Coconut tomato chutney is a south indian condiment made with very simple ingredients available in every kitchen shelf.
This delicious chutney is made with fresh coconut, tomato and mild spices, it pairs perfectly with idli,dosa, uthappa, appe, upma and akki roti.
In the summer season I prefer to add little raw totapuri mango, this enhances the taste of the chutney.
The recipe is very simple and easy.
Coconut tomato chutney
Ingredients to make coconut tomato chutney
- ½ cup grated coconut
- 1 medium size tomato
- 2 tbsp grated raw mango/ small marble size tamarind
- 2 tbsp peanuts
- 1 tbsp roasted chana dal
- 4 whole dry red chilies
- ½” piece of ginger
- ½ tsp cumin seeds
- 1 tsp sesame seeds
- 2 pinch asafoetida
- 10 curry leaves
- Salt according to the taste
- Oil 1 tsp
Ingredients for tadka
- 1 tsp oil
- 1/4 tsp mustard seeds
- 8 curry leaves
- 1 dry red whole chili
Method to make chutney
- Heat oil in a pan, put cumin seeds, as seed sizzles add peanuts and whole red chili, roast on medium to low flame until peanuts turn crunchy.
- Now add roasted chana dal,curry leaves, ginger,sesame seeds and asafoetida roast for a few seconds.
- Now add tomatoes, sprinkle salt and mix well, cook until tomatoes soften. Switch off the flame. Let the mixture cool completely, now combine grated coconut and raw mangoes.
- Now transfer mixture to the mixer jar, add 1/4 cup water and grind it to a smooth paste.
- Add some more water as required and adjust the consistency of chutney as desired.
- Transfer chutney to the serving bowl.
- For tempering, heat oil in a tadka pan, put mustard seeds, as seeds splutter, put curry leaves and broken red chili, pour tadka over coconut tomato chutney.
- Coconut tomato chutney is ready to serve.
,Tags
Coconut, tomato, grated raw mango, peanuts, roasted chana dal, ginger, asafetida, sesame seeds, cumin seeds, curry leaves,
