Tomato Coconut Chutney

3.10 from 11 votes

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Tomato chutney with punch of fresh coconut. chutney contains all the taste - sweet, sour, spicy.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Served AsBreakfast, Brunch, Snacks
CuisineSouth Indian
Servings 6
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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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3.10 from 11 votes
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Riddhi Vasavada
Riddhi Vasavada

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