal, urad dal, fenugreek seeds, coriander seeds and red chili. Fry them until the dals are light golden in color. Transfer them into another pan. In the same oil add tomato, green chili, turmeric and salt. Stir them well and cook them covered until tomatoes are soft. Switch off the flame when the tomatoes are cooked. Add coconut and coriander leaves and mix them. Let the tomatoes cool down. Meanwhile prepare the tempering.
In a small sauce pan, take oil for tempering and heat it. When the oil is hot add urad dal, mustard seeds `and cumin seeds. When the mustard seeds are spluttering, add red chili and keep stirring. Add hing and curry leaves. Switch off the flame and keep it aside.
Take the spices that we made earlier into a blender and grind them finely. Then add tomato coconut mixture and grind them again along with some salt. Do not need to add water unless you want to add. Take the chutney back into the pan that tomatoes have been cooked. Add the tempering and mix it well. Serve it with rice or chapati. It can be a good dip for idli or dosa. You can refrigerate it for 3-4 days.
Try this delicious recipe and enjoy with your family and friends. Please don't forget to share.
Feel free to write your comments and suggestions below.
Heat 1 tbsp of oil in a sauce pan. When the oil is hot add chana dal, urad dal, fenugreek seeds, coriander seeds and red chili. Fry them until the dals are light golden in color. Transfer them into another pan. In the same oil add tomato, green chili, turmeric and salt. Stir them well and cook them covered until tomatoes are soft. Switch off the flame when the tomatoes are cooked. Add coconut and coriander leaves and mix them. Let the tomatoes cool down. Meanwhile prepare the tempering.
In a small sauce pan, take oil for tempering and heat it. When the oil is hot add urad dal, mustard seeds `and cumin seeds. When the mustard seeds are spluttering, add red chili and keep stirring. Add hing and curry leaves. Switch off the flame and keep it aside.
Take the spices that we made earlier into a blender and grind them finely. Then add tomato coconut mixture and grind them again along with some salt. Do not need to add water unless you want to add. Take the chutney back into the pan that tomatoes have been cooked. Add the tempering and mix it well. Serve it with rice or chapati. It can be a good dip for idli or dosa. You can refrigerate it for 3-4 days.
Try this delicious recipe and enjoy with your family and friends. Please don't forget to share.
Feel free to write your comments and suggestions below.
RSS Feed
