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    Home » chutney

    Last Updated: July 17, 2020 | First Published on: July 23, 2011 by Hari Chandana Ponnaluri

    Coconut Tomato Chutney

    Ingredients :Chopped Fresh coconut : 1 cup

    Chopped Tomato : ½ cup

    Green Chillies : 4

    Dried Red Chilli : 1

    Coriander Seeds : 1 tsp

    Urad Dal : 1 tsp

    Mustad Seeds : ¼ tsp

    Cumin Seeds : ¼ tsp

    Chana Dal : ¼ tsp

    Curry Leaves : 1 sprig

    A pinch of fenugreek seeds

    A pinch of hing

    Salt to taste

    Oil : 1 tbsp

    Method :

    Heat 2 teaspoon of oil in a heavy bottomed pan. Add the coriander seeds, fenugreek seeds and urad dal and roast them on a medium flame till they turn into golden brown color. Remove the roasted ingredients from the pan and allow it to cool. In the same pan, add the split green chillies and tomatoes and fry till tomatoes are soft and pulpy. Switch off the heat and let it cool completely. Grind the roasted spices into a fine powder. Then, add the chopped coconut, salt, cooked tomatoes and little water to it and grind into a paste. Transfer the chutney into a cup and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and chana dal and let them splutter. When they start to splutter, add the red chilli, curry leaves and hing and fry for a few seconds. Add this tadka to the chutney and mix well. Serve with, hot steamed rice, idli, dosa, pongal or upma.

    • You can also check other chutney recipes here
    • Check out other recipes of Tomatoes here
    • Back to Recipe Index

    More chutney

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    • Tomato Coconut Chutney Recipe – Tomato Kobbari Pachadi Recipe – South Indian Chutney Recipes for Idli Dosa

    Reader Interactions

    Comments

    1. Priya (Yallapantula) Mitharwal says

      July 25, 2011 at 5:54 pm

      Yum, that looks super delicious 🙂

      Reply
    2. Sapthanaa Balachander (Alias) Abilashini says

      July 27, 2011 at 11:39 am

      a great combo for dosas… yummy!!

      Reply
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