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Tomato Coconut Chutney Recipe
How to make Tomato Coconut Chutney recipe. A South Indian chutney recipe made with tomato and fresh coconut.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Chutney, Condiments
Cuisine:
South Indian
Servings:
6
Calories:
174
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
2
cups
Fresh Coconut
1
cup
Chopped Tomato
1
inch piece
Ginger
2
tsp
Red Chilli Powder or to taste
¼
cup
Roasted Bengal Gram
2
tbsp
Oil
½
tsp
Mustard Seeds
½
tsp
Urad Dal
Few Curry Leaves
Salt to taste
A pinch of Hing
Instructions
Heat a tablespoon of oil in a pan and add the chopped tomatoes. Cook until tomatoes are soft and pulpy.
Switch off the flame and let it cool completely.
Grind the coconut pieces, ginger, roasted bengal gram, cooked tomatoes, salt and red chilli powder into a paste using water.
Adjust the water to get the desired consistency.
Heat a tablespoon of oil in a pan for seasoning.
Add the mustard dal and urad dal and let them splutter. Add the curry leaves and hing and turn off the flame.
Pour this over the prepared chutney and mix until well combined.
Serve with idli, dosa, pongal and upma.
Nutrition
Calories:
174
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Sodium:
80
mg
|
Potassium:
247
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
335
IU
|
Vitamin C:
4.8
mg
|
Calcium:
34
mg
|
Iron:
1.6
mg