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Coconut Tomato Chutney

  • Published On May 28, 2019
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    5 Minutes
  • Cook Time
    5 Minutes
  • Difficulty Level
    Beginner

Coconut Tomato Chutney is a delicious chutney.

Coconut Tomato Chutney that goes well with Idli, Dosa, paratha and everything. This famous chutney is very quick and easy to prepare too. This South Indian special chutney is spicy, little tangy in taste. This is not only flavourful and tasty but healthy as well. The good thing is no onion-no garlic chutney so, everyone can eat this. It has the goodness of coconut, tomato. We Indians love to eat chutneys, isn’t it? So, try this super easy chutney at home and let us know how was it.

This chutney was prepared by a lovely mom – Durga Amma.

Tips and Suggestions by Mom Chef:-

  • You can use chillies according to your taste.
  • Use solid or powdered hing/asafoetida.
  • You can store this chutney for 2 to 3 days in the refrigerator.
  • Serve this chutney with Authentic Mysore Masala Dosa  or Rava Idli | Instant Rava Idli.

For more such exciting recipes like Coconut Tomato Chutney, please click on the following links:

  • Curry Leaves Chutney | Curry Patta Chutney
  • Kachri Lal Mirch Ki Chutney
  • Kairi Ki Khatti Meethi Chutney | Raw Mango Jam

Current Recipe Rating

(3.7 / 5)

3 ratings

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Ingredients

  • Tamatar/ Tomato - 3 roughly chopped
  • Fresh Nariyal/ Coconut - 1 Cup grated
  • Solid Hing/ Asafoetida - smaller than a pea-sized piece OR Hing/Asafoetida Powder - a pinch
  • Rai/ Mustard Seeds - 1 Teaspoon
  • Urad Dal/ Black Gram without skin - 1 Teaspoon
  • Toor Dal / Pigeon peas - 1 Teaspoon
  • Hari Mirch/ Green Chiili - 1
  • Sukhi Laal Mirch/ Dry Red chilli - 2 to 3
  • Dhaniya Patta/ Coriander leaves - a handful
  • Namak/ Salt - as per taste
  • Tel/ Oil - 1 Teaspoon

Instructions

  1. Heat oil in a pan.
  2. Add solid asafoetida or powdered asafoetida. Then add mustard seeds and let them splutter.
  3. Add black gram and pigeon peas. Sauté it until they turn nice golden brown.
  4. Then add green chilli and dry red chilli. Sauté it for a few seconds.
  5. Add chopped tomato pieces and cook them until they turn soft.
  6. Once done, turn off the gas and let it cool completely.
  7. Grind cooked tomato, coriander leaves, grated fresh coconut, and salt in a grinder jar.
  8. Yummy 'Coconut Tomato Chutney' is ready to be served.
  • Servings : 4 to 6
  • Ready in : 10 Minutes
  • Special Category : Healthy Food, Jhatpat Cooking (5 Min)

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Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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