Tomato Coconut Chutney Recipe
How to make Tomato Coconut Chutney recipe. A South Indian chutney recipe made with tomato and fresh coconut.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 2 cups Fresh Coconut
- 1 cup Chopped Tomato
- 1 inch piece Ginger
- 2 tsp Red Chilli Powder or to taste
- 1/4 cup Roasted Bengal Gram
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- Few Curry Leaves
- Salt to taste
- A pinch of Hing
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.
Calories: 174kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Sodium: 80mg | Potassium: 247mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6.7% | Vitamin C: 5.8% | Calcium: 3.4% | Iron: 8.7%