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Easy Tomato Coconut Chutney Recipe
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Tomato Coconut Chutney Recipe
Prep Time
20 mins
Total Time
20 mins
 

tomato Coconut chutney, a vibrant condiment hailing from South India, is a symphony of simple ingredients bursting with flavor.

Course: Chutney
Cuisine: Andhra
Keyword: tomato Coconut chutney
Servings: 6
Author: Uppada Lakshmi
Ingredients
  • Fresh Coconut – 1 bowl
  • Tomato – 1 bowl
  • Oil – 4 tbsp.
  • Chana dal – 1 tbsp.
  • Moong Dal – ½ tbsp.
  • Cumin seeds – 1 tbsp.
  • Green chilies – 10 No.
  • Curry leaves – 4 tbsp.
  • Dry red chilies – 7 No.
  • Tamarind – lemon size
  • Coriander leaves – 3 tbsp.
  • Crystal salt – 2 tbsp.
  • Garlic cloves – 10 No.
  • Mustard seeds – ¼ tbsp.
  • Cumin seeds – ¼ tbsp.
Instructions
  1. In a pan with a little oil, add the cumin seeds, moong dal, and chana dal.
  2. Include the dried red chilies, fresh coconut chunks, green chilies, and two tablespoons of curry leaves.
  3. After frying for a while, move the spices to a different bowl and set them aside.
  4. Add sliced tomatoes, tamarind, and coriander leaves to a pan with a little bit extra heated oil.
  5. Use a mixer grinder to coarsely ground the coconut and other spices.
  6. Add the cooked tomatoes, garlic cloves, and a small amount of water. Grind to a soft paste. Move to a different bowl and set it aside.
  7. Add 2 tablespoons of curry leaves, cumin seeds, and mustard seeds to hot oil in a tadka pan.
  8. Top the tomato Coconut chutney recipe with seasoning and serve with dosa, idly, and other snacks.