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Tomato Coconut Chutney

Dedicated To All Food Lovers
Tomato Coconut Chutney
Tomato Coconut Chutney
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for breakfast , Brunch , Snacks
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About this Recipe

Tomato chutney with punch of fresh coconut. chutney contains all the taste - sweet, sour, spicy.

Ingredients & Quantity
  • Tomatoes, chopped – 5 medium
  • Oil – 2 Tablespoons
  • Chana dal (Yellow Gram) – 1 Tablespoon
  • White urad dal – ½ Tablespoon
  • Garlic cloves – 4 to 5
  • Dry red chilly, soaked – 5 to 6
  • Fresh coconut, chopped – ¼ cup
  • Desiccated coconut – 1 Tablespoon
  • Sugar – ½ Tablespoon
  • Tamarind, soaked, mashed – ½ Tablespoon
  • Salt to taste
  • Ingredients for tempering:
  • Oil – 2 Tablespoons
  • Mustard seeds – 1 Tablespoon
  • Curry leaves – 5 to 6
  • Hing (Asafoedita) – ¼ Teaspoon
How to cook?
  1. Method: Soak dry red chilly in warm water for 1 hour. Heat oil in kadai, add chana dal, white urad dal, garlic and sauté for 15 seconds. Add tomatoes, salt, soaked dry red chillies mix well, cook for 10 to 12 minutes or till tomatoes soft. Let it cool down. Take this mixture into blender, add fresh coconut, desiccated coconut, sugar, tamarind, blend well. Heat oil in kadai, add mustard seeds, let them splutter. Add curry leaves, hing mix well. pour over chutney and serve it.
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