Tomato coconut chutney is a fiery and tangy chutney in which sauteed tomatoes, onion, chilies, chana dal and coconut are ground together to form this beautiful orange color chutney which is so good.
This south Indian chutney is so easy and quick to make. Tomato coconut chutney goes really well with idli, dosas or paratha. So next time whenever you are making idli or dosa, try out this chutney and i am pretty sure you will not be able to resist to lick your fingers. Because every time I make this chutney, my husband clears out the whole bowl . In my opinion, the roasted chana and urad dal makes all the difference in this chutney by making it thick and luscious. A dollop of this tomato coconut chutney can make any boring paratha very exciting.
Tomato Coconut Chutney
Course: Chutney, SidesCuisine: IndianDifficulty: Medium4
servings10
minutes20
minutesFresh red tomatoes and coconut together with flavorful Indian seasonings makes this tomato coconut chutney recipe so good and tasty.
Ingredients
3 medium red tomatoes, chopped
1 medium onion, chopped
1/4 cup of chopped coconut
3 green chillies or to taste
2 small dry red chillies
1.5 tsp of urad dal
1.5 tsp of chana dal
1 sprig of curry leaves
Salt to taste
2 – 3 tsp of oil
Directions
- Heat oil in a pan, add chana and urad dal and saute it until it is golden brown ( for 30-40 seconds).
- Then add curry leaves, green chillies and dry chillies and again saute for a minute.
- Take out about 1 tsp of roasted urad and chana with 2-3 curry leaves from the pan and keep aside.
- Now add onion and cook until translucent.
- Then add tomatoes, salt and cook covered until the tomatoes are little mushy( takes about 5-7 minutes).
- Add coconut and switch off the heat and let the mixture cools down.
- Now in a food processor, grind tomato mixture with coconut into smooth paste.
- Now mix roasted chana dal, urad dal and curry leaves to the chutney and tomato coconut chutney is done.
Notes
- Serve tomato coconut chutney with idli, dosa and methi paratha / aloo dhaniya paratha / green onion paratha .
- If you want to put seasonings separately, then in 2 tsp of hot oil, splutter mustard seed and then add chana, urad dal and curry leaves. Fry for a minute and add it to the chutney.
