South Indian Tomato Coconut Chutney Recipe
42 minutes
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About South Indian Tomato Coconut Chutney Recipe
This vibrant South Indian Tomato Coconut Chutney recipe is a delightful explosion of sweet, sour, and spicy flavors. The creamy coconut perfectly complements the juicy tomatoes, creating a versatile condiment perfect for breakfast, brunch, or as a snack with your favorite dishes.This easy-to-follow recipe uses readily available ingredients to deliver a depth of flavor that elevates any meal. The aromatic spices and lentils add layers of texture and taste, making it an ideal accompaniment to dosas, idlis, or even crispy papadums.Prepare to impress your family and friends with this authentic South Indian chutney that's both flavorful and incredibly satisfying. It's the perfect way to add a touch of exotic spice to your everyday meals.
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Recipe Time & More
Prep30 minutes
Cook12 minutes
Total42 minutes
Ingredients
For the Chutney
- 5 medium Tomato chopped
- 1 tbsp Chickpea split, split chickpeas, yellow gram
- 1/2 tbsp Gram black, white
- 4 clove Garlic
- 5-6 Chili dry, red, soaked in warm water for 1 hour
- 1/4 cup Coconut chopped, fresh
- 1 tbsp Coconut desiccated
- 1/2 tbsp Sugar
- 1/2 tbsp Tamarind soaked and mashed
- 1.5 tsp Salt or to taste
- 2 tbsp Oil
For the Tempering
- 2 tbsp Oil
- 1 tbsp Mustard Seed rai
- 5 leaves Curry Leaf
- 1/4 tsp Asafoetida hing
Instructions
Prepare the Chutney
- Soak the dry red chilies in warm water for at least 1 hour.
- Heat 2 tablespoons of oil in a pan (kadai). Add the chana dal, urad dal, and garlic. Sauté for about 15 seconds.
- Add the chopped tomatoes, salt, and soaked red chilies. Mix well and cook for 10-12 minutes, or until the tomatoes are soft. Allow the mixture to cool completely.
- Once cooled, transfer the mixture to a blender. Add the fresh coconut, desiccated coconut, sugar, and mashed tamarind. Blend until smooth and creamy.
Make the Tempering
- Heat the remaining 2 tablespoons of oil in a separate pan. Add the mustard seeds and allow them to splutter.
- Add the curry leaves and asafoetida. Mix well.
- Pour the tempering over the blended chutney and mix gently.
- Serve immediately or store in an airtight container in the refrigerator.
Recipe Notes
Expert Tips for the Best Tomato Coconut Chutney
- For a smoother chutney, strain the cooked dal and tomato mixture before blending. This will remove any hard bits.
- Adjust the amount of sugar and chilies to your preference. If you like it spicier, add more chilies. If you prefer it less sweet, reduce the sugar.
- For a richer flavor, toast the chana dal and urad dal lightly in a dry pan before adding them to the oil. This enhances their nutty flavor.
- Freshly grated coconut gives the best flavor and texture but you can use frozen, unsweetened coconut if needed. Ensure it is properly thawed and squeezed dry before blending.
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Recipe Nutrition
Calories: 120kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 570mgFiber: 2gSugar: 1g
Riddhi Vasavada
Articles: 18
4 Comments
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This looks so inviting! I’m eager to try it.
Perfect dish! Can’t wait to cook it.
This is exactly what I was looking for!
This is fantastic! Thank you for sharing.