Tomato Coconut Chutney
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Tomato chutney with punch of fresh coconut. chutney contains all the taste - sweet, sour, spicy.
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Ingredients
- 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
- Ingredients for tempering:
- Oil – 2 Tablespoons
- Mustard seeds – 1 Tablespoon
- Curry leaves – 5 to 6
- Hing Asafoedita – ¼ Teaspoon
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Instructions
- Method:_x000D_ Soak dry red chilly in warm water for 1 hour._x000D_ _x000D_ Heat oil in kadai, add chana dal, white urad dal, garlic and saut for 15 seconds._x000D_ _x000D_ Add tomatoes, salt, soaked dry red chillies mix well, cook for 10 to 12 minutes or till tomatoes soft. Let it cool down._x000D_ _x000D_ Take this mixture into blender, add fresh coconut, desiccated coconut, sugar, tamarind, blend well._x000D_ _x000D_ 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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