Tomato and Coconut Milk Chutney | How to make Tomato and Coconut Milk Chutney

By Jagruti D  |  21st May 2016  |  
4.0 from 1 review Rate It!
  • Tomato and Coconut Milk Chutney, How to make Tomato and Coconut Milk Chutney
Tomato and Coconut Milk Chutneyby Jagruti D
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

195

1





Video for key ingredients

  • How to make Coconut Milk

  • Sambhar Powder

  • How to make Idli/Dosa Batter

About Tomato and Coconut Milk Chutney

Perfectly goes with any South Indian meal or snacks.

Tomato and Coconut Milk Chutney is a delicious dish which is liked by people of all age groups. Tomato and Coconut Milk Chutney by Jagruti D has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Tomato and Coconut Milk Chutney at many restaurants and you can also prepare this at home. This authentic and mouthwatering Tomato and Coconut Milk Chutney takes 10 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Tomato and Coconut Milk Chutney is a good option for you. The flavour of Tomato and Coconut Milk Chutney is tempting and you will enjoy each bite of this. Try this Tomato and Coconut Milk Chutney on weekends and impress your family and friends. You can comment and rate the Tomato and Coconut Milk Chutney recipe on the page below.

Tomato and Coconut Milk Chutney

Ingredients to make Tomato and Coconut Milk Chutney

  • 1 cup Tomato puree
  • 1/4 cup coconut milk
  • 1 tbsp. Jaggery
  • 1 tbsp. Oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. Urad daal
  • few curry leaves
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp ground cumin and coriander
  • 1 tbsp Imli pulp
  • 1 tsp Sambhar powder
  • Fresh coriander leaves

How to make Tomato and Coconut Milk Chutney

  1. Heat oil in a pan, add mustard seeds, let them crackle add hing and curry leaves. Now add urad dal, let it get light brown and add tomato puree. Let it cook for 3-4 minutes, now add salt, and all the masala powder and imli pulp.
  2. Let it simmer, add jaggery and coconut milk.When it get's little thicker turn off the heat.Garnish with fresh coriander and serve with Hot Spinach Idlies. Enjoy !!!

My Tip:

I blanched 4 medium tomatoes and pureed them in grinder and strained through sieve

Reviews for Tomato and Coconut Milk Chutney (1)

Reema Thukral2 years ago

Yummy Chutney! will surely cook :)
Reply